Ingredients for Pineapple Coconut Squares
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How to Make Pineapple Coconut Squares
- Preheat oven to 350°F (175°C).
- Place 2 cups of drained pineapple chunks in a strainer over a bowl. Reserve the juice for another use.
- In a medium bowl, cream together 1 cup (2 sticks) of softened butter and ¾ cup granulated sugar until light and fluffy.
- Gradually add 1 ½ cups all-purpose flour and ¼ teaspoon salt, mixing until just combined. Do not overmix.
- Press the dough evenly into an ungreased 8x8 inch baking pan.
- Gently press the drained pineapple chunks into the crust, distributing evenly.
- In a separate medium bowl, whisk together 1 large egg, ½ cup packed light brown sugar, 1 cup sweetened shredded coconut, 1 teaspoon vanilla extract, and a pinch of salt.
- Spread the coconut mixture evenly over the pineapple layer.
- Bake for 35-40 minutes, or until the topping is golden brown and the crust is set.
- Let cool completely in the pan before cutting into squares. For easier cutting, chill for at least 30 minutes after cooling.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
46g
Fat
21g
Carbs
5g