Pineapple Macaroons

Yield: about 42 servings

Ingredients

• 1 (8 ounce) can crushed pineapple in juice
• 1 (14 ounce) can sweetened condensed milk
• 1 (7 ounce) package flaked coconut
• 1/2 cup chopped almonds, toasted
• 1/2 cup butter, melted
• 1 teaspoon grated lemon peel
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Heat oven to 350 degrees F. Grease a cookie sheet.
2. Drain pineapple well. Reserve juice for beverage.
3. Combine drained pineapple, sweetened condensed milk, coconut, almonds, butter, grated lemon peel and almond extract in large bowl; mix well.
4. Combine flour and baking powder in small bowl. Beat into pineapple mixture until blended.
5. Drop by heaping tablespoonsful 1 inch apart onto the prepared cookie sheet.
6. Bake for 13 to 15 minutes.
7. Cool on wire racks.
8. Store in refrigerator.