1/4 c. butter
1 1/2 c. flaked coconut
1 c. flour
1 c. light brown sugar, packed
1/2 tsp. salt

Cream butter and sugar. Add coconut, flour and salt; mix well with fork until crumbly. Press half into greased 9 x 9 inch baking pan. Spread pineapple filling evenly over crumb mix. Cover with remaining crumb mixture and gently press down. Bake at 350 degrees for 30-35 minutes. (4 dozen.)

PINEAPPLE FILLING:

1 (8 oz.) can crushed pineapple, undrained
3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 tbsp. butter
1 tbsp. lemon juice

Combine pineapple, sugar, cornstarch and salt in saucepan, stirring constantly about 5 minutes (until thick). Remove from heat and stir in butter and lemon juice. Allow to cool slightly.