Preheat the oven to 190C/375F/Gas mark 5
Cream the butter, sugar and sour cream in a small bowl until light and fluffy. Stir in the fruit mix and sifted flours. Roll 1 level tablespoon of mixture into a ball, place on a greased baking tray. Repeat with the remaining mixture, allowing about 5cm between the Cookies. Bake the Cookies for about 12 minutes or until lightly browned. Cool on trays. Spread the cold Cookies with the icing, stand on wire rack until set. Makes about 25.
For the icing: Sift the icing sugar into heatproof bowl, stir in the creamed coconut and enough milk to make a firm paste. Stir over hot water until spreadable; stir in the pineapple.
