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

Sift together flour, baking powder and salt. Cream shortening, sugar and almond extract thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients.

Drop by teaspoonfuls on ungreased cookie sheet. Sprinkle with coconut. Bake in 325 oven for 20 minutes. Cookies are better stored for 24 hours. Yields 4 1/2 dozen.