Ingredients

• 1 eight ounce can crushed pineapple
• 1 fourteen ounce can sweetened condensed milk
• 1 seven ounce bag coconut
• 1 two and ½ ounce package whole almonds toasted and chopped
• ½ cup butter, melted
• 1 teaspoon grated lemon peel
• ¼ teaspoon almond extract
• 2 cups flour
• 1 teaspoon backing powder

Instructions

1. Drain pineapple and discard juice. Combine drained pineapple with milk, coconut, nuts, butter, lemon peel and extract.
2. Mix in baking powder and flour.
3. Spoon by tablespoons, 1 inch apart on greased sheet.
4. Bake at 350° for 13 to 15 minutes or until lightly brown.
5. Remove to rack to cook and store in the fridge.