Pineapple Coconut Squares
"I don't remember where I got this recipe, but I'm glad I have it," says field editor Elaine Anderson from Aliquippa, Pennsylvania.
Ingredients
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 cans (8 ounces each) unsweetened crushed pineapple, drained
- TOPPING:
- 1 tablespoon butter, melted
- 1 cup sugar
- 2 eggs
- 2 cups sweetened shredded coconut
Reviews
no ajustment need, everyone was so delight on very tasty this square,
Too many calories per serving
The top of these bars completely crumbled and came off when cutting. They are very tasty, but they don't resemble the picture. The picture looks like coconut was sprinkled on top after they came out of the oven.
doubled this and it turned out great. i would make it again.
Very yummy!!
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.
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.
This was most peculiar...It doesn't hold itself together very well (tends to crumble).
this was very GOOD
It was quick and easy. My family, who usually does not like anything that is not chocolate - loved this.