A magical cake that will make your mornings extra sweet. This Coconut Almond Ricotta cake has a crunchy coconut and almond top and sweet coconut milk glaze.
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Chewy White Chocolate Pineapple Coconut Cookie bars topped with crunchy coconut, sliced almonds, and drizzled with melted white chocolate.
I’m still on a pineapple high. From these amazing cupcakes I posted about a couple of days ago. I’m still longing for them as I type. When I sought out to make the Pineapple Dole Whip Cupcakes, I bought A LOT of crushed pineapple. I pretty much cleaned the super market out. I was worried I wouldn’t have enough in case I botched the first round. Oh, but I didn’t. They turned out perfectly delicious. So here I am with leftover cans of crushed pineapple itching to be put into another yummy dessert. I was thinking blondies, (which I still might make with pineapple for another post) but I wanted something chewy and dense. I was also thinking coconut. Coconut needs to be with pineapple. They complete each other. The almonds just weaseled their way in.
The combination was a winner.
They were so delicious I ended up eating some for breakfast. I don’t know if it was the crunchy almonds or coconut, but it tasted perfect with my morning coffee and thus my guilt was gone. The sweet and tart pineapple is baked right into the cookie bar base so you get these bursts of pineapple flavor with each bite. I sprinkled the almonds and coconut on top right before baking. The finished result was a crunchy, golden, buttery top layer.
If you want death by pineapple: