Best 3 Pineapple Macaroon Bars Recipes
Indulge in a tropical paradise with our tantalizing Pineapple Macaroon Bars, a delightful treat that harmonizes sweet pineapple, chewy coconut, and a buttery graham cracker crust. These delectable bars feature a luscious pineapple filling, boasting a vibrant golden hue and an irresistible tang that dances on your palate. Nestled between layers of chewy coconut macaroon and a buttery graham cracker crust, each bite offers a symphony of textures that will leave you craving more.
Embark on a culinary journey with our comprehensive guide, where we unveil the secrets behind creating these delectable Pineapple Macaroon Bars. From the perfect balance of sweetness and tang in the pineapple filling to the chewy coconut macaroon layer and the crisp graham cracker crust, we'll provide detailed instructions and helpful tips to ensure your baking success.
Along the way, discover variations and substitutions that cater to your dietary preferences and taste buds. Whether you prefer a gluten-free crust or a vegan filling, we've got you covered. Explore our collection of additional recipes, including a luscious Pineapple Macaroon Pie, a refreshing Pineapple Macaroon Trifle, and a zesty Pineapple Macaroon Salad, each offering a unique twist on the classic flavor combination.
Prepare to tantalize your taste buds and impress your loved ones with these remarkable Pineapple Macaroon Bars. Dive into the world of tropical flavors and culinary craftsmanship, and let your taste buds embark on an unforgettable journey.
PINEAPPLE COCONUT BARS
A crisp shortbread crust is topped with a chewy gooey layer of pineapple and coconut to make these Pineapple Coconut Bars.
Provided by Mary Younkin
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10" square pan. Doubling this recipe will fill a 9x13 pan.
- Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling.
- Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture.
- Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!
Nutrition Facts : Calories 238 kcal, Carbohydrate 27 g, Protein 2 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 35 mg, Sodium 102 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
CHOCOLATE DIPPED PINEAPPLE-COCONUT MACAROONS
Sweet, tart, chocolatey and chewy - all in one cookie! We love the combination of homemade pineapple jam and bittersweet chocolate in these gluten-free macaroon thumbprints. They're perfect for your next cookie swap!
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 2 dozen macaroons
Number Of Ingredients 13
Steps:
- For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
- For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
- Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
- Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.
VEGAN TROPICAL MAGIC BARS
These vegan magic bars are one of the easiest treats you can make. By using plant-based butter and condensed coconut milk, they are completely vegan-friendly. I also added some dried pineapple, mango and macadamia nuts to give them the tropical spin. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 bars.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then baking chips, then macadamias, then pineapple and then mangoes. Pour well stirred coconut milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Refrigerate at least 4 hours or overnight. Cut into bars and serve.
Nutrition Facts : Calories 323 calories, Fat 20g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 188mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.
Tips:
- Use fresh pineapple for the best flavor. If using canned pineapple, be sure to drain it well.
- If you don't have coconut milk, you can substitute unsweetened almond milk or oat milk.
- Be sure to toast the coconut flakes before adding them to the crust. This will give them a richer flavor.
- Let the bars cool completely before cutting them. This will help them hold their shape.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
Conclusion:
These pineapple macaroon bars are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a simple crust of oats, coconut, and butter, and a filling of pineapple, coconut milk, and sugar. The bars are then topped with a layer of toasted coconut flakes. These bars are a great way to use up leftover pineapple, and they are sure to be a hit with everyone who tries them.
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