8 oz. candied pineapple
1 can eaglebrand milk
1 1/2 c. chocolate chips
1 c. coconut
1 1/2 c. macadamia nuts, coarsely chopped
18 oz. pkg refrigerated sugar cookie dough
Preheat oven to 350. Spray 15x10" baking pan. Press cookie dough in bottom of pan. Top with eaglebrand milk and spread evenly. Place candied pineapple, chocolate chips, coconut and nuts on top. Press firmly into cookie dough. Bake 18-25 minutes until lightly brown. Cool in pan. Cut into bars. Makes 48 bars.
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