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Do you a little Sunshine in your dreary Winter days right now?  These sweet little Pineapple Coconut Macadamia Bars are the best way to bring the tropics home to you.  Easy to make and they are really addictive and tasty!

Pineapple Coconut Macadamia Bars ~ The Plaid & Paisley Kitchen~ Need a bit of sunshine in your winter days?  These easy and tasty bars bring the tropics right into your home!I get a little listless when the sun doesn’t show itself for weeks on end.  I am sure that winter has a way of getting most of us down somedays.  I wanted to find a treat that would not only taste great but also lift those winter blues.  Let me tell you this recipe delivers!  You are going to feel like you just arrived in a tropical island.

Pineapple Coconut Macadamia Bars ~ The Plaid & Paisley Kitchen~ Need a bit of sunshine in your winter days?  These easy and tasty bars bring the tropics right into your home!These bars are so moist and good.  The Pineapple is really my favorite part.  The recipe does have 3 layers that are mixed up separately and then layered together.  Don’t let that deter you from making them though.  Extra steps does not mean hard.  I loved the toasted macadamia nuts.  Toasting really brings the flavor and oils out of the nuts adding to the delightful crust of these bars.

I know some people are not coconut fans, so you can leave it off if you really don’t like it.  I will tell you if you do that you are missing out on some amazing flavor!

Pineapple Coconut Macadamia Bars ~ The Plaid & Paisley Kitchen~ Need a bit of sunshine in your winter days?  These easy and tasty bars bring the tropics right into your home!If you have never toasted nuts before don’t worry it’s really easy.  There are 2 methods that are popular.  You can spread them on a cookie sheet and bake them at 350 for 10-15 min or until golden brown.  I like to put them on the stovetop in a non stick skillet over medium to medium high heat.  Just keep tossing them around every 30 seconds or so and they are ready in 5-7 min.

Toasting really adds a depth of flavor to any nut.  You don’t have to toast them if you don’t want, but whenever a recipe calls for it, I highly recommend that you do.  That extra step will be well worth it for the final outcome!

Pineapple Coconut Macadamia Bars ~ The Plaid & Paisley Kitchen~ Need a bit of sunshine in your winter days?  These easy and tasty bars bring the tropics right into your home!Can’t you just feel those tropic breezes and smell the salt in the air from the ocean?  I know I am just having the best time pretending I am right there on a sunny sandy beach!  Making and eating these Pineapple Coconut Macadamia Bars will have you feeling it too!

What is your favorite winter blues pick me up snack?   It’s so fun to know what you like! It helps me create more recipes that will bring you back time and time again.

Did you make a recipe from the blog?  Don’t forget to snap a photo of it and tag #PandPKitchenrecipes on Instagram and Twitter!  I’d love to see what you’re cooking! 

Yum
Pineapple Coconut Macadamia Bars

Rating: 31

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Pineapple Coconut Macadamia Bars

To Make this meal even easier you can have the ingredients delivered to you right from the List!! Just click the green button that says Order Ingredients. Easy Peasy and beats a run to the store when you are making your weekly meal plan!

Ingredients

  • 1/2 cup ground toasted macadamia nuts
  • 1 1/2 cup All Purpose flour divided
  • 2/3 cup brown sugar divided
  • 1/2 cup cold butter cut into small squares
  • 1 8 oz can of crushed pineapple drained
  • 2 cups sweetened coconut flakes
  • 4 eggs
  • 1 tbsp vanilla
  • maraschino cherries for garnish

Instructions

  1. line a 9×9 baking sheet with tin foil or parchment paper with edges sticking out to use as handles and spray with nonstick spray
  2. for the crust
  3. grind up your nuts in a grinder or plastic bag and use your rolling pin
  4. in a nonstick skillet over medium high heat place the nuts {No Oil or Spray just the Nuts}
  5. toss every 30 sec for 5 min or until nuts turn a golden brown
  6. set aside and let cool
  7. preheat oven to 350
  8. in a mixing bowl add in 3/4 cup flour, 1/3 cup of brown sugar and the cold butter cubes
  9. with your hands or a pastry blender combine until all the butter is absorbed and it makes fine crumbles
  10. fold in the nuts
  11. press the crust mixture into the bottom of the prepared pan and bake for 15 min
  12. meanwhile
  13. for the pineapple layer
  14. in a mixing bowl add the drained pineapple, 1 cup of coconut, the remaining 1/3 of flour and 1/3 of brown sugar give a quick stir
  15. add in the eggs and vanilla
  16. stir until all is combined
  17. spread this filling over the hot crust
  18. top with remaining 1 cup coconut
  19. bake at 350 for 30 min
  20. let cool completely
  21. to remove grab the sides of the foil or parchment paper and pull up
  22. cut into squares
  23. top with a drained maraschino cherry
  24. Enjoy!

Notes

Store in an airtight container for up to one week in the refrigerator.
This recipe was first printed in the 2015 Holiday HyVee Magazine

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