Although the original recipe didn’t say to do so, I like to toast both the nuts and the coconut to bring out their flavors. Macadamia nuts can be used to make the cookies taste even more tropical. The recipe also called for evaporated milk. I usually use half and half with good results.
Fess up time: When I made the cookies in the photo I used baking powder not the baking soda called for. I also stirred in the coconut and walnuts instead of sprinkling them on the top. (It was Just One of Those Days!). Although these bars are very good, they are a bit sticky and didn’t rise very well. If you make these, using the asked for baking soda and sprinkle the coconut and nuts on the the top, they will be a lot prettier and will not look like the picture.
Glazed Pineapple Bars
Farm Journal’s Best-Ever Cookies
Patricia A. Ward
Double Day & Co., 1980
2 1/4 c. flour
1 1/2 c. sugar
1 1/2 t. baking soda
1/2 t. salt
1 (20 oz.) can crushed pineapple in juice
1 t. vanilla
1 1/3 flaked coconut, toasted if desired
1/2 c. chopped toasted walnuts or macadamia nuts
Vanilla Glaze (recipe follows)
Combine flour, sugar, baking soda, and salt in a mixer bowl. Stir well. Add undrained pineapple, eggs, and vanilla. Beat until smooth using electric mixer at medium speed. Pour batter into greased 15x10x1-inch jelly roll pan. Sprinkle with coconut and walnuts. Bake at 350 degrees 20 minutes or until batter begins to pull from sides of pan and no imprint remains when touched lightly with a finger. Cool slightly in pan on rack. Prepare Vanilla Glaze. Poke bars all over with a toothpick. Pour glaze over bars while they are still warm. Cool completely. Cut into 1x3-inch bars. Makes abut 48.
Vanilla Glaze: Combine 3/4 c. sugar, 1/2 c. butter or margarine, and 1/4 c. half and half or evaporated milk in a small saucepan. Mix well. Cook over medium heat until butter melts and mixture comes to a full rolling boil. Remove from heat.