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

Sift together flour, baking powder and salt. Cream shortening, sugar and extracts. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by teaspoon on ungreased cookie sheet 3" apart. Sprinkle with coconut. Bake at 325 degrees for 20 minutes. Cookies are better stored for 24 hours.