Description
These Easy Coconut Pineapple Squares combine a buttery shortbread base with a sweet, tropical pineapple and coconut topping. Perfectly baked to golden perfection, this dessert offers a delightful balance of textures and flavors that make it an ideal treat for any occasion.
Ingredients
Shortbread Base
- 1¼ cups flour
- ½ cup butter (cold, cut into cubes)
- ¼ cup sugar
Topping
- 1 tablespoon butter (softened)
- ½ cup sugar
- 1 egg (room temperature)
- 1 can crushed pineapple (well-drained)
- ½ cup shredded or flaked coconut (divided, unsweetened preferred)
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper or lightly grease the pan to prevent sticking.
- Prepare the shortbread base: In a medium bowl, use a pastry blender to combine the flour, cold butter, and sugar until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared pan, gently patting it down to form a firm base. Bake for 15 minutes until lightly golden.
- Make the topping: While the base is baking, in another medium bowl, cream together the softened butter, sugar, and egg until well combined. Fold in the well-drained crushed pineapple and half of the shredded or flaked coconut, mixing thoroughly.
- Assemble and bake: Spread the pineapple and coconut topping evenly over the baked shortbread base. Sprinkle the remaining coconut on top for added texture and flavor. Return the pan to the oven and bake for an additional 25 to 30 minutes, until the topping is set and slightly golden.
- Cool and serve: Remove from the oven and allow the squares to cool completely in the pan. Once cooled, cut into 16 squares and enjoy this tropical treat!
Notes
- Ensure the pineapple is well-drained to avoid soggy topping.
- You can use either shredded or flaked unsweetened coconut depending on your texture preference.
- Room temperature egg helps achieve a smooth topping mixture.
- Line the pan with parchment for easier removal and cleaner slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
