Pineapple-Coconut Bars

Recipe

Dessert
Pineapple-Coconut Bars

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Rectangle bars topped with shredded coconut and a maraschino cherry

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Recipe Data

16
Servings
30min
Prep
1hr15min
Total

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Description

These tropical bars feature a chewy, gooey pineapple-and-coconut filling baked inside a crisp macadamia nut crust.

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Servings and Ingredients

Ingredients
Serves 16
QuantityIngredientAdd
½ c.ground unsalted macadamia nuts
¾ c.plus 1/3 c. Hy-Vee all-purpose flour, divided
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
4Hy-Vee large eggs
2 tbsp.fresh lime juice
1 tbsp.Hy-Vee vanilla extract
Red maraschino cherries, for garnish

Directions

  1. 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.
  2. Spread macadamia nuts out on a baking sheet. Bake for 10 minutes or until toasted. Cool.
  3. 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.
  4. 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.
  5. Spread pineapple filling over hot crust and top with remaining coconut.
  6. Bake for 25 to 30 minutes or until coconut turns golden brown. Cool on a wire rack. Cool completely before slicing.
  7. 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.