Coconut Pineapple Bars

Coconut Pineapple Bars ~

The sweetness of pineapple with the richness of coconut together in an easy sugar cookie bar!

Vegan Bar Cookie Recipe

I like these bars because they’re simple to make with pantry ingredients and packed with tropical flavor. The shredded coconut topping adds a satisfying chewiness and subtle nutty flavor, perfectly complementing the sweetness of the pineapple, and the sugar cookie crust holds it all together.

Ingredients for Coconut Pineapple Bars

You will need the following:

• 3/4 cup vegan butter, softened and divided
• 2 teaspoons vanilla extract, divided
• 1/2 cup granulated sugar
• 1 cup sweetened shredded coconut
• 3/4 cup light brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 (20-ounce) can crushed pineapple, well-drained

How to Make Coconut Pineapple Bars

STEP ONE: Preheat the oven to 375°F. Spray an 8×8-inch baking dish with flour-based cooking spray.

STEP TWO: In a medium bowl, combine 1/4 cup butter with 1 teaspoon vanilla extract, granulated sugar, and shredded coconut and set aside.

STEP THREE: In a second medium bowl, use an electric mixer on medium speed to cream the remaining 1/2 cup butter, light brown sugar, and the remaining 1 teaspoon vanilla extract. Add the flour and baking soda, then continue mixing to combine thoroughly (the dough will be crumbly). Press evenly into the prepared baking pan.

STEP FOUR: Bake for 15 minutes then remove from oven and cool for 5 minutes. Spread the pineapple evenly over the cookie layer.

STEP FIVE: Spread the coconut mixture evenly over the pineapple layer.

STEP SIX: Return to the oven and continue baking for 25 minutes, until the topping is lightly browned. If the coconut is browning too fast, lightly cover with foil during the last 10 minutes of baking. Cool completely on a wire rack then slice and serve at room temperature.

Storage

• These bars can be stored in the refrigerator in an airtight container for up to 3 days.

More Recipes You’ll Love!

• Magic Cookie Bars
• Blueberry Pie Bars
• Cherry Pie Cookie Bars
• Apple Walnut Bars
• Fruitcake Bars

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Coconut Pineapple Bars

The sweetness of pineapple with the richness of coconut together in an easy sugar cookie bar!

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: dairy free, dessert, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 291kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 3/4 cup vegan butter softened and divided
• 2 teaspoons vanilla extract divided
• 1/2 cup granulated sugar
• 1 cup sweetened shredded coconut
• 3/4 cup light brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 20-ounce can crushed pineapple, well-drained

Instructions

• Preheat the oven to 375°F. Spray an 8×8-inch baking dish with flour-based cooking spray.
• In a medium bowl, combine 1/4 cup butter with 1 teaspoon vanilla extract, granulated sugar, and shredded coconut and set aside.
• In a second medium bowl, use an electric mixer on medium speed to cream the remaining 1/2 cup butter, light brown sugar, and the remaining 1 teaspoon vanilla extract. Add the flour and baking soda, then continue mixing to combine thoroughly (the dough will be crumbly). Press evenly into the prepared baking pan.
• Bake for 15 minutes then remove from oven and cool for 5 minutes. Spread the pineapple evenly over the cookie layer.
• Spread the coconut mixture evenly over the pineapple layer.
• Return to the oven and continue baking for 25 minutes, until the topping is lightly browned. If the coconut is browning too fast, lightly cover with foil during the last 10 minutes of baking. Cool completely on a wire rack then slice and serve at room temperature.

Nutrition

Calories: 291kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 207mg | Potassium: 124mg | Fiber: 1g | Sugar: 32g | Vitamin A: 563IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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