Preparation:
* Use all coconut, all chopped nuts or a mixture of both.
1. Drain pineapple well; reserve juice.
2. Sift 2 cups flour with baking powder and salt in a large mixing bowl. Add rolled oats, then cut in 2/3 cup margarine until mixture is the size of small peas.
3. Combine egg with 1/4 cup pineapple syrup. Sprinkle over flour mixture while tossing and stirring with fork. Add liquid to only the driest parts, pushing lumps to side, until dough is moist enough to hold together.
4. Divide dough in half. Form squares and roll out one portion on floured surface to a 12-inch square. Spread with softened margarine. Cut into 4 squares; then cut each square diagonally to make 8 triangles total. Repeat with remaining dough for a total of 16 triangles.
5. Combine brown sugar with 2 tablespoons flour and nutmeg. Roll pineapple spears in this mixture then place along wide end of triangle. Roll to the pointed end, tucking in sides. Place on greased cookie sheets and insert a wooden popsicle stick into each one. Bake in preheated 375-degree oven for 15-20 minutes until light golden brown. Cool, then spread with caramel sauce; roll in chopped nuts or coconuts.
CARAMEL SAUCE: In top of double boiler, combine caramels and evaporated milk. Heat until caramels melt, stirring occasionally. Remove from heat and add 1/4 cup margarine and 1 cup sifted powdered sugar. Beat with wire whisk until smooth. |
