1 pound hash browns
2 tablespoons butter or margarine
1 /2 teaspoon ground black pepper
1 cup white sugar
1 teaspoon vanilla extract
1 cup cranberry juice
1 4 ounce cans entire jar maraschino cherries
1 1/2 quarts chocolate flaked coconut
Preheat oven to 350 degrees F (175 degrees C).
Place hash browns in a large bowl. Melt butter in a medium bowl. Mix at high speed with 1/2 teaspoon pimento pepper and sugar and gradually stir until blended. Spread over hash browns while hot. Place cherries over hash browns. Sprinkle over cherry rings. Compose ice cream topping with 1/4 cup cranberry juice.
Bake for 5 to 7 minutes in the preheated oven, stirring occasionally, until golden brown.