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  • Writer's pictureBarth Bakery

Piña Colada Macadamia Cookie Bars

Updated: Oct 2, 2021

These easy-to-make bars are a summer drink favorite in cookie form! The tropical combination of pineapple, coconut, and macadamia nuts will have you dreaming of summer. With a buttery graham cracker cookie base and maraschino cherries for a burst of color, these soft, chewy, and creamy bars are full of flavors and textures for a fun and sweet treat.

Tropical Pina Colada Macadamia Cookie Bars

Pina Colada Macadamia Cookie Bars with Graham Cracker Cookie Base

Pina Colada Macadamia Cookie Bars with Coconut, Pineapple, and Cherry

Soft and Chewy Pina Colada Macadamia Cookie Bars

Makes 12 bars


Graham Cracker Crust

  • ¾ cup salted butter, melted

  • ½ cup light brown sugar, packed

  • ½ cup granulated sugar

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 1 ¼ cups all-purpose flour

  • 1 cup finely ground graham cracker crumbs (7-8 full sheets)

  • ½ tsp baking soda

  • ½ tsp salt

Piña Colada Topping

  • 14 oz sweetened condensed milk

  • 1 tsp rum extract

  • 1 tsp coconut extract

  • 2 ½ cups sweetened flaked coconut

  • 12 oz white chocolate chips

  • 6 oz dried pineapple, chopped

  • ⅔ cup maraschino cherries, halved

  • 1 cup chopped macadamia nuts


Graham Cracker Crust

  1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray and line the pan with parchment paper.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy. Add in the egg and vanilla and beat until combined.

  3. In a separate large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Gradually add the flour mixture to the butter mixture and beat until incorporated.

  4. Press the cookie dough into the bottom of the prepared pan. Bake for about 12-15 minutes until lightly golden brown.

Piña Colada Topping

  1. In a small bowl, whisk together the sweetened condensed milk, rum extract, and coconut extract until combined.

  2. Sprinkle the coconut even over the crust, followed by the white chocolate chips, pineapple, cherries, and macadamia nuts.

  3. Drizzle the sweetened condensed milk mixture evenly over the top.

  4. Bake for about 25 minutes until the edges are lightly golden brown.

Barth Bakery has a wide variety of summer treats and desserts…some that are light and bright, others that are cool and refreshing, and many that feature fresh seasonal fruit. If you’re looking for an easy treat to pack up and bring to a pool party, barbecue, or picnic, or just on the hunt for the perfect pick-me-up on a hot summer day, this list has something for everyone.

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