Pineapple Coconut Bars
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), cut in to chunks (1/4 Lb)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Sweetened flaked coconut||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple||8 Ounce (Packed In Its Own Juice, Drained Well)|
Insert metal blade.
Place flour, baking powder, and salt in work bowl; process just to combine.
With motor running, drop butter through feed tube, one chunk at a time.
Add brown sugar to work bowl and process continuously (stopping to scrape bowl once or twice) until mixture is soft and smooth.
Place eggs and almond extract in a measuring cup; with motor running, pour through feed tube and continue processing until light and fluffy.
Add flour mixture to work bowl and process, using on-off pulses, just until combined.
Add coconut and pineapple and process, using on-off pulses, just until combined.
Pour into a lightly greased and flour-dusted 9-inch square baking pan.
Bake in a 350° oven until top springs back when lightly pressed (25 to 30 minutes).
Transfer to a rack; loosen edges with a spatula, then let cool completely.
Cut into 1 by 2 1/4-inch bars.