Yield: 42 servings
|1 can||DOLE Crushed Pineapple in juice (8 oz)|
|1 can||Sweetened condensed milk|
|1 pack||Flaked coconut (7 oz)|
|½ cup||DOLE Chopped Almonds, toasted|
|½ cup||Margarine, melted|
|1 \N||Grated peel from DOLE Lemon|
|¼ 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" apart, onto greased cookie sheets.
Bake in 350'F. oven 13-15 minutes. Cool on wire racks. Store in refrigerator.
Makes 3½ dozen cookies.