Frosted Pineapple Cookies

1 (8 ounce) can crushed pineapple
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups confectioners' sugar
2 Tablespoons softened butter

1.Drain pineapple, set aside 3 tablespoons juice for the frosting. Set pineapple aside.In a mixing bowl, cream shortening and sugar. Add egg; mix well. Add pineapple and vanilla; mix well. Combine flour, baking soda, baking soda and salt; stir into the creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets and press slightly down with a fork. Bake at 325 degrees F for 17-20 minutes or until golden. Immediately remove from baking sheets to cool on wire racks.

2.For frosting, in a small bowl, combine confectioners' sugar and butter with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

For added pleasure top with toasted coconut.