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1.Preheat oven to 325 degrees. In a small bowl, sift flour, baking powder and salt; set aside. In a large bowl, cream shortening, sugar and both extracts thoroughly. Beat in egg until mixture is fluffy. Stir in pineapple and coconut; add flour mixture slowly. Mix well. Drop by teaspoonfuls 3 inches apart onto ungreased cookie sheet. Bake for about 20 minutes.
2.Cookies are even better after sitting for 24 hours loosely covered.
- - - - - - - - - - - - - - -NOTES - Aug 2010 recipe on CC Calendar.
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