These Pina Colada Bars bring all the tropical paradise vibes right to your kitchen! Chewy coconut sugar cookie bars topped with creamy pineapple frosting and toasted coconut make them beautiful and delicious. And the best part? Everything is made in one pan!
If you love easy desserts, check out these funfetti cookie bars or these lemon cookie bars.
These pina colada sugar cookie bars were first published in April 2018. The post was updated and republished in May 2026.
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One of my favorite things about sugar cookie bars is how easy they are to customize. Who needs cookie cutters when you can press the dough into a pan and be done in 10 minutes? I'm all about working smarter in the kitchen, not harder.
Over the years, I have made many different versions of these bars. From salted caramel cookie bars to sugar cookie s'mores bars and everything in between, they are always one of the first things to disappear at any gathering. Pretty much any flavor combo you love can be worked into the dough or frosting.
Pineapple and coconut are two of my favorite summer flavors. So when I needed an easy dessert for a teacher appreciation luncheon, the pina colada pina bars were the obvious answer. My pan came home completely empty, so I think everyone else loves this combo too!
Why You'll Love These Pina Colada Cookie Bars
- Tropical flavors in every bite. Coconut baked into the dough and a creamy pineapple frosting make these dessert bars taste like a tropical getaway!
- Baked and frosted in one pan. The dough gets baked and frosted right in the same pan. Easy cleanup!
- That creamy pineapple frosting! The creamy topping is loaded with crushed pineapple and coconut. It's honestly the best part of the whole bar!
- Fun toppings. Toasted coconut, maraschino cherries, and dried pineapple add a pretty and festive flair.
- Great for any summer occasion. These bars are always a hit at parties, picnics, potlucks, or just a random weeknight at home.
Ingredients Needed
These tropical cookie bars come together with basic ingredients and a few tropical extras. Scroll down to the printable recipe card for the exact amounts and detailed instructions.
- Unsalted Butter: Softened butter gives the cookie bars a rich and tender texture. Set it out at least 30 minutes before you start, so it can soften properly.
- Sugar: Using granulated and brown sugar adds sweetness, moisture, and chewiness.
- Large Egg: Binds the ingredients together and adds richness to the dough.
- Coconut Extract: Adds the extra coconut flavor.
- Rum Extract: Adds the classic pina colada flavor without any actual alcohol.
- All Purpose Flour: Gives baked goods their structure. Spoon and level or use a kitchen scale for best results.
- Baking Powder: Gives the bars just enough lift as the dough bakes.
- Sweetened Shredded Coconut: Adds more coconut flavor and a little chew in every bite.
- Pineapple Frosting: Mixing softened butter, drained crushed pineapple, powdered sugar, and shredded coconut creates a creamy tropical icing.
- Toppings: I love adding toasted coconut, cherries, and dried pineapple pieces to each individual bar for a pretty presentation.
Fun Recipe Variations
- Skip the rum extract. Leave it out and add extra coconut or vanilla extract instead.
- Add white chocolate chips. Stir ½ cup white chocolate chips into the dough before baking for extra sweetness.
- Try a mango frosting. Swap the crushed pineapple for crushed mango for a delicious flavor that is equally as delicious.
- Add a citrus kick. Stir in some lime or lemon zest for a bright twist that takes the frosting to a new level.
How To Make Pina Colada Bars
This pina colada bar recipe comes together so quickly. Just a few simple steps stand between you and the most delicious tropical dessert. Here is how to make them.
- Make the cookie dough. Beat the butter and sugar in a large bowl until creamy. Add the egg and extracts and mix again. Slowly add the dry ingredients and shredded coconut until a soft dough forms.
- Press and bake. Press the dough evenly into a greased baking pan and bake. The bars should look just set in the center. Remove and cool completely.
- Make the pineapple frosting. Beat the butter, salt, and very well-drained pineapple until creamy. Slowly add the powdered sugar and a little pineapple juice until smooth. Once everything is combined, beat it on high for 1-2 minutes to make it extra light and fluffy.
- Frost and decorate. Spread the sweet pineapple frosting evenly on the cooled bars. Sprinkle with shredded and toasted coconut. Cut into squares and add a maraschino cherry and dried pineapple chunk to each one.
How To Toast Coconut
Toasted coconut adds a gorgeous golden color, a little extra crunch, and makes your kitchen smell absolutely amazing. Check out this full guide on how to toast coconut for all the details and tips.
BruCrew Tips
- Prep the pan. Coat the pan well with baking spray or line it with parchment paper, so the bars come out easily.
- Do not overbake! This is the most important tip. Pull the pan out when the center looks set. Too much oven time will make the cookie bars dry and crumbly.
- Let the bars cool completely. Adding the frosting to warm bars will cause it to melt and soak right into the top. Patience is key here!
- Drain the pineapple extra well. Too much liquid in the frosting will make it runny and hard to spread. I recommend pressing the drained pineapple with paper towels to remove as much moisture as possible.
- Add the toppings right before serving. Maraschino cherries release moisture over time, turning the frosting pink and wet.
Storing and Freezing
On the Counter: Store the cookie bars in a tightly sealed container at room temperature for 1-2 days.
In the Refrigerator: For longer storage, place the airtight container in the fridge for 5-6 days. Let them come to room temperature before serving for the best texture.
In the Freezer: Wrap the unfrosted slab of bars tightly in plastic wrap and freeze for 1-2 months. Thaw before frosting. Please do not freeze the frosted bars, as the pineapple frosting does not hold up well after thawing.
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Recipe
Pina Colada Bars
Ingredients
For the Bars
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 2 ½ cups all purpose flour (300g)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 cup sweetened shredded coconut
For the Frosting
- ½ cup unsalted butter, softened
- ¼ teaspoon table salt
- 1 - 8 ounce can crushed pineapple, drained very well (save juice)
- 4 ½ cups powdered sugar
- 1 tablespoon pineapple juice
- 1 ½ cups sweetened shredded coconut
- ½ cup toasted coconut
- 24 cherries with stems, patted dry
- 24 pieces dried pineapple
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch glass pan with nonstick spray.
- Beat the butter and sugars until creamy. Add the egg and extracts and beat again.
- Stir together the flour, baking powder, salt, and shredded coconut. Slowly add it to the sugar mixture and beat until a soft dough forms
- Press the cookie dough into the bottom of the prepared pan. Bake for 14 minutes. Remove and let cool completely.
- Beat the butter, salt, and well-drained pineapple until creamy. Add the sugar and pineapple juice slowly and beat until creamy again. Stir in the shredded coconut, then spread it on top of the cooled bars.
- Sprinkle the toasted coconut on top. Cut the cookies into 24 bars, and top each with a cherry and a piece of pineapple right before serving.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 559Total Fat: 18gSaturated Fat: 14gUnsaturated Fat: 4gCholesterol: 30mgSodium: 192mgCarbohydrates: 96gFiber: 4gSugar: 71gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Kimberly says
Wow!!! Now I need to make that immediately!
sara says
Hi Jocelyn, the pictures are sooo tempting. I already dreamt of eating those cherries on the top...wink..wink...
Loved it honey. I am all set to prepare the cookie bar now. Wish me luck.
shawnna says
hey girl- these bars look oh so yummy!