1 cup boiled pineapple, juice reserved
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
2 cups rolled oats
1 cup flaked coconut
1 cup flaked coconut
1/2 cup chopped walnuts
1/4 cup lemon juice
1/4 cup red wine vinegar
1 teaspoon vanilla extract
Preheat oven to 250 degrees F (120 degrees C).
Place pineapple into a large bowl. Stir in sugar, egg, vanilla extract, flour, baking powder and coconut. Mix until well blended. Spoon mixture into a 9x13 inch pan.
Bake in preheated oven for 1 hour, or on the small side for 24 hours. Let cool completely before removing pineapple.
While the pineapple is baking, combine coconut, oats and coconut. Stir until dough is sticky and smooth. Cover slightly and roll into balls. Arrange pineapple on a sheet and refrigerate overnight until pliable but not completely stiff.
Remove the pineapple from the baking sheet and turn to the other side. Divide the pineapple dough into 29 pieces and roll into balls. Roll each ball into an 8 inch square. Place the squares on to unwrapped tables. Spread pineapple with lemon juice, wine vinegar and vanilla extract.
Bake in preheated oven for 15 to 20 minutes, or until bubbly.