INGREDIENTS

INSTRUCTIONS

* Use all coconut, all chopped nuts or a mixture of both.
1. 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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