2 cups confectioners' sugar
4 flaked coconut
1/3 cup sunflower seeds
2 (28 ounce) cans crushed pineapple, with juice, desired
2 cups miniature marshmallows (optional)
12 ice cream sticks, finely ground
1 tablespoon lemon peel
1 teaspoon vanilla extract
Combine confectioners' sugar and coconut in a small bowl. Mix in sunflower seeds and crushed pineapple. Heat in the microwave oven (or in the microwave oven, with liquid heat, until soft and spreadable). If necessary, adjust consistency with lemon peel and 1 teaspoon vanilla. Cut into squares or candies (1 cup to fit a six-pocket square).
Let cool fifteen minutes before serving. Chill entirely in refrigerator.