Do you have a little Sunshine in your dreary Winter days right now? These sweet little Pineapple Coconut Macadamia Bars are the best way to bring the tropics home to you. Easy to make and they are really addictive and tasty!
I get a little listless when the sun doesn’t show itself for weeks on end. I am sure that winter has a way of getting most of us down some days. I wanted to find a treatment that would not only taste great but also lift those winter blues. Let me tell you this recipe delivers! You are going to feel like you just arrived on a tropical island.
These bars are so moist and good. The Pineapple is really my favorite part. The recipe does have 3 layers that are mixed up separately and then layered together. Don’t let that deter you from making them though. Extra steps do not mean hard. I loved the toasted macadamia nuts. Toasting really brings the flavor and oils out of the nuts adding to the delightful crust of these bars.
I know some people are not coconut fans, so you can leave it off if you really don’t like it. I will tell you if you do that you are missing out on some amazing flavor!
If you have never toasted nuts before don’t worry it’s really easy. There are 2 methods that are popular. You can spread them on a cookie sheet and bake them at 350 for 10-15 min or until golden brown. I like to put them on the stovetop in a nonstick skillet over medium to medium-high heat. Just keep tossing them around every 30 seconds or so and they are ready in 5-7 min.
Toasting really adds a depth of flavor to any nut. You don’t have to toast them if you don’t want, but whenever a recipe calls for it, I highly recommend that you do. That extra step will be well worth it for the final outcome!
Read Also:- Upside Down Pineapple Cupcakes Recipe
Can’t you just feel those tropic breezes and smell the salt in the air from the ocean? I know I am just having the best time pretending I am right there on a sunny sandy beach! Making and eating these Pineapple Coconut Macadamia Bars will have you feeling it too!
What is your favorite winter blues pick-me-up snack? It’s so fun to know what you like! It helps me create more recipes that will bring you back time and time again.
Notes: Store in an airtight container for up to one week in the refrigerator. This recipe was first printed in the 2015 Holiday HyVee Magazine
Pineapple Coconut Macadamia Bars Recipe
Ingredients
- 1/2 cup ground toasted macadamia nuts
- 1/2 cup All-Purpose flour divided
- 2/3 cup brown sugar divided
- 1/2 cup cold butter cut into small squares
- 1 8 oz can of crushed pineapple drained
- 2 cups sweetened coconut flakes
- 3 eggs
- 1 tbsp vanilla
- maraschino cherries for garnish
Instructions
- line a 9×9 baking sheet with tin foil or parchment paper with edges sticking out to use as handles and spray with non-stick spray for the crust
- grind up your nuts in a grinder or plastic bag and use your rolling pin
- in a nonstick skillet over medium-high heat place the nuts {No Oil or Spray just the Nuts}
- toss every 30 sec for 5 min or until nuts turn a golden brown
- set aside and let cool
- preheat oven to 350
- in a mixing bowl add in 3/4 cup flour, 1/3 cup of brown sugar, and the cold butter cubes
- with your hands or a pastry blender combine until all the butter is absorbed and it makes fine crumbles
- fold in the nuts
- Press the crust mixture into the bottom of the prepared pan and bake for 15 min
- meanwhilefor the pineapple layerin a mixing bowl add the drained pineapple, 1 cup of coconut, the remaining 1/3 of flour, and 1/3 of brown sugar give a quick stir
- add in the eggs and vanilla
- stir until all is combined
- spread this filling over the hot crust
- top with remaining 1 cup coconut
- bake at 350 for 30 min
- let cool completely to remove grab the sides of the foil or parchment paper and pull up
- cut into squares
- top with a drained maraschino cherry
- Enjoy!
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