Pineapple Macaroons

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

Preheat oven to 350 degrees F.

Drain pineapple well. Reserve juice for beverage. Combine drained pineapple, sweetened condensed milk, coconut, almonds, butter or margarine, grated 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 tablespoonsful 1 inch apart onto greased cookie sheets. Bake for 13 to 15 minutes. Cool on wire racks. Store in refrigerator.

Yields: about 42 servings