3 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. firmly packed light brown sugar
1/2 c. white sugar
2/3 c. shortening
2 eggs
1 tsp. vanilla
1/4 tsp. lemon extract
2/3 c. drained crushed pineapple
1 c. chopped walnuts
1 1/2 c. toasted coconut

In large mixer bowl, combine all ingredients except pineapple, walnuts, coconut and frosting. Blend well at low speed. Stir in pineapple and walnuts and mix thoroughly. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool. Frost with lemon frosting (Betty Crocker), dip tops of cookies into toasted coconut.

To toast coconut, spread out on cookie sheet, place in oven, stir until golden brown, do not burn. Makes 48 or more.