PINEAPPLE COCONUT CRUMB BARS

These Pineapple Coconut Crumb Bars use the same mixture for the crust and topping and are filled with a delicious pineapple coconut filling!
Isn’t it amazing how your taste buds change over the years? When I was a kid, I wouldn’t touch anything with cooked fruit or coconut in it. But now? I absolutely love both of them. I’ll happily eat a fruit or coconut cream pie any time of the year.
Sadly, my taste buds haven’t really changed a whole lot when it comes to certain vegetables. But at least these bars have some fruit in them. That counts for something, right? Plus, pineapple and coconut are a match made in heaven.

Ingredients

For the crust and topping:
1 and 1/2 cups all-purpose flour spooned & leveled
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup unsalted butter softened
1/4 cup sweetened shredded coconut
For the pineapple coconut filling:
1 20-ounce can crushed pineapple, drained
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/2 cup sweetened shredded coconut

Instructions

To make the crust and topping:
Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal. Set aside.
In a large mixing bowl, mix together the flour, sugar, and salt. Cut the butter into pieces and add it to the mixture. Using a mixer, beat on low speed until you have coarse crumbs (you can also use a fork or your hands). Reserve 1 cup of the mixture and transfer to a separate mixing bowl. Mix in 1/4 cup of the shredded coconut with the reserved mixture, cover tightly, and transfer to the refrigerator. Scoop the remaining crumb mixture into the prepared baking pan and firmly press it down into an even layer.
Bake at 350°F for about 18-20 minutes or until the top is set and the edges are lightly golden brown. Remove from the oven and set aside to cool.

for full instruction please see : www.livewellbakeoften.com