1 (16 oz.) can peaches
1 (16 oz.) can apricots
1 (16 oz.) can pears
1 (16 oz.) can pineapple chunks
16 coconut macaroon cookies
1/2 c. cooking sherry
1/3 c. brown sugar
1/2 stick butter

Drain fruits well. Break up cookies. In greased baking dish, alternate fruit and cookies, ending with the cookies on top. Heat the sherry, sugar and butter to a boil. Cool. Pour over fruit mixture. Cover and bake at 350 degrees for 20 minutes. Remove cover and bake another 10 minutes.