Windjammers

• 1 cup real butter, at room temperature
• 1-1/2 cups powdered sugar
• 1 whole egg, at room temperature
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 cups sifted flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup flaked unsweetened coconut
• 1 8-ounce can crushed pineapple in syrup
• 8 ounces regular cream cheese, at room temperature
• 1/2 teaspoon rum extract
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground nutmeg

1. Preheat oven to 350 degrees F. Cream butter and powdered sugar; beat in egg, vanilla, and almond extract. Combine flour, salt, baking soda, and cream of tartar; gently stir the flour mixture into the creamed butter/sugar mixture until all flour is incorporated. With lightly floured hands, firmly pat dough evenly onto the bottom of an ungreased 12x15-inch baking sheet with 1-inch sides, all the way to the edges. Bake 10-12 minutes, until set but not overly brown. Set pan on wire rack and allow cookie crust to cool completely.
2. Reduce oven to 325 degrees F. Spread coconut in a thin layer on a separate baking sheet and place in oven for 6-10 minutes to toast lightly. During the toasting, stir the coconut two or three times with a pancake turner, being sure to lift the flakes off the surface of the baking sheet and turn them over to toast evenly. When golden, remove from the oven and immediately transfer to a cool plate; set aside to cool completely.
3. When cookie crust and coconut are completely cooled, drain the pineapple, reserving 2 tablespoons of the syrup. Set pineapple aside.
4. Combine the cream cheese, granulated sugar, rum extract, reserved pineapple syrup, and nutmeg; beat together until smooth. Stir in drained pineapple until well combined.
5. Spread the cream cheese mixture evenly onto the cooled cookie crust, going all the way to the edges. Immediately sprinkle the cooled toasted coconut evenly over the cream cheese mixture, pressing down lightly with palm of hand so the coconut adheres to the cream cheese. Cover cookies lightly, still in pan, with a sheet of waxed paper and place into the refrigerator to chill for one hour. When chilled, cut into 48 bars.
6. Store up to three days, tightly covered, in a plastic container in the refrigerator. If you must make more than one layer of cookies in the storage container, use waxed paper between the layers, to keep the frosting intact.

butter, powdered sugar, egg, vanilla, almond, flour, salt, baking soda, cream of tartar, coconut, pineapple, regular cream cheese, rum, sugar, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/windjammers-1213151 (may not work)