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!
Helpful Item For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
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
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
Jane says
This is on of the best bars I have ever made! Even the ones that claim to hate coconut and cherries! This is absolutely my new favorite bar. Thank you so much for sharing!
Tara Noland says
We do love those yummy bars, so glad you do also.
Mimi says
Loved these squares. Delish and easy to make. Thanks.
Tara Noland says
You are so welcome, it is a fun combination!
Mary says
Hello, this recipe looks delicious! Do you think other fruits could be substituted? I was considering raspberries. Thank you for the recipe post!
Tara Noland says
I have not tried other fruit, just wondering if raspberries would be too juicy in the recipe, not sure??
Mary says
Thank you!
Danielle says
Your recipe doesn’t state whether to use unsalted butter or saltet nor does it state unsalted or salted butter. Might be why mine turned out pretty bland.
Tara Noland says
You mention butter twice?? Not sure what you were meaning. When a recipe states butter it would always mean salted regular butter unless otherwise stated as unsalted butter.
Cherry Peoples says
These are in the oven now. So pretty for a Christmas party tonight. I know they will be delicious, but I wish I had watched your video first. The batter was barely enough to cover the crust. I used a 9×13 pan, as instructed, but in your video you used a smaller dish…maybe a 9×9?? Fingers crossed they won’t seem like too much crust. Due to all the comments on the thin crust, I did one and one-half the ingredients. Thank you for the recipe, I’ve been wanting to make it for a year!
Tara Noland says
I have usually made them in a 9×13″ pan but for thicker bars you can do a 9×9″ pan too.
kristi Hudson says
These are amazing
Tara Noland says
Thank you, so glad you like them.
Kathy says
I’m made these I doubled the whole recipe. They turned out beautifully. I baked them on a 12×17 sheet pan. For those who worried there was not enough crust there was plenty. Great recipe thank you I’ll definitely make it again. Only question how did you store these in the fridge or on the counter?
Tara Noland says
I almost always store my desserts in the refrigerator covered well. They stay fresher longer. You can always warm them to room temperature before serving.
MaryJo says
How do you store leftovers?
Tara Noland says
I like to put them into an air-tight container and into the fridge.
Debbie says
My mom made something like this when I was a kid. She added chocolate chips. I’m going have to try this. Sounds so yummy
Tara Noland says
Enjoy!!
Kristin says
Hi there!! This recipe looks so yummy…. but the flour thing is confusing me? 1 cup divided? but then put a cup of flour in crust mixture? and then an add another 1/3 cup in wet mixture? Sorry for my confusion!!!
Tara Noland says
I will take out the word “divided” so that should eliminate the confusion.
Jane says
Is it 1/2 cup of chopped cherries or 1/2 cup of cherries before chopped?
Tara Noland says
It is 1/2 of a cup of cherries that you then chop.
Claudia says
I think these look wonderful and I definitely will be trying these! It always makes me sad/angry when people feel compelled to make rude/nasty comments to people kind enough to share their recipes. Those folks need to take a long walk off a short pier. Thank you for taking the time to share your recipe.
Tara Noland says
Amen and thank you!!
Mertie says
I stopped posting recipes on a special diet recipe board because of these. I also was able to take “normal” ingredient recipes and substitute ingredients to comply with the special ingredients needed for the new specialized recipe which cut the carbohydrates to a new low. I have diabetes and am not a Keto diet fanatic. A few remarks were snide or ridiculous so I stopped! My comments were suggestions and reasons for the changes and they take time to try out before posting. I have also left websites where there are constant negative remarks made back and forth. Don’t need these vibes!
Becky says
These are delicious. I 1-1/2 the bottom recipe. After baking the coconut did not finish as white as yours. They wete not burned or over done. Should I have covered pan in foil for the final 10 minutes or so of baking?
Tara Noland says
Hi Becky, as ovens differ a lot you most certainly can cover for the last 10 or so of baking.
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.
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.
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/
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/
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!!
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.
Kelly says
Has anyone used fresh cherries?
Tara Noland says
I haven’t but not sure if others have.
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!