2/3 c. shortening
1 1/4 c. sugar
1 egg
1/2 tsp. salt
1/2 tsp. almond extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. well drained pineapple
1/2 c. coconut

Cream the first 5 ingredients. Sift the flour, baking powder and salt, add to the creamed mixture. Add pineapple, mix well. Drop on ungreased cookie sheets 3 inches apart. Sprinkle with coconut. Bake at 325 degrees for 20 minutes. Cookies are better stored for 24 hours.