Pineapple Macaroon Bars

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 2 cups flour
• 1 cup packed brown sugar (not reduced)
• 1/2 teaspoon salt
• 1 cup butter
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 (8 3/4 ounce) can crushed pineapple, undrained
• 2 egg yolks, beaten
• 1/2 cup sugar
• 10 ounces sweetened flaked coconut (i grated mine fresh, so it wasn't sweetened)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 egg whites
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 stir together flour, brown sugar and salt; then cut in the butter - either with two knives or a pastry cutter. (don't let the butter get too warm.).
• 3 once the flour/butter mixture gets crumbly, pour it into a 9" x 13" pan and press it inches.
• 4 bake for 15 minutes, then remove pan from oven and let it cool some.
• 5 in the mean time, combine 1/2 cup sugar and cornstarch in a pot.
• 6 add pineapple and egg yolks and stir.
• 7 cook and stir over medium heat until the mixture gets thick and boils slightly.
• 8 remove from heat and spread on top of the baked crust.
• 9 if you're a multi-tasker, you may be able to work on the coconut mixture in between stirs of the pineapple sauce. otherwise, do it after.
• 10 in a medium bowl, combine coconut, remaining 1/2 cup sugar, flour and salt.
• 11 add the egg whites, egg and vanilla extract. (you could substitute almond extract).
• 12 drop dallops of the coconut mixture and spread evenly over the pineapple mixture.
• 13 return pan to the oven and bake an additional 30 to 35 minutes, or until lightly browned on top of coconut.
• 14 cool in pan, then cut into bars. (i couldn't wait, and ended up burning my mouth on the pineapple mixture.).
• 15 store in a covered container.