Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Pineapple Coconut Bars II




Source of Recipe


*


List of Ingredients





Filling
3 cups crushed pineapple, undrained
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
3 eggs, unbeaten

Combine crushed pineapple with sugar and flour. Cook until thickened. Add a small portion to beaten eggs, then stir back into pineapple filling mixture. Continue cooking 5 minutes longer. Cool.

Crust
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups brown sugar
1 1/2 cups butter or margarine, melted

Combine ingredients. Press into a jellyroll pan. Bake at 375 degrees F for 10 minutes.

Topping
2 eggs, beaten
1 cup granulated sugar
1 1/2 cups flaked coconut
1/2 cup butter or margarine, melted



Recipe



Combine ingredients with a beater. Pour over pineapple filling and spread evenly. Bake at 350 degrees F for 25 minutes. Cool before cutting.