Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

I was looking for pina colada bars without rum, and couldn't find exactly what I wanted: a bar cookie that had 3 layers: cookie, pineapple, and coconut. So I found two recipes and combined them to make what I wanted. (They are Cherry Pineapple Bars and Cherry Macaroon Bars.) I omitted the cherries (marashino - yuck!), and already reduced the sugar to half, since most recipes have too much sugar. It was just right. You may want to adjust to your taste.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together flour, brown sugar and salt; then cut in the butter - either with two knives or a pastry cutter. (Don't let the butter get too warm.).
  3. Once the flour/butter mixture gets crumbly, pour it into a 9" x 13" pan and press it inches.
  4. Bake for 15 minutes, then remove pan from oven and let it cool some.
  5. In the mean time, combine 1/2 cup sugar and cornstarch in a pot.
  6. Add pineapple and egg yolks and stir.
  7. Cook and stir over medium heat until the mixture gets thick and boils slightly.
  8. Remove from heat and spread on top of the baked crust.
  9. If you're a multi-tasker, you may be able to work on the coconut mixture in between stirs of the pineapple sauce. Otherwise, do it after.
  10. In a medium bowl, combine coconut, remaining 1/2 cup sugar, flour and salt.
  11. Add the egg whites, egg and vanilla extract. (You could substitute almond extract).
  12. Drop dallops of the coconut mixture and spread evenly over the pineapple mixture.
  13. Return pan to the oven and bake an additional 30 to 35 minutes, or until lightly browned on top of coconut.
  14. Cool in pan, then cut into bars. (I couldn't wait, and ended up burning my mouth on the pineapple mixture.).
  15. Store in a covered container.

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