1 c. butter
2 tbsp. sugar
2 c. flour
1 (15 oz.) can crushed pineapple
2 tbsp. cornstarch
3/4 c. maraschino cherries
Few drops red food coloring
1/4 tsp. vanilla
4 egg whites
Coconut

Cream butter and sugar; gradually add flour. Press into 9 x 12 inch pan. Bake for 30 minutes at 350 degrees. Combine pineapple, cornstarch, cherries, food coloring and vanilla in saucepan; cook until thick. Spread on baked portion. Cover with a meringue made with egg whites. Top meringue with a sprinkle of additional sugar and coconut. Bake at 350 degrees until nicely browned.