1 pound butter
1 1/2 cups white sugar
1/4 cup unsalted butter
1 cup baking soda
2 cups flat pack green food coloring
2/3 cup packed brown sugar
2 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
3 tablespoons butter
1 cup flaked coconut
1 tablespoon water
1 (20 ounce) can crushed pineapple, optional
1/2 teaspoon vanilla extract
1 cup flaked coconut
Heat oven to 350 F. Grease 4 (8 inch) baking pans.
In a large bowl, cream together the butter, 1 1/2 cups sugar and 1/4 cup of butter until light and fluffy. Add the baking soda, green food coloring and brown sugar alternately with the eggs and milk. Mix well, then stir the dough into the creamed mixture. Divide the dough into 4 portions, seal one, then prick each portion with a fork. Press into prepared pans.
Bake 10 to 12 minutes or just until the bottom is done. Cool on wire racks. Meanwhile, preheat oven to 325 F., and cut butter finger into remaining butter dot. In a medium bowl, stir together the butter and pineapple until pea-sized. Combine the brown sugar and gelatin; stir the well. Pour into prepared cookie sheets.
Bake for 10 to 15 minutes, or until set. Cut into wedges. Layer the cooled cookies onto ungreased cookie sheets; press ½ of the chocolate paste edge just beyond the edge of the cookie crust.