Best 5 Pineapple Coconut Macaroon Cookie Bars Recipes

PINEAPPLE COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
• Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
• Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
• Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!

PINEAPPLE MACAROON BARS

Steps:

• 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.

PINEAPPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease your 9 x 13 baking pan with butter or use non-stick cooking spray.

MACAROON COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In large bowl, mix together the cake mix, butter and 1 egg. Mixture will be crumbly. Press into the prepared pan.
• In another bowl, mix together the sweetened condensed milk, vanilla and 1 egg until smooth. Stir in 1 cup of the coconut and pecans. Spread the mixture evenly over the prepared crust. Sprinkle remaining 1/4 cup coconut over top.
• Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Cool on a wire rack before cutting into bars.

CHOCOLATE DIPPED PINEAPPLE-COCONUT MACAROONS

Steps:

• For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
• Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
• For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
• Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
• Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.