INGREDIENTS

INSTRUCTIONS

Use all coconut, all chopped nuts or a mixture of both.    Drain
pineapple well; reserve juice. 2. Sift 2 cups flour with  baking powder
and salt in a large mixing bowl. Add rolled oats, then  cut in 2/3 cup
margarine until mixture is the size of small peas. 3.  Combine egg with
1/4 cup pineapple syrup. Sprinkle over flour mixture  while tossing and
stirring with fork. Add liquid to only the driest  parts, pushing lumps
to side, until dough is moist enough to hold  together. 4. Divide dough
in half. Form squares and roll out one  portion on floured surface to a
12-inch square. Spread with softened  margarine. Cut into 4 squares;
then cut each square diagonally to  make 8 triangles total. Repeat with
remaining dough for a total of 16  triangles. 5. Combine brown sugar
with 2 tablespoons flour and  nutmeg. Roll pineapple spears in this
mixture then place along wide  end of triangle. Roll to the pointed
end, tucking in sides. Place on  greased cookie sheets and insert a
wooden popsicle stick into each  one. Bake in preheated 375-degree oven
for 15-20 minutes until light  golden brown. Cool, then spread with
caramel sauce; roll in chopped  nuts or coconuts.  CARAMEL SAUCE: In
top of double boiler, combine caramels and  evaporated milk. Heat until
caramels melt, stirring occasionally.  Remove from heat and add 1/4 cup
margarine and 1 cup sifted powdered  sugar. Beat with wire whisk until
smooth.  Recipe By     : Jo Anne Merrill  From:
Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59  Est
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 345
Calories From Fat: 151
Total Fat: 17.1g
Cholesterol: 16.6mg
Sodium: 284.5mg
Potassium: 154.7mg
Carbohydrates: 45.8g
Fiber: 1.4g
Sugar: 31.4g
Protein: 3.6g