Easy Pineapple Coconut Squares Food

PINEAPPLE COCONUT BARS

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.

PINEAPPLE COCONUT SQUARES

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.

EASY PINEAPPLE COCONUT SQUARES

Steps:

• Pre-heat oven to 350°
• FOR THE SHORTBREAD BASE
• In a medium bowl mix together with a pastry blender flour, butter and sugar until it resembles coarse crumbs. Put in an 8 inch (20 centimeter) ungreased pan, pat down gently and bake for 15 minutes.
• FOR THE TOPPING
• Meanwhile in a medium bowl cream together butter, sugar and egg, then fold in the well-drained pineapple and ¼ cup coconut, mix well spread over baked base, sprinkle the top with the remaining ¼ cup coconut, return to oven and bake for another 25-30 minutes. Let cool completely before cutting. Enjoy!

EASY PINEAPPLE-COCONUT SQUARES

Steps:

• Set oven to 325 degrees.
• Grease a 9-inch square pan.
• In a mixing bowl, beat butter and sugar; beat in egg.
• Combine flour and baking powder; stir into egg mixture.
• Press lightly into a prepared baking dish.
• Spread pineapple over crust; set aside.
• For topping: In a mixing bowl, beat butter with sugar.
• Beat in eggs, then stir in the coconut.
• Spread over pineapple in the baking dish.
• Bake for 30-35 mins, or until golden brown.

PINEAPPLE-COCONUT SQUARES

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.

CRUSHED PINEAPPLE AND COCONUT COOKIES

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.