1/2 c. sugar
1/4 c. brown sugar
3 tbsp. corn starch
1 can (1 lb. 14 oz.) crushed pineapple
1 can (3 1/2 oz.) coconut
2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1/2 c. shortening
1/3 c. sugar
1 tsp. vanilla
1 egg, slightly beaten
1/2 c. sour cream

Combine the 1/2 cup sugar, brown sugar and corn starch. Mix in undrained pineapple. Cook and stir until mixture is thick and boiling. Cool. Stir in coconut. Set aside. Sift flour, soda and salt. Cut in shortening. Combine remaining ingredients and add shortening.

Combine remaining ingredients and add to flour mixture. Beat well. Chill 1 hour. Press 2/3 of dough on bottom sides of 9 x 9 x 2 inch baking dish. Top with pineapple filling. Roll out rest of dough and cut in desired shapes. Arrange over filling. Bake at 350 degrees for approximately 30 minutes.