Ingredients
3/4
cup flaked coconut
1
medium pineapple (about 3 lb), rind removed, cubed (3 cups)
2
medium firm bananas, cut into 1/2-inch slices (1 1/2 cups)
1/3
cup packed brown sugar
4 1/2
teaspoons Gold Medal™ all-purpose flour
1
pouch (14 oz) Betty Crocker™ White Chip Macadamia Nut Cookie Mix
1/2
cup butter, melted
Preparation
Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together pineapple, bananas, brown sugar and 1/4 cup of the toasted coconut. Spoon into baking dish.
In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.
