Pineapple Coconut Cherry Dream Bars are a delicious square that is scrumptious for the holidays. All of these flavors are wonderful together, and the cherry adds the right touch of color!! Bars are a very easy dessert and I like the size, too, not a huge portion to serve at the end of a meal.
We have a big hit on our hands with Rhubarb Dream Bars, but 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? The best thing is that you can have these easy Pineapple Coconut Cherry Dream Bars whipped up in no time at all!
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casaWare 13 x 9 Ceramic Cake Pan
What Goes into These Dream Bars?
Super easy ingredients for the bar recipe. Super delicious results!
Ingredients
Cookie Crust
Butter softened
Sugar
Flour
Filling
Crushed pineapple, drained well
Eggs
Sugar
Baking powder
Flour
Salt
Vanilla extract
Shredded coconut
Walnuts, chopped
Maraschino cherries, chopped
How to Make Dream Bars
Start by preheating your oven to 350 degrees F. In a medium bowl, combine the butter and 1/3 cup sugar and mix. Add 1 cup of flour and mix with a fork until crumbly.
Place the mixture in a 9 x 13″ pan and pat it out evenly to cover the bottom of the pan. Bake in the preheated oven for 15 minutes, or until it is golden brown. Remove and allow to cool slightly.
While the crust is baking, you can prepare the topping. In a large bowl, add the eggs and beat well. Add 2/3 cup of sugar and the vanilla, and mix well. In a separate small bowl, whisk together the baking powder, flour, and salt.
Add the dry ingredients to the egg mixture. Carefully fold in the pineapple, coconut, nuts, and cherries. Evenly spread over the slightly cooled crust. Bake for 30 minutes.
Remove from the oven and allow to cool on a cooling rack. When completely cooled, cut into 24 equal size squares.
With a cookie crust bottom and a topping of pineapple, cherries, coconut, and walnuts, what’s not to love? I think you need to make these squares today, don’t you?
You can bake them just a bit longer to get that toasted coconut if you like as pictured in the next few photos.
Pineapple Coconut Cherry Dream Bars
Video
Ingredients
Cookie Crust
- 1/2 cup butter softened
- 1/3 cup white sugar
- 1 cup flour
Filling
- 1 -8 oz. can crushed pineapple drained well
- 2 eggs
- 2/3 cup sugar
- 1 tsp. baking powder
- 1/3 cup flour
- 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 9×13" pan and pat out evenly. For thicker bars you can use a 9×9" pan. 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.
Comments & Reviews
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…
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!!
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!!
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!
Wanda Lilie says
I have friends who do not like nuts. I don’t like to have my friends disappointed over the nuts, that if using a 9×13” dish, I tilt the dish and pour in the batter without nuts. I then, quickly add nuts to remaining batter and pour some batter against the demarcation line, then remove the item that tilted the dish and pour remaining batter. I also make a triangular sign stating NUTTY and feed a toothpick through it and place it so the arrow points toward that end of the cake. Of course, you can vary the amounts of non-nut and nutty. Likewise when I use a bowl of something and just sprinkle nuts over the nutty top. That way, everyone is happy and you’ll get some great complements over handling the situation!!
Tara Noland says
Great suggestions Wanda, thank you!
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.
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.
Leilani says
Is the coconut sweetened or plain?
Tara Noland says
I used a sweetened coconut for these.
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!
Priscilla says
How many cheeries
Tara Noland says
The recipe says 1/2 cup of maraschino cherries.
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!
Tracy says
I made these and they are delicious!! What a hit! Thanks so much for posting.
Tara Noland says
Thanks so much Tracy.
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.
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.
Mrs Deborah Probert says
Made these and loved them
Tara Noland says
Thank you so much Deborah for taking the time to tell me!
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!
Dottie Skeens says
Doesn’t look like the change was ever made and I agree. It’s confusing to have all of the flower listed under the crust ingredients.
Going to make these this weekend. Love the combination of ingredients.
Dottie Skeens says
Should have proof read my comment. “FLOUR” not flower 😊
Tara Noland says
Change is made, sorry if it wasn’t done earlier. Enjoy!!
Debbie says
Can this be frozen?
Tara Noland says
I would say for sure, I freeze loads of squares and cookies.
janis says
Just the name itself sounds heavenly. I bet these bars pack a big punch!
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.
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.
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!
geometry dash says
I also used a 9×13 pan to make it, but I just doubled the ingredients, and it turned out quite well and sufficient to enjoy.
Nami Takeuchi says
Can I use almond essence instead of vanilla essence?
Tara Noland says
Yes, I like the flavor of almonds in cookies and it would work well in these bars.