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

Cream shortening and sugar; add egg and flavorings; beat until frothy. Blend in remaining ingredients, except coconut. Drop by teaspoon 3 inches apart on ungreased baking sheet. Sprinkle each cookie with coconut. Bake in 325 degree oven for 20 minutes.