Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My all-time favorite summer drink in cookie form.

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Recipe Summary

cook:
37 mins
additional:
25 mins
total:
1 hr 22 mins
prep:
20 mins
Servings:
16
Yield:
16 bars
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Topping:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.

  • Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.

  • Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.

  • Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.

  • Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.

  • Drizzle glaze over cooled filling; cut into bars.

Nutrition Facts

206 calories; protein 2.2g; carbohydrates 26.7g; fat 10.6g; cholesterol 38.5mg; sodium 134.7mg. Full Nutrition
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