2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
1 1/4 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 flour, baking powder and salt together. Cream shortening, sugar and extracts; beat in egg until mixture is fluffy. Blend in pineapple, coconut and sifted dry ingredients. Drop by teaspoonfuls onto ungreased cookie sheet, spacing 3 inches apart. Bake in 325 degree oven for about 20 minutes. Let stand 24 hours before serving.