Page 47 - CookBook-2020-V14

PINEAPPLE

COCONUT SQUARES

INGREDIENTS INSTRUCTIONS

FOR THE SHORTBREAD BASE Pre-heat oven to 350°
1 ¼ Cups - Flour In a medium bowl mix together, with a pastry blender - flour,

½ Cup - Butter butter and sugar until it resembles coarse crumbs. Put in an 8
inch ungreased pan, pat down gently and bake for 15 minutes.
¼ Cup - Sugar
FOR THE TOPPING Meanwhile, in a medium bowl, cream together: butter, sugar and
egg. Fold in the well-drained pineapple and coconut, mix well.
1 Tablespoon - Butter
½ Cup - Sugar Spread over baked base and sprinkle the top with another ¼ cup
coconut.
1 - Egg
1 Can - Ambrosia® Crushed Pineapple Return to oven and bake for another 25-30 minutes. Let cool
(drain well and squish excess liquid out with your hands) completely before cutting.

¼ Cup - Ambrosia® Shredded Coconut