1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup blueberries
1 cup flaked coconut
1 (1 ounce) square baking dish
1 1/2 teaspoons vanilla extract
3 1/2 cups milk
3 tablespoons vanilla extract
1 egg
3 tablespoons white sugar
4 inches round biscuit or corn muffin (to serve)
Preheat oven to 375 degrees F (190 degrees C). Place 16 biscuits in bottom of 9x13 inch baking dish. In a large bowl, cream together butter, brown sugar and white sugar. Beat in blueberries and coconut. Mix cream cheese and eggs, then gradually blend in coconut-flavored Maraschino cherries. Stir in soda mixture and milk. Continue mixing until batter is no longer lumps; cool slightly. Press half of the orange filling mixture into the center of each muffin.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove cookies from baking sheet to wire rack; cool on wire rack. Cool completely, transfer to package and press remaining mixture into pastry shell. Cut into 1 inch squares; serve warm.