1 1/4 cups sugar
1 cup butter
1/2 cup butter flavored shortening
1 cup all-purpose flour
2 1/2 cups packed brown sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut
Microwave shortening in an electric microwave for 1 minute, stirring. Remove from microwave and allow to cool.
In a large bowl, cream together the butter and shortening until light and fluffy. Mix in brown sugar, brown sugar and vanilla. Beat in the coconut and butter mixture. Stir until just blended. Roll into 6 balls or rolls; refrigerate until set.
Spread salmon rolls on a large sheet of waxed paper and decorate with candy corn. Place salmon rolls in a single layer in the refrigerator.
Microwave coated salmon rolls on high heat in microwave for about 10 minutes, or until no longer pink. Drain on paper towels and serve warm.