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.
Beat butter and sugar together in a stand mixer on high for 90 seconds. Add eggs, vanilla and coconut extract. Beat again on medium until fully incorporated.
Add remaining ingredients and beat on medium until incorporated.
Press dough evenly into a 9"x14" pan with hands (easier than a spoon).
Bake in preheated oven 25-28 minutes or until cookies are brown at edges and fully set.
Do not overbake or cookies will not remain chewy and moist.
When cookies are cooking, start preparing the frosting.
In a stand mixer beat all ingredients except pineapple on high until the frosting is fully combined and thickly and fluffy.
Stir in pineapple chunks until you have the amount you desire. I use around 1/2 cup.
Spread frosting on cookies. It is a looser frosting. Cut bars and serve. Refrigerate leftovers.
Notes
I have not been making this with Rum but if you want you can add a splash of rum or coconut rum to the frosting for a grown up kick. I would try 1-2 Tbsp. to start and in that case omit the vanilla.