Pina Colada Cookie Bars (Easy Recipe)

These Pina Colada Cookie Bars are chewy coconut sugar cookie bars topped with a coconut-pineapple buttercream frosting — basically a piña colada in dessert bar form. They’re easy to make ahead, hold up beautifully in the fridge, and they’re the kind of slightly different treat that disappears fast at Easter, Cinco de Mayo, or any summer get-together.

I originally shared this recipe back in April, 2015 and today I’m updating it with new photos and extra tips!

The Accident That Became Pina Colada Cookie Bars

This recipe started as a mistake. I meant to grab almond extract for a batch of raspberry buttercream cookie bars and grabbed coconut extract instead. The mix-up tasted so good I kept going.  (I mean no need to complain about something that is working!) I added cream of coconut and fresh minced pineapple to the frosting, and Pina Colada Cookie Bars were born. They’ve been a family favorite ever since (my husband Jonathan, our resident coconut lover, has strong opinions about this one).

Ingredients For Pina Colada Cookie Bars

Coconut extract gives the cookie base its flavor.  I have used real and imitation extract for this with equal success!  (Not something I usually say!)

Salted butter is used in both the cookies and frosting. If you only have unsalted on hand, add a pinch of extra salt.

Fresh pineapple, minced fine goes into the frosting. I know canned is more convenient, but it genuinely loses the bright, fresh flavor that makes this frosting taste like a real piña colada.  It worth the extra few minutes to mince fresh.

Cream of coconut (not coconut milk) is what gives the frosting its tropical richness. Look for it in the cocktail mixer aisle of most grocery stores.  It’s the same ingredient used in real piña coladas. The squeeze-bottle version is more shelf-stable and mixes easier than the canned kind.  I always keep it in the cupboard to mix with sparkling water, coke, or into cocktails!  (Of course!!!)

Maraschino cherries are an optional garnish if you want that classic piña colada look on top.

How to Make Pina Colada Cookie Bars

1. Line a 9×13 metal pan with parchment paper, leaving enough overhang to form a sling — this lets you lift the bars out cleanly for cutting later.
2. Stir together melted butter and sugar, then mix in the eggs, vanilla, and coconut extract.  No mixer needed since we are not trying to cream the butter and sugar for lift!
3. Add the remaining dry ingredients and stir until just combined.
4. Press the dough evenly into the pan with your hands — it’s easier than trying to spread it with a spoon.
5. Bake at 350°F for 22–25 minutes, until the edges are golden and the center is set. Don’t overbake, or the bars lose their chewy texture.
6. Let the cookies cool completely before frosting.
7. Beat the frosting ingredients (except the pineapple) until fluffy, then fold in the minced pineapple.
8. Spread the frosting over the cooled bars, chill, and cut into squares.

Recipe Tips for Success

Use the right pan. A 9×13 metal baking pan bakes these more evenly than glass or ceramic, and it’s what makes the parchment sling trick work cleanly. This is the one I use for every bar cookie recipe on the site.

Getting clean cuts. Use a sharp chef’s knife and a wet kitchen towel.  Wipe the blade clean after every single cut. This is the trick to picture-perfect bars instead of smeared frosting.

Frosting texture. This is a fresh fruit buttercream, so it’s naturally on the softer side. It firms up nicely once chilled, which is also when it’s easiest to get clean cuts — another reason this is a great make-ahead dessert.

Storage & Leftovers

Because the frosting is made with fresh pineapple, these bars are best eaten within about three days — like any baked good, they lose a little quality each day after that. Store leftovers covered in the refrigerator, and serve chilled or at room temperature.

FAQ

Can I use canned pineapple instead of fresh? You can, but the frosting won’t have the same bright, fresh flavor. Fresh pineapple, minced small, makes a real difference here.

Can I make these ahead of time? Yes — this is actually a great make-ahead dessert. The frosting firms up as it chills, so making these a day ahead gives you cleaner slices and one less thing to do on the day of your event.

Can I freeze Pina Colada Cookie Bars? I don’t recommend it. The fresh pineapple buttercream doesn’t freeze and thaw well — texture and flavor both suffer. These are best made within a few days of serving.

More Pineapple & Coconut Recipes

• Strawberry Piña Colada
• Easy Homemade Coconut Cake
• Coconut Rum Cake
• Easy Pineapple Cake
• Piña Colada Popsicles

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4.58 from 7 votes

Pina Colada Sugar Cookie Bars

Sweet, coconut flavored sugar cookie bars are topped with amazing Pina Colada buttercream frosting. This simple pineapple/coconut treat is hard to resist for springtime holidays like Easter and summer BBQs. When you need easy and fun and maybe a little unique, this is the recipe.

Course Dessert

Cuisine American

Keyword sugar cookie bars, tropical cookies, easy sugar cookies, pina colada cookies, coconut cookies, buttercream frosting

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 24 bars

Mirlandra Neuneker

Author Mirlandra Neuneker

Cook ModePrevent your screen from going dark

Ingredients

For The Cookies

• 1 ½ cups sugar
• 1 cup salted butter, melted
• 2 large eggs
• 1 Tablespoon coconut extract
• 2 ½ cups flour measured by spoon and level
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For The Frosting

• 1/2 cup salted butter
• 1 1/2 cups powdered sugar
• 1/4 cup cream of coconut
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla
• 1/16 teaspoon salt
• 1/4 cup fresh pineapple, minced subbing canned looses some of the bright fresh flavor
• 24 maraschino cherries optional garnish for bars

Instructions

• Preheat oven to 350 F.
• Line a 9"x13" metal baking pan with parchment - enough to overhang into a parchment sling. (This allows you to cleanly lift the bars out later for cutting.)
• Add melted butter and sugar to a large mixing bowl. Stir together.
• Add the eggs, vanilla and coconut extract. Stir until fully incorporated.
• Add remaining ingredients and stir until combined
• Press dough evenly into pan with hands (easier than a spoon).
• Bake in preheated oven 22-25 minutes or until cookies are brown at edges and fully set.
• Do not overbake or cookies will not remain chewy and moist. Allow the cookies to cool fully before frosting.

To Make the Frosting

• Mince a little bit of fresh pineapple very small (chunks the size of a pea) until you have a 1/4 cup of minced pineapple.
• When the cookies are cool make the frosting.
• In a stand mixer beat all ingredients except pineapple on high until the frosting is fully combined and fluffy.
• Stir the pineapple into the buttercream.
• Spread frosting on cookies. It is a looser frosting and easy to spread. Bars can be served right away or stored in the refrigerator. I prefer to refrigerate mine before cutting to get cleaner cuts.

  Bars are best served chilled but can also be served at room temperature. Refrigerate leftovers.

Helpful Recipe Notes

Frosting Texture:  This is a fresh fruit buttercream.  It is a softer frosting that will be most firm if served chilled.  

Cutting Tip:  To get clean cutting lines on your bars use a sharp chef's knife and a wet kitchen towel.  After each cut wipe the blade of the knife clean.  This is how I get picture perfect cuts!  

Leftovers:  Fresh fruit dosn't last and pineapple in particular won't hold well long term.  Eat these cookies in about three days for best quality.  Like any baked good they get a bit worse every day.  

Your Rating Matters

When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra

Nutrition Estimate

Calories: 238kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 14mg | Potassium: 47mg | Fiber: 1g | Sugar: 24g | Vitamin A: 22IU | Calcium: 18mg | Iron: 1mg

A Note on Nutrition

Nutritional info is an imperfect estimate. Please take it with a grain of salt.