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 3 1/2 dozen cookies.

From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., Isbn 0-7853-0147-X.