Hawaiian Pineapple Coconut Bars Recipe

3⁄4 cup salted butter, softened 1 cup granulated sugar
1 egg, room temperature
1⁄2 teaspoon vanilla extract
2 cups all-purpose flour
1⁄2 teaspoon baking powder
1 1⁄3 cup flaked coconut
1⁄2 cup macadamia nuts, chopped
1 jar (11 oz) Akaka Falls Farm Pineapple Coconut Preserve


  1. Prepare a 9 x 13 inch pan by greasing lightly with a pan spray.
  2. Whisk together the flour and baking powder in a small bowl to combine; set aside.
  3. In a stand mixer bowl with a paddle attachment, cream the softened butter and sugar on
    medium speed, until light and fluffy; this will take about 5-8 minutes.
  4. Add the vanilla extract and egg; mix to combine, scraping down the bowl occasionally.
  5. On low speed or stir, add the flour mixture in 3-5 additions, mixing just to combine
    between additions.
  6. Take the bowl off the mixer, and fold in the coconut and nuts with a spatula until evenly
  7. Spread 2⁄3 of the dough evenly into the prepared pan; use your fingers to smooth any
    little holes, as it will be a thin layer.
  8. Spread the Pineapple Coconut Preserve evenly on top, using a small offset spatula.
  9. Crumble the remaining 1⁄3 of the dough on top of the preserves.
  10. Bake in a preheated 350 degree F oven for 25-35 minutes, until golden brown on the top
    and edges.
  11. Let cool completely in the pan on a wire rack before cutting into bars.

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