|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Solid vegetable shortening||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
1. Preheat oven to 350°F. In a large bowl, beat brown sugar and shortening with an electric mixer on medium speed until light and flurry. Beat in egg, vanilla, and drained pineapple until well blended.
2. Add cake flour mixed with baking powder, baking soda, and salt and beat until blended. Stir in coconut.
3. Drop by teaspoonfuls onto greased cookie sheets. Bake 12 to 15 minutes. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.
4. In a small bowl, stir together powdered sugar and pineapple juice until blended and smooth. Spread glaze over cooled cookies. Let cool before serving.