2 c. sifted all purpose flour
2 tsp. clabber girl baking powder
1/2 tsp. salt
2/3 c. shortening
1 1/2 c. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 egg
3/4 c. well drained crushed pineapple
1/2 c. finely chopped shredded coconut

Sift together flour, baking powder, and salt. In separate bowl, cram shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by teaspoon onto ungreased cookie sheet 3 inches apart. Sprinkle with coconut. Bake in a 325 degree (slow) oven about 20 minutes. Cookies are better standing for 24 hours.