Roadside Diner

Suzette is looking for a particular pineapple cookie recipe for her holiday baking. Not sure if this is what she had in mind, but I found it recently in the Chicago Tribune, and printed out a copy because they sound so yummy:

Pineapple Coconut Bars

Crust

Vegetable oil spray
1 pkg. (18.25 oz.) yellow or vanilla cake mix, plain or with pudding
1-1/2 cups quick-cooking oats
1 stick butter, melted
1 large egg

Filling

1/2 cup flour
1 can (14 oz.) sweetened condensed milk
1 can (8 oz.) crushed pineapple, lightly drained
1/4 tsp. ground nutmeg

Topping

1 cup each chopped macadamia nuts, sweetened flaked coconut and white chocolate chips

Preheat oven to 350 degrees. Lightly coat a 13" by 9" metal baking pan with vegetable oil spray. For crust, place the cake mix, oats, butter and egg in a large mixing bowl; beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Measure out 1-1/2 cups of this mixture and set aside for the topping. Press the remaining mixture evenly into the bottom of the baking pan.

For the filling, place the flour, condensed milk, pineapple and nutmeg into the same mixing bowl. Beat with an electric mixer on low speed until the flour is just combined, 1 minute. Pour the filling over the crust in the pan.

Add the three topping ingredients to the retained crust mixture; stir until just combined. Scatter the topping over the filling. Bake until the edges have set and the center is golden brown, 35-40 minutes.

Transfer the pan to a wire rack and let cool 30 minutes before cutting. (Store the bars, covered withe plastic wrap or aluminum foil, at room temperature for up to five days or freeze for up to 3 months. If frozen, let the bars thaw overnight on the counter before serving.)

Hope this helps, Suzette!