Tropical pineapple bars are so incredibly easy to make, you’ll make them year round!

Easiest Cookies Ever

When you need a batch of cookies on the double, these tropical pineapple bars might be the answer to your prayers!

Believe it or not, there is no preparation at all because it uses refrigerated cookie dough. The remaining ingredients are added right out of the box.

Tropical Pineapple Bars: The South Seas In A Cookie

These pineapple bars are loaded with all things tropical. Close your eyes and take a bite. Then imagine you’re on a south seas cruise! This is why they are a good snack for the winter.

These bar cookies are a tad on the sweet side since they use candied pineapple, but if you want more of a “bite” to them, substitute dehydrated pineapple for the candied.

The flavors blend very well together and the thing that ties it all together are the macadamia nuts. They get slightly toasted when they bake and are just magnificent. I used macadamias that had no seasoning or salt, but if you cannot find natural nuts, the ones with the bit of salt will do just fine.

The Recipe

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Tropical Pineapple Bars

Tropical pineapple bars are so incredibly easy to make, you’ll make them year round!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: cookies, desserts

Cuisine: American

Keyword: bar cookies, coconut, macadamia nuts, pineapple

Servings: 48

Calories: 132kcal

Author: Judith Hannemann

Ingredients

• 1- can sweetened condensed milk
• 8 oz candied pineapple
• 1 1/2 cups white chocolate morsels
• 1 cup flaked coconut
• 3/4 cups macadamia nuts coarsely chopped
• 18 oz. package refrigerated sugar cookie dough

Instructions

• Preheat oven to 350° F. Lightly spray a 15×10″ baking pan with nonstick spray.
• Press cookie dough onto bottom of pan, top evenly with the sweetened condensed milk, candied pineapple, white chocolate pieces, coconut and macadamia nuts, press firmly into cookie dough. Bake 18-25 minutes or until lightly brown.
• Cool in pan, cut into bars.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 47mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

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Tropical flavors of coconut and macadamia nut come together in these wonderful cookies.

Here’s yet another delicious recipe from my friend at Maria’s Mixing Bowl! Maria’s always finding such super recipes that she shares with her thousands of Facebook fans. And this is another great one.

Like a candybar

You don’t have to toast the coconut here, but I did because I think it adds so much to the coconutty flavor. I happened to have macadamia nuts on hand, but since they are quite pricy, you can also use slivered almonds which are less expensive. Although I would advise treating yourself to the macadamias…because they are totally yummy!

Yummy macadamias & coconut

These are a tad on the sweet side if they are slightly warm, but I noticed that the sweetness abated somewhat when they cooled completely. But if you don’t want such an intensely sweet cookie, then reduce the brown sugar to 1/2 cup and you should be OK. However, if you use unsweetened flaked coconut, don’t monkey with the sugar!!!

Perfect with milk

You’ll have to hide these because they’ll disappear quickly!

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Paradise Cookies

Tropical flavors of coconut and macadamia nut come together in these wonderful cookies.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: cookies

Cuisine: American

Keyword: cookies

Servings: 36

Calories: 171kcal

Author: Judith Hannemann

Ingredients

• 1 2/3 cup flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup 1 1/2 sticks butter, softened
• 3/4 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla
• 1 egg
• 2 cups white chocolate chips
• 1 cup flaked coconut may be toasted if desired
• 3/4 cup chopped macadamia nuts or slivered almonds

Instructions

• Preheat oven to 375 degrees F.
• In a small bowl, mix the flour, baking powder, baking soda and salt.
• In a large bowl with electric mixer, beat the softened butter with the sugars until light and fluffy.
• Beat in the egg and vanilla, beating well.
• Add the flour gradually, beating well after each addition so it’s well mixed.
• Stir in the coconut, white chocolate chips and the nuts.
• Drop by rounded tablespoonful onto ungreased cookie sheets, leaving about 2-inches between each cookie.
• Bake for 8-10 minutes, or until edges begin to get golden brown.
• Cool on cookie sheet for 2 minutes before removing to rack to cool completely.

Nutrition

Serving: 1person | Calories: 171kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 97mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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Linda's Orange Macadamia Nut Cookies

Linda’s special cookies mix orange and toasted macadamias for a real taste treat.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: cookies

Cuisine: American

Keyword: almond cookies, macadamia nuts

Servings: 3 doz

Calories: 1480kcal

Author: Judith Hannemann

Ingredients

• 2 cups all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup brown sugar packed
• 1/2 cup butter
• 4 oz. cream cheese room temperature
• 1 large egg
• 2 tsp. orange extract
• 7 ounces toasted and chopped macadamia nuts
• 1 tsp. grated orange peel

Instructions

• Preheat oven to 300 degrees
• In medium bowl, combine flour, baking soda and salt. Set aside
• Blend brown sugar, egg, butter and cream cheese in a large bowl to form a smooth paste.
• Add Macadamia nuts orange peel and orange extract and blend at low speed until combined. Add flour mixture. Do not over-mix
• Drop by rounded tablespoons onto ungreased baking sheet, about 2 inches
• apart. Bake for 18- 20 minutes, transfer to wire rack to cool. Makes about 3 dozen.

Nutrition

Serving: 1serving | Calories: 1480kcal | Carbohydrates: 147g | Protein: 18g | Fat: 96g | Saturated Fat: 35g | Cholesterol: 177mg | Sodium: 822mg | Potassium: 503mg | Fiber: 8g | Sugar: 76g | Vitamin A: 1532IU | Vitamin C: 3mg | Calcium: 184mg | Iron: 7mg

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