Recipe
Author
Hy-Vee Seasons Magazine
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Description
These tropical bars feature a chewy, gooey pineapple-and-coconut filling baked inside a crisp macadamia nut crust.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. ground unsalted macadamia nuts | ||
| ¾ c. plus 1/3 c. Hy-Vee all-purpose flour, divided | ||
| ⅔ c. packed Hy-Vee brown sugar, divided | ||
| ½ c. Hy-Vee butter, cold, sliced | ||
| 1 (8 oz) can Hy-Vee pineapple tidbits, drained | ||
| 2 c. Hy-Vee shredded sweetened coconut, divided | ||
| ¼ tsp. kosher salt | ||
| 4 Hy-Vee large eggs | ||
| 2 tbsp. fresh lime juice | ||
| 1 tbsp. Hy-Vee vanilla extract | ||
| Red maraschino cherries, for garnish |
Directions
- Preheat oven to 350 degrees. Line a 9-by-9-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set aside.
- Spread macadamia nuts out on a baking sheet. Bake for 10 minutes or until toasted. Cool.
- In a medium bowl, combine 3/4 cup flour and 1/3 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press into bottom of prepared pan. Bake for 15 minutes.
- Meanwhile, place pineapple and 1 cup shredded coconut in a bowl. Sprinkle with 1/3 cup flour, 1/3 cup brown sugar and salt. Stir to coat. Combine eggs, lime juice and vanilla; add to pineapple mixture.
- Spread pineapple filling over hot crust and top with remaining coconut.
- Bake for 25 to 30 minutes or until coconut turns golden brown. Cool on a wire rack. Cool completely before slicing.
- If desired, garnish each bar with a maraschino cherry. Cover and store in refrigerator for up to 3 days.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 60mg
- Sodium: 55mg
- Total Carbohydrates: 23g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2015.