2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
1 1/4 c. sugar
1 egg
1/2 tsp. vanilla
3/4 c. well drained crushed pineapple
1/2 c. finely shredded coconut (optional)

Sift together flour, baking powder and salt. Cream shortening, sugar and extract thoroughly. Beat in egg until mixture is fluffy, blend in pineapple and dry ingredients. Drop by teaspoonfuls on ungreased cookie sheet 3 inches apart. Bake at 325 degrees (slow oven) about 20 minutes. Cookies are better stored 24 hours.