Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan. In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan. Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.
Time 1h Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan. Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling. Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture. Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!
Time 50m Yield 16 servings. Number Of Ingredients 11 Steps:
In a large bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with cooking spray. Spread pineapple over crust; set aside., For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325° for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.
Time 40m Yield 2 dozen bars, 24 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan. In large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda. Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10 minutes. In medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining 1 cup flour. Stir in pineapple. Spread mixture evenly over baked layer. Sprinkle evenly with reserved crumb mixture. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool completely before cutting into squares. Garnish with toasted flaked coconut, if desired.
Time 40m Yield 30 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet. Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on. Pulse oats in a blender or food processor until slightly ground. Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract. Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Time 45m Yield 25 bars Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Place pineapple in a strainer over a bowl. Reserve juice for another use. In a medium bowl beat the butter and sugar together until well blended. Stir in flour and salt until combined. Press into an ungreased 8 inch square baking pan. Press pineapple with a spoon to remove the remaining juice. Sprinkle pineapple evenly over crust. In a medium bowl beat the egg with brown sugar, coconut, vanilla and salt. Gently spread coconut mixture over pineapple, keeping pineapple in place as best as you can. Bake for 35 minutes or until topping is golden brown. Remove from oven and cool completely on a wire rack. Cut into squares.
More about “pineapple coconut bars recipes”
Time 1h45m Yield 36 Number Of Ingredients 8 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, stir cake mix, butter and cinnamon until crumbly. In ungreased 13x9-inch pan, press mixture evenly. Sprinkle raisins and pineapple over mixture in pan. Sprinkle with coconut. Pour sweetened condensed milk over coconut; top with almonds. Bake 24 to 29 minutes or until set and almonds are light golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Store tightly covered.
