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    Home » Recipes » Dessert » Bar Cookies

    Pineapple Coconut Bar Cookies

    Published by Melissa on February 4, 2019 | Updated June 10, 2022 | 6 Comments

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    collage of making Pineapple Coconut Bar Cookies via @barbarabakes

    These Pineapple Coconut Bar Cookies are similar to a lemon bar but made with pineapple and coconut. It’s a little taste of the tropics in every sweet delicious bite. 

    Featured image of Pineapple Coconut Bars

    When I was vacationing in Maui in December, we had breakfast at Grandma’s Coffee House in Kula. After our breakfast sliders, ham and egg on Hawaiian rolls with grilled onions, we got some of Grandma’s irresistible pastries to go. 

    My husband and I both loved the Pineapple Coconut Bar Cookies. So when I was invited to participate in the annual Cookies For Kids Cancer Food Bloggers’ Valentine’s Event, I knew it was the perfect time to recreate them in my own kitchen. 

    Good Cookie Food Bloggers Valentine's Event

    This is the third year for the Valentine’s event! We want to make a difference in the fight against pediatric cancer!

    Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.

    Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!

    Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!

    Donate here.

    collage of Making A Coconut Crust for Pineapple Coconut Bars

    To make the bars easy to remove from the pan, I like to line the pan with aluminum foil. I used the new Reynolds Wrap non-stick aluminum foil. Have you tried it yet? It peels away so easily from the crust.

    Tip: Flip the baking pan upside down and shape the aluminum foil around the pan. Remove the foil, flip the baking pan back over and you have a perfectly shaped liner.

    I used my mini food processor to make the crust but you could use a pastry cutter and cut in the butter instead. 

    collage of Making the filling for Pineapple Coconut Bars

    The pineapple filling is super easy to make. You just use a can of crushed pineapple. The filling thickens quickly on the stove while the crust is baking.

    Tip: Mix the corn starch with the sugar before adding the pineapple so the cornstarch blends easily into the pineapple juices without worrying about clumping. 

    collage of making Pineapple Coconut Bars with Coconut Topping

    Once the crust has been baked, simply spread the filling on top of the crust. Then add a layer of coconut to the top and brown it until it’s golden brown.

    Be sure and let the bars cool completely before removing from the pan cutting into squares.

    Pineapple-Coconut-Bars-Uncut

    Use the foil to lift the cookies out of the baking pan. Then use a sharp serrated knife to cut the bars. I like to use a long watermelon knife. I cut them into four rows in each direction, so you get 16 bar cookies. 

    Like lemon bars, these Pineapple Coconut Bar Cookies are messy. It’s hard to get pretty, straight cuts, but I think you’re going to love this flavor combination. 

    Pineapple Coconut Bars sliced and served on a white plate

    I hope you’ll give these easy-to-make Pineapple Coconut Bar Cookies a try.

    Featured image of Pineapple Coconut Bars
    Print Recipe Pin Recipe Rate this Recipe
    4.34 from 36 votes

    Pineapple Coconut Bar Cookies

    Course: Dessert
    Servings: 16 bars
    Calories: 192kcal
    Prevent your screen from going to sleep

    Equipment

    • Breville BSB510XL Control Grip Immersion Blender
    • Pyrex Basics 8 inch Square (2 quart)
    • All-Clad 8701004396 Saucier Pan, 2-Quart, Stainless Steel

    Ingredients

    • 1 cup flour
    • ½ cup light brown sugar
    • 2 cups shredded sweetened coconut divided
    • ¼ teaspoon salt
    • ½ cup unsalted butter

    Filling

    • 3 tablespoons granulated sugar
    • 2 tablespoons cornstarch
    • 1 20 oz. can crushed pineapple in 100% juice

    Instructions

    • Preheat the oven to 350°F. Line a square 8" baking pan with aluminum foil or parchment paper. Set aside.
    • Prepare crust: Add flour, brown sugar and 1 cup coconut to a food processor bowl. Pulse to blend. Add the butter and pulse until a crumbly dough forms. Press into prepared pan. Bake crust for 10 minutes until light brown.
    • In a saucepan, whisk together sugar and cornstarch. Stir in crushed pineapple and cook over medium high heat until it comes to a boil and the juices thicken. Spread evenly over baked crust. Sprinkle remaining 1 cup coconut on top of filling.
    • Bake for 20 to 25 minutes, until coconut turns golden brown. Let cool completely before slicing. 

