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Pineapple Macaroons




  1. Heat oven to 350 degrees F.
  2. Drain pineapple well. Reserve juice for beverage.
  3. Combine drained pineapple, sweetened condensed milk, coconut, almonds, butter or margarine, 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 greased cookie sheets.
  6. Bake for 13 to 15 minutes.
  7. Cool on wire racks.
  8. Store in refrigerator.

Yields: about 42 servings


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