Shared by airlander
Discovered the recipe but then tweeked it my own by adding some Real Hawaiian Flair!
Rating
5 2
Difficult
Health Conscious
Preparation Time 20 minutes
Allergens Eggs, Gluten, Tree Nuts
Cuisine Caribbean

Tropical PinaColada Macadamia Cookie Bar

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Description

Discovered the recipe but then tweeked it my own by adding some Real Hawaiian Flair!

Ingredients

  • 3 1/2 c. all purpose flour, divided
  • 1 c. sweetened flaked coconut
  • 1 c. firmly packed brown sugar
  • 1 tsp. baking soda
  • 1 c. butter, divided
  • 1 c. sugar
  • 3 large eggs
  • 1 (20 oz.) can crushed pineapple, drained well
  • 1 c. Crushed Macadamia Nuts
  • 1/4 c. Chopped Maraschino Cherries, drained well
  • Garnish: toasted flaked coconut *Must*

Instructions

Preheat oven to 350. Lightly grease a 13x9 in. baking pan.

In a large bowl, combine 2 1/2 c. flour, coconut, brown sugar and baking soda.

Cut 1/2 c. butter and add until mixture is crumbly.

Reserve 1 c. crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10 minutes.

In a medium bowl, beat remaining 1/2 c. butter and sugar at medium speed with an electric mixture until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in remaining 1 c. flour.

Stir in pineapple, Nuts, and cherries.

Spread over Baked Layer.

Sprinkle with remaining crumb mixture.

Bake for 25 minutes, or until a wooden pick inserted somes out clean.

Add the delicious toasted coconut to the top and allow to cool before cutting into squares.

Voila. ENJOY!!

Comments

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