    Nutrition

    Serving: 1g | Calories: 192kcal | Carbohydrates: 28g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 75mg | Fiber: 2g | Sugar: 19g
    Be sure and check out all the delicious recipes food bloggers created for the Cookies for Cancer Valentine’s Event.

    Chocolate Chip Cookie Cake from Julie of The Little Kitchen
    Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
    Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
    Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
    Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
    Chocolate Madeleines from Caroline of Caroline’s Cooking
    Rainbow Rice Krispie Treats from Bree of Baked Bree
    Tiger Butter Candy from Melissa of MamaGourmand
    Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
    Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
    Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
    French Butter Cookies from Rebekah of Kitchen Gidget
    Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
    mini rose cookies from Meaghan of the decorated cookie
    Raspberry Linzer Cookies from Stephie of Stephie Cooks
    Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
    Lemon Poppyseed Cookies from Becca of Two Places at Once
    Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
    Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
    Cherry Cordial Bundt Cake from Carolann of Apron Warrior
    Nutella Stuffed Cookies from Allison of Celebrating Sweets
    Strawberry Pudding Cookies from Holly of A Baker’s House
    Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
    Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
    Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
    White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
    The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
    Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
    Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
    Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
    Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
    Homemade Salted Nut Rolls from Shaina of Food for My Family
    Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
    Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
    Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
    Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
    Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
    Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
    Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
    Raspberry Thumbprint Cookies from Emilie of Finding Zest
    Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
    Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
    Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
    Chocolate Chip Cookie Pie from Angela of About A Mom
    Honey Pistachio Shortbread from Megan of Stetted
    Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
    Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
    Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
    Chocolate Caramel Pie from Stefanie of Mommy Musings
    Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
    Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
    Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
    Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
    Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
    The Best Potato Chip Cookies Recipe from Marybeth of babysavers
    Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
    Brown Sugar Snickerdoodles from Kristin of On the Home Front
    Valentine’s Gummy Hearts from April of April Golightly

    More Bar Cookies You Might Like:

    Lemon Bar Cookie Cups, Barbara Bakes
    Chocolate Chip Coconut Oatmeal Bar Cookies, Barbara Bakes
    Millionaire Magic Bars, Barbara Bakes
    Shortcut Turtle Brownies, Barbara Bakes
    Salted Caramel Chocolate Chip Cookie Bars, A Spicy Perspective
    Butterfinger Fudge Cookie Bars, Shugary Sweets

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    collage of making Pineapple Coconut Bar Cookies

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Kate Berkey

      April 15, 2019 at 10:48 pm

      I was looking for a cookie recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this

      Reply
    2. JulieD

      March 14, 2019 at 2:12 pm

      This recipe looks amazing! From the bottom of my heart, thank you for participating in our V-Day event and driving awareness to C4KC’s mission!

      Reply
    3. Susannah

      March 04, 2019 at 11:33 am

      Barbara, You are wonderful for creating and sharing this lovely recipe for such a worthy cause!
      Your Mediavine swag should have arrived recently. It’s just a small token of our appreciation for your time and efforts to wipe out pediatric cancer.
      — Susannah at Mediavine

      Reply
      • Barbara Schieving

        March 05, 2019 at 6:09 am

        Thanks Susannah!

        Reply
    4. Carol

      February 04, 2019 at 11:23 am

      Oh my gosh YUM, Barbara! Bob doesn’t eat pineapple but I know exactly who I can share these with when I make them…my neighbor Kay. As soon as we let the Super Bowl party goodies disappear I’m going to have to make these…they look amazing. Yes I have used that nonstick foil-I love it for dishes that have cheese on top that have to be covered when baking-like lasagna…no more peeling the top layer of cheese off with the foil. I also like it when lining pie shells for blind baking…..the foil lifts right off the crust with the pie weights in it….I love that!

      Reply
      • Barbara Schieving

        February 05, 2019 at 8:25 am

        Thanks Carol! Let me know if you give them a try.

        Reply

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