Serves: 12
Total Calories: 216
Preheat oven to 350 degrees. Drain the pineapple. In a large bowl, beat in softened butter and sugar until creamy; beat in eggs and almond extract. Mix in baking powder and salt; gradually beat in the flour. Stir in coconut and fold in pineapple.
Prepare 9 inch square pan by spraying liberally with spray coating and dust with flour. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Let cool and cut into bars.
This Pineapple Coconut Squares recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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