Pineapple Macaroons - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple, drained
1 (14 oz.) can Eagle Brand
1 (7 oz.) can flaked coconut
1 (2 1/2 oz.) pkg. whole almonds, toasted
1/2 c. butter, melted
1 tsp. grated lemon peel
1/4 tsp. almond extract
1 c. flour
1 tsp. baking powder

Preparation

Drain pineapple well.
Combine drained pineapple with Eagle Brand, coconut, nuts, butter, lemon peel and almond extract. Combine flour and baking powder.
Beat into pineapple mixture until blended.
Spoon by heaping tablespoonfuls 1-inch apart onto greased baking sheets.
Bake at 350\u00b0 for 13 to 15 minutes.
Remove to wire rack to cool.
Store in refrigerator.
Makes 3 1/2 dozen cookies.