Pineapple Coconut Bars

Pineapple Coconut Bars

Ingredients:

Crust 

• ¾ cup all purpose flour (wheat or gluten free)
• ¼ cup almond flour
• ½ cup powdered sugar 
• ½ tsp kosher salt
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract

Filling

• 1 (14 oz) can pineapple tidbits, drained, juice reserved
• 1 cup shredded coconut, divided
• ¾ cup turbinado sugar
• 3 eggs, beaten
• ¼ cup all purpose flour (wheat or gluten free)
• ½ tsp coconut or vanilla extract

Instructions:

Crust

1. Preheat the oven to 350°F. Grease an 8×8 inch baking dish with butter. Line with parchment paper. 
2. Whisk together flour, almond flour, sugar, and salt. Stir in butter and vanilla. A dough will form. 
3. Evenly press dough into the bottom of the baking dish. Bake in the preheated oven for 20 minutes.

Filling

1. Mix together drained pineapple, ¼ cup of the pineapple juice, ½ cup of the shredded coconut, turbinado sugar, eggs, flour, and extract.
2. Pour the pineapple mixture into the hot crust, and top with remaining coconut. Bake in the 350°F oven for 30-35 minutes, or until bars are firm to the touch. Cool completely before removing from the baking dish and slicing.

Yields about 12 servings

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