Ingredients
Scale
- 1 ½ cups gluten-free flour
- 10 Tbsp. butter, melted
- ⅓ cup sugar
- ½ tsp. baking powder
- 1 tsp. vanilla
- ¼ tsp. salt
- ⅓ cup sugar
- 1 large egg
- 2 Tbsp. butter, melted
- 2 cups pineapple, finely diced
- ¾ cup shredded coconut, divided
Instructions
- Preheat oven to 350°F.
- Mix all crust ingredients until coarse crumbs form.
- Spray an 8×8-inch pan and press crust in firmly.
- Bake crust for 15 minutes.
- Combine remaining sugar, egg, and butter; beat 1 minute.
- Add pineapple and ½ cup shredded coconut; mix gently.
- Pour over crust, spread evenly, and top with remaining ¼ cup coconut.
- Bake 35-40 minutes until edges brown and center is set. Cool before cutting.
Notes
- Allow bars to cool completely before slicing to avoid crumbling.
- Store at room temperature 3-4 days or freeze tightly wrapped up to 3-4 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American