The private Caribbean island of Eustatia Island, located in the British Virgin Islands, is 30-acres of oversized coconut palm trees, expansive stretches of sugary beach shorelines, and home to a variety of tropical succulents. This solar-powered island has hilltop villas and beach homes for true barefoot luxury and ultimate privacy. Eustatia Island is available for island buy-out and is where you go to not be seen.
Take a bite out of the Caribbean with Eustatia Island's Pina Colada Bar Cookies
Ingredients:
For the Bars:
½ cup butter, softened
½ cup brown sugar
½ cup sugar
1 egg
1 teaspoon coconut extract
1 teaspoon rum extract
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sweetened shredded coconut
For the Frosting:
½ cup butter, softened
¼ teaspoon salt
1 (8-ounce) can crushed pineapple, drained very well. Save juice.
4 ½ cups powdered sugar
1 ½ cups sweetened shredded coconut
1 Tablespoon pineapple juice
½ cup toasted coconut
24 cherries with stems, patted dry
24 pieces dried pineapple
Method:
For the Bars:
Preheat oven to 375F.
Spray a 9x13 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 coconut. Slowly add to the sugar mixture and beat until mixed in.
Press the cookie dough in the bottom of the prepared pan.
Bake for 14 minutes.
Remove and cool completely.
Frosting:
Beat the butter, salt, and pineapple until creamy.
Add sugar and pineapple juice slowly. Beat until creamy again.
Spread on top of the cooled bars.
Spread the shredded coconut on top of the frosting.
Sprinkle the toasted coconut on top.
Cut cookies into 24 bars and top each one with a cherry and pineapple piece.
Smile and take a BIG bite. Happy Holidays!