Pineapple Coconut Bar Cookies

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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.


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
Yield: 16 bars

Pineapple Coconut Bar Cookies


  • 1 cup flour
  • 1/2 cup light brown sugar
  • 2 cups shredded sweetened coconut, divided
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter


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


  1. Preheat the oven to 350°F. Line a square 8" baking pan with aluminum foil or parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Bake for 20 to 25 minutes, until coconut turns golden brown. Let cool completely before slicing. 

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 192Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 75mgCarbohydrates: 28gFiber: 2gSugar: 19gProtein: 1g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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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