Pineapple Coconut Cherry Dream Bars
We have a big hit on our hands with Rhubarb Dream Bars so I decided to make Pineapple Coconut Cherry Dream Bars. All of these flavors are wonderful together and the cherry adds the right touch of colour!! Bars are a very easy dessert and I like the size too, not a huge portion to serve at the end of a meal.
In the fall you may like to try our Pecan Magic Pumpkin Bars, they are a sure-fire hit! Or at holiday time try our Scrumptious Turtle Bars too.
They are pretty luscious looking aren’t they?!! You can stick your hand right in and grab one if you like. Don’t you wish it was that easy but the next best thing is that you can have these easy Pineapple Coconut Cherry Dream Bars whipped up in no time at all!
Cookie crust bottom and then a topping of pineapple, cherries, coconut and walnuts too. Nuts make a dessert for me like this, got to have them in.
Pineapple Coconut Cherry Dream Bars
A classic dream bar loaded with pineapple, coconut, cherries and walnuts!
Ingredients
Cookie Crust
- 1/2 cup butter, softened
- 1/3 cup white sugar
- 1 1/3 cup flour, divided
Filling
- 1 -8 oz. can crushed pineapple, drained well
- 2 eggs
- 2/3 cup sugar
- 1 tsp. baking powder
- large pinch of salt
- 1 tsp. vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup walnuts, chopped
- 1/2 cup maraschino cherries, chopped
Instructions
- Preheat oven to 350F. In a medium bowl, mix together the butter and 1/3 cup of sugar. Add in the 1 cup flour and mix with a fork until crumbly. Place the mixture in the bottom of a 9x13" pan and pat out evenly. Bake in the oven for 15 min. or until golden. Remove to cool slightly.
- Meanwhile, add the eggs to a large bowl and beat well; add in the 2/3 cup sugar and the vanilla and mix well. In a small bowl whisk together the dry ingredients, baking powder, remaining 1/3 cup flour, and salt. Add this to the egg mixture. Carefully fold in the pineapple, coconut, nuts and cherries. Spread over the baked and slightly cooled crust. Bake for 30 min. Cool completely on a rack and then cut into squares.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving:Calories: 167Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 78mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Noel says
Is a 9 x 13” pan not too large for these? I find using this size pan requires alot more crust ingredients than 1 cup of flour.
Tara Noland says
It does make a thinner crust for these, if you would like thicker move up to a 8×11″.
Kathy says
I made them with double the crust ingredients but the same amount of the topping in a 9×13 pan. Everyone loves them!!
Tara Noland says
Yummy, glad you liked them!
Stacie says
These bars look so yummy. I am loving the combination of flavours. I am going to have to make a batch for myself.
Sarah says
Yum this looks so good! I’ve never been a big coconut fan but I really want to give this recipe a try. Sounds refreshing for summer.
janis says
Just the name itself sounds heavenly. I bet these bars pack a big punch!
Debbie says
Can this be frozen?
Tara Noland says
I would say for sure, I freeze loads of squares and cookies.
Carolyn McCusker says
This was a delicious square. I am making it again today for a baking exchange and missed the divided part on the sugar 🙁. It would be more readable for me if the flour and sugar were included in both the cookie crust and the filling because I’m a bit of a rookie baker.
Tara Noland says
Thank you, I will do the change!! I appreciate your comments and input! Happy Baking!
Mrs Deborah Probert says
Made these and loved them
Tara Noland says
Thank you so much Deborah for taking the time to tell me!
Courtney says
Is the butter supposed to be softened or melted?
Tara Noland says
Softened and thanks for pointing that out, I have added it.
Meagan Enderlin says
This was a great recipe that the whole family loved! The only problem I had was that the ingredients called for vanilla extract, but you never said when to put it in.
Tara Noland says
I am sorry, I will edit that as soon as I can. You can add it in with the eggs and sugar.
Tracy says
I made these and they are delicious!! What a hit! Thanks so much for posting.
Tara Noland says
Thanks so much Tracy.
Rebecca says
Made these and they are delish…just doubled the crust. Thanks so much for the recipe!
Tara Noland says
You are so welcome, glad you liked them!
Priscilla says
How many cheeries
Tara Noland says
The recipe says 1/2 cup of maraschino cherries.
Marlene says
My mom used to make something similar to this and I’ve lost her recipe. I think she used to make her crust with brown sugar instead of white as her bottom was darker. I’m going to try this for Christmas minus the nuts. Wish me luck, I’m not much of a baker.
Tara Noland says
Good luck Marlene, you will do just grand!
Leilani says
Is the coconut sweetened or plain?
Tara Noland says
I used a sweetened coconut for these.
Paige says
Do these need to b kept in frig after baked n cooled?
Tara Noland says
We have eaten fast as I have served them and they were gone. I probably would refrigerate them.
Heidi says
Looks amazing! Can I make these with a can of cherry pie filling?? Or dried sour cherries?
Want to make these in time for Christmas!
Tara Noland says
The cherry pie filling might be too much but you could try. The dried sour cherries might work well.
shawn says
THANK YOU so much for this recipe! Our little family loves this recipe sooo much, we make it at least twice a month, minimum! It’s so easy, quick and delicious! It takes no time to put together on short notice, if needed. I make mine without he nuts, however, because my son is allergic. I did it on a risk, not knowing how they wold turn out and if it would taste good anyway and they do! The nuts are not missed, still tastes YUMMY!
Tara Noland says
So glad you are loving them and thank you for telling me! Nice if you can omit the nuts and not miss them too!
Odette says
Hi, this looks so delicious, I am planning to do it for my 84 year old Mom, I think this is the recipe she constantly is talking about when she was a little girl. For years she has been talking about a cherry pineapple square and I am hopping this is it…lol. My question to you is the coconut sweetened or unsweetened. Thank you. 🙂
Tara Noland says
Oh, I so do hope she loves them. I usually use a sweetened coconut but you can use either. Have a great day!!
Vera says
These look very festive. Is it possible that you have the caloric breakdown?
Tara Noland says
Hi Vera, I added that for you to the recipe card!! Enjoy!!
Esther says
I’m about to try these, so hoping for a swift reply… in Canada, we get crushed pineapple in one size can, 398ml, (I believe it is what we used to refer to as a 14 oz can). It could pass for what might look like a “cup” size can. Did you mean a 14 ounce can that maybe yields 8 ounces of pineapple when drained? Just wanted to make sure. I have never seen an 8 ounce can of crushed pineapple.
Tara Noland says
Hi Esther, just use less of the can of 398 ml. You don’t have to be absolutely perfect on the amount of pineapple but using the whole 398 ml. can in my mind would be too much.
Judith somerville says
Yes the398 ml well drained,I squeezed it, made 1cup/8oz pineapple…
Gigi says
Hey, these look great! I was wondering how hard or soft the crust is- I’m thinking of doubling it, and if I doubled it, do you have any idea what the bake time would be? Do you recommend greasing the pan? Thanks!
Kelly says
Has anyone used fresh cherries?
Tara Noland says
I haven’t but not sure if others have.
Heather says
Hi
Has anyone tried making these with a ‘flax egg’? (1tbsp with 4 tbsp water). My son can’t have eggs but this flavour combo would be something he would enjoy. If the flax egg is left long enough it does take on an eggy texture.
Thanks for any feedback!
Tara Noland says
Personally, I have never tried that so I can’t say it would work or not.
Marie Johnson says
Made this for my golfing ladies Christmas Party. I doubled the crust it came out great, will be making it again.
Tara Noland says
So glad you liked them! Happy Holidays!!
Loves Baking says
Have you tried making this with a graham cracker crust? If so, could you provide the proportions.
Tara Noland says
I haven’t for that recipe but here is one I have and for the same size pan. https://noshingwiththenolands.com/pineapple-dream-dessert/
Karen says
I was wondering if you could do these gluten free and if so what kind of flour and also should the butter be Increased
Tara Noland says
Maybe you could use a crust like this? https://www.thecookierookie.com/gluten-free-lemon-bars-best-ever/
Paula says
Would it be OK to toast the coconut and nuts?
Tara Noland says
You could be it isn’t necessary and you would want to watch for burning then.
Paula says
These bars are delicious. I doubled the ingredients for the crust for the 9×13 pan. I toasted the walnuts to bring out the flavor more. This recipe is definitely a keeper. Going to make this again very soon. Thanks for sharing the recipe.
Tara Noland says
So glad you liked it, and thanks for taking the time to tell me.