3/4 c. sugar
1 c. canned crushed pineapple
3 tbsp. cornstarch
1/2 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter
1 c. brown sugar
1/4 c. butter
1 c. sifted all-purpose flour
1/2 tsp. salt
1 1/2 c. coconut

Mix together the sugar, pineapple, cornstarch and 1/4 teaspoon salt. Bring mixture to a boil. Cook until thickened and clear, about 5 minutes, stirring constantly. Remove from heat and blend in lemon juice and 1 tablespoon butter. Cool slightly.

Meanwhile, cream the brown sugar and 1/4 cup butter together until fluffy. Add flour, 1/2 teaspoon salt and coconut. Mix until crumbly. Press half of the crumb mixture firmly into a greased, floured 9-inch pan. Spread evenly with pineapple filling. Cover with remaining crumbs and press top layer down firmly.

Bake in a moderate oven (350 degrees) for 35 minutes or until golden brown. Turn out on a wire rack to cool. Cut into bars. Makes 24 bars.