Pineapple Coconut Bar Cookies
Servings: 16 bars
- 1 cup flour
- ½ cup light brown sugar
- 2 cups shredded sweetened coconut divided
- ¼ teaspoon salt
- ½ cup unsalted butter
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 20 oz. can crushed pineapple in 100% juice
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.
Serving: 1g | Calories: 192kcal | Carbohydrates: 28g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 75mg | Fiber: 2g | Sugar: 19g