• Cooking Time: 35
  • Servings: about 20 bars
  • Preparation Time: 20


  • Shortbread:
  • 1¾ cup flour
  • ½ cup sugar
  • 1 tsp. baking powder
  • ½ cup butter, hard
  • Filling:
  • ¼ cup sugar
  • 2 tbsp. flour
  • 1-14 oz. can crushed pineapple, with juice
  • Topping:
  • 2 eggs, large
  • ¼ cup sugar
  • 1 ½ cups coconut, shredded
  • 1 tbsp. butter, soft


  • Preheat oven 350 degrees
  • Shortbread: Combine the flour, sugar and baking powder in a food processor. Cut in the butter and process. Press mixture into the bottom of a greased 13 x 9 inch baking pan. Set aside.
  • Filling: In a small saucepan mix sugar and flour; stir in pineapple. Heat on medium until boiling and thickened; let cool slightly and carefully spread mixture over shortbread. Set aside.
  • Topping: Beat eggs and sugar until thick and creamy. Stir in butter and then add coconut. Evenly spread the coconut mixture over the pineapple. Place in oven for 30 to 35 minutes or until golden. Allow to cool completely, cut into 2 x 2 ½ inch squares.


If you like Lemon Bars with shortbread, these will be one of your favorites too.

Categories: Bar 

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