8 ounce can crushed pineapple in juice
14 ounce can sweetened condensed milk
7 ounce package flaked coconut
1/2 cup margarine, melted
1/2 cup chopped almonds, toasted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1 cup all purpose flour
1 teaspoon baking powder

Preparation Instructions:

Preheat oven to 350 degrees. Drain pineapple well, pressing out excess juice with back of spoon. In large bowl, combine drained pineapple, milk, coconut margarine, nuts, lemon peel and almond extract. In small bowl, combine flour and baking powder. Beat into pineapple mixture until well blended. Drop heaping tablespoonfuls of dough 1 inch apart onto greased cookie sheets.