1      cup           butter
     1/2  cup           sugar
   1      teaspoon      French's Vanilla
   1      teaspoon      French's Almond Extract
   2      cups          Pillsbury's Best All Purpose Flour* -- sifted
   1      cup           Funsten's Pecans -- finely chopped
   1      cup           flaked or shredded coconut
                        Pineapple Glaze:
     1/2  cup           honey
     1/3  cup           pineapple juice
   2      teaspoons     vinegar
   2      tablespoons   butter
BAKE at 350 degrees for 15 to 18 minutes.  MAKES about 6 dozen cookies.
Cream butter.   Add sugar, vanilla, and almond extract, creaming well.  Add
flour, pecans, and coconut, and mix thoroughly.  Shape dough into balls,
using a teaspoonful for each.  Place on ungreased baking sheets.  Bake in
moderate oven (350 degrees) 15 to 18 minutes until light golden brown.  If
desired, dip cookies into Pineapple Glaze.  Or roll.l warm cookies in
confectioners' sugar.
*Pillsbury's Best Self-Rising Flour may be substituted.
Pineapple Glaze:  In saucepan, combine honey, pineapple juice, vinegar and
butter.  Simmer 5 minutes.  Cool