1/2 cup butter
1 1/2 cups granulated sugar
4 eggs
1 1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1 can crushed pineapple, drained
1/2 cup chopped Macadamia nuts
1/2 cup flaked coconut

In large mixing bowl, cream butter until light. Gradually blend in sugar. Add eggs; mix well and blend in flour, salt and baking soda. Stir in drained pineapple, nuts and coconut. Spread in a greased 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 25 or 30 minutes. Cool.

Cut into bars with sharp knife. If desired, roll bars in confectioners' sugar or serve squares with whipped cream or ice cream. You can also frost with a pineapple frosting.