Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a small bowl, mix sugar and flour. stir in coconut. in a larger bowl, beat eggs lightly. mix in pineapple, and then coconut mixture. add melted butter, and mix well. pour filling into deep dish pie crust. bake at 350 degrees f (175 degrees c) for 45 to 60 minutes.

Target recipe: in a bowl, combine 2 cups coconut, and butter. press into the bottom and up the sides of a greased 9-inch pie pan. bake at 325f for 8-10 minutes or until golden brown. cool on wire rack. toast the remaining coconut. set aside. drain pineapple, reserving 1/2 of the juice (discard remaining juice or refrigerate for another use). in a saucepan, combine marshmallows and reserved juice. cook and stir over medium heat until marshmallows are melted. remove from heat. add pineapple, extract and salt; mix well. refrigerate for 2 hours. fold in whipped cream; spoon into prepared crust. sprinkle with toasted coconut. refrigerate for 2 hours or until set. refrigerate leftovers.