Ingredients:
3 eggs, beaten
2 cups sweetened, flaked coconut
1 cup flour
1 cup crushed pineapple in juice, drained
1 tablespoon butter, at room temperature
1 tablespoon butter, melted
1 tablespoon sugar
3 teaspoons baking soda
1/4 teaspoon salt
Directions:
Preheat oven to 350. Grease or spray one 8 inch square pan. In a medium bowl, combine the softened butter, flour, baking soda, salt, sugar and half of the beaten eggs until it forms a thick dough. Spray or grease a spatula to spread the dough evenly along the bottom of the prepared pan. The dough will be extremely sticky. In another medium bowl, mix together the remaining eggs, melted butter, pineapple and coconut. Mix until combined. Pour evenly over raw dough and bake 30-35 minutes or until set and slightly browned. Allow to cool thoroughly before slicing.
3 teaspoons baking soda
1/4 teaspoon salt
Directions:
Preheat oven to 350. Grease or spray one 8 inch square pan. In a medium bowl, combine the softened butter, flour, baking soda, salt, sugar and half of the beaten eggs until it forms a thick dough. Spray or grease a spatula to spread the dough evenly along the bottom of the prepared pan. The dough will be extremely sticky. In another medium bowl, mix together the remaining eggs, melted butter, pineapple and coconut. Mix until combined. Pour evenly over raw dough and bake 30-35 minutes or until set and slightly browned. Allow to cool thoroughly before slicing.
My thoughts:
These bar cookies are so retro and sunny tasting I almost expect Marcia Brady to walk in at any moment. They are super simple to make and the combo of pineapple and coconut is classic. They are also surprisingly low fat.
No comments:
Post a Comment