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"I don't remember where I got this recipe, but I'm glad I have it," says field editor Elaine Anderson from Aliquippa, Pennsylvania.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One serving equals 192 calories, 7 g fat (5 g saturated fat), 46 mg cholesterol, 79 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Pineapple Coconut Squares in Taste of Home February/March 2002, p17
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Reviewed on Apr. 26, 2011 by Ldilley
doubled this and it turned out great. i would make it again.
Reviewed on Jan. 06, 2011 by craftymommajess
Very yummy!!
Reviewed on Nov. 11, 2010 by sNic23
Quick and easy to make. We cut the sugar for the topping in half and had no trouble with the squares holding together. After baking we dusted the top lightly with cinnamon, which made a big difference in our overall satisfaction with this dessert.
Reviewed on Nov. 02, 2010 by STerpstra
This topping and base does not hold together. To correct the topping, try folding the pineapple into the coconut topping. Double the butter in the shortbread base to prevent crumbling. Also, my family & I found the amount of coconut overwhelming - cut back to 1/2 cup. With these alterations, it might be worth making again.
Reviewed on May. 24, 2010 by lsanders31
This was most peculiar...It doesn't hold itself together very well (tends to crumble).
Reviewed on Apr. 16, 2010 by rudylenak
this was very GOOD
Reviewed on Jan. 24, 2010 by kgoerl
It was quick and easy. My family, who usually does not like anything that is not chocolate - loved this.
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