Step 1

Preheat your oven to 350 °F. Line an ungreased 8x8 baking pan with parchment paper, leaving an overhang for easy removal.

Step 2

Combine the flour, granulated sugar, butter, and pecans until well combined and crumbly. Remove ⅓ of the mixture and set into refrigerator to chill while you prepare the filling.

Step 3

Press the remaining shortbread mixture into your prepared pan. Set aside.

Step 4

Beat the cream cheese until smooth, then add in the granulated sugar, egg and vanilla. Stir in the drained pineapple. Spread over the shortbread crust.

Step 5

Crumble reserved shortbread mixture over cheesecake layer. Cover the pan with aluminum foil.

Step 6

Bake, covered, for 25 minutes. Remove the foil and bake another 20-25 minutes or until the crumb topping is golden brown. Allow to cool completely before adding icing.

Step 7

To brown the butter, slice the butter and melt it in a light-colored sauté pan over medium high heat. Once it starts to foam up, whisk it constantly and watch for brown solids at the bottom of the pan. It should just take a few minutes.

Step 8

Once the milk solids are a deep golden brown and you smell a nutty aroma, remove from heat immediately and pour the browned butter into a medium heat-proof bowl, scraping the brown bits in as well. Allow to cool.

Step 9

In a bowl, whisk together browned butter, powdered sugar, milk, and coconut extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled pineapple bars, allow to set, then cut into squares.