Pineapple Macaroon Bars

READY IN: 1hr 10mins
YIELD: 24 bars




  • Preheat oven to 350 degrees.
  • 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.).
  • Once the flour/butter mixture gets crumbly, pour it into a 9" x 13" pan and press it inches.
  • Bake for 15 minutes, then remove pan from oven and let it cool some.
  • In the mean time, combine 1/2 cup sugar and cornstarch in a pot.
  • Add pineapple and egg yolks and stir.
  • Cook and stir over medium heat until the mixture gets thick and boils slightly.
  • Remove from heat and spread on top of the baked crust.
  • 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.
  • In a medium bowl, combine coconut, remaining 1/2 cup sugar, flour and salt.
  • Add the egg whites, egg and vanilla extract. (You could substitute almond extract).
  • Drop dallops of the coconut mixture and spread evenly over the pineapple mixture.
  • Return pan to the oven and bake an additional 30 to 35 minutes, or until lightly browned on top of coconut.
  • Cool in pan, then cut into bars. (I couldn't wait, and ended up burning my mouth on the pineapple mixture.).
  • Store in a covered container.