Source: The Cooking Club Newsletter

8 ounces crushed pineapple, in juice

1 can sweetened condensed milk

7 ounces flaked coconut

1/2 cup chopped almonds, toasted

1/2 cup margarine, melted

1 grated peel of lemon

1/4 teaspoon almond extract

1 cup all-purpose flour

1 teaspoon baking powder

Drain pineapple well. Reserve juice for beverage. Combine drained pineapple, sweetened condensed milk, coconut, almonds, margarine, 1-teaspoon lemon peel

and almond extract in large bowl; mix well. Combine flour and baking powder in small bowl. Beat into pineapple mixture until blended. Drop by heaping tablespoonfuls,

1 inch apart, onto greased cookie sheets. Bake in 350 degree f. Oven 13-15 minutes. Cool on wire racks. Store in refrigerator.