½ cup butter or margarine, softened
½ cup sugar
½ cup firmly packed brown sugar
1 8¼-ounce can crushed pineapple, well drained
¼ cup chopped maraschino cherries
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups self-rising flour
½ cup flaked coconut

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add pineapple, cherries, egg, and vanilla, beating until well blended.  Add flour and coconut, blending thoroughly.  Drop by teaspoonfuls, 2-inches apart, on prepared cookie sheets.

Bake for 8 minutes or until firm.  Remove from cookie sheets; cool on a wire rack.

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