Hawaiian Magic Cookie Bars are tropical dessert treats that are great anytime of year! These Pineapple Coconut Magic Cookie Bars with Macadamia Nuts are fun and easy to make too!
Pineapple Coconut Magic Cookie Bars
Variations on Magic Cookie Bar are so fun to make. This Tropical Pineapple Coconut Magic Cookie Bars recipe includes the Hawaiian inspired ingredients of pineapple and Macadamia nuts in addition to the coconut commonly used in this type of bar cookie.
The light bright color of these bars and tropical flavors are a great fit for serving in summer. The tropical bars are also a fantastic choice for Christmas cookie swaps and holiday cookie trays.
Want to mix it up a bit? Make a batch of my Easter Magic Bars or Peanut Butter Magic Cookie Bars too.
How to Make Pineapple Coconut Magic Bars
Lets walk through the process of making the bars with pictures. If visual cues are not your thing, skip down to the printable recipe card at the bottom.
Ingredients Needed
In addition to an 8 x 8 baking pan, non-stick cooking spray and/or parchment or foil to line the pan, you will need these ingredients.
- golden oreos
- unsalted butter – melted
- white chocolate chips
- dried pineapple
- sweetened coconut
- roasted macadamia nuts
- sweetened condensed milk
Preparation
Preheat oven to 325 degrees F. Prepare an 8-inch square baking pan by coating with non-stick cooking spray and a dusting of flour. You can also line the pan with foil or parchment paper, spray the paper with non-stick spray, this will allow for easy removal.
Dump the golden oreos into a food processor and pour in the melted butter. Pulse until you have fine crumbs.
Pour the crumbs into the bottom of the prepared baking pan and press to form the crust.
Bake for 10 minutes, then remove from oven and set aside to cool.
Reset the oven temperature to 350 degrees F.
While the crust is baking and cooling, chop the dried pineapple into small pieces and blend the macadamia nuts into small bits using the food processor.
Start to layer the remaining ingredients onto the cooked crust. Start with the chopped Macadamia nuts and 1 cup of the white chocolate chips on the bottom.
Next sprinkle with most of the shredded flake coconut and all the chopped pineapple.
Pour the sweetened condensed milk evenly over the top.
Decorate the top with the remaining chocolate chips and a little coconut.
If you didn't raise the oven temperature up to 350 degrees earlier, do it now.
Bake the tropical magic cookie bars for 30 minutes, just until the sides are starting to turn golden brown.
Cool completely, then cover with foil and chill for a few hours.
When ready to cut into bars, allow them to sit at room temperature for 10-15 minutes and then make three slice in each direction to create a grid of 16 bars.
Serve and enjoy!
Cookie Bar Recipes
Here are some more cookie bar recipes you may enjoy.
- Pineapple Cheesecake Blondie Bars
- Raspberry Coconut Bars
- Chocolate Chip Cookie Cheesecake Bars
- Coconut Bars Recipe
- Light Pumpkin Cheesecake Bars
Hawaiian Magic Cookie Bars
Equipment
- 8 x 8 baking pan
- parchment to line pan and/or cooking spray
Ingredients
- 24 golden oreos
- 4 tbsp. unsalted butter – melted
- 1 ½ cups white chocolate chips
- 6 oz. package dried pineapple
- 1 cup sweetened coconut
- 4 oz. dry roasted macadamia nuts
- 14 oz. sweetened condensed milk
Instructions
- Preheat oven to 325 degrees. Prepare an 8-inch baking pan by spraying with non-stick spray w/ flour. You can even line the pan with foil or parchment paper, spray the paper with non-stick spray, this will allow for easy removal.
- Add the oreos and melted butter to a food processor and blend until crumbs are fine. Pour the crumbs into the bottom of the prepared pan and press into the bottom. Bake at 325 for 10 minutes.
- While the crust is baking and cooling, chop the dried pineapple into small pieces and blend the macadamia nuts in a food processor until crumbs are formed.
- Start to layer the remaining ingredients onto the cooked crust. Sprinkle 1 cup of the white chocolate chips along the bottom, then sprinkle with the pineapple, coconut and nuts. Pour the sweetened condensed milk evenly over the top. Decorate the top with the remaining chocolate chips and a little coconut.
- Turn the temperature up to 350 degrees. Bake for 30 minutes, just until the sides are starting to turn golden in color. Cool completely, then cover with foil and chill for a few hours. When ready to cut into bars, allow them to sit at room temperature for 10-15 minutes and then slice and enjoy!
Sheryl says
Can I freeze?
Robin Gagnon says
I don't foresee a problem freezing these, since regular magic cookie bars freeze well.
Naomi says
Love them!!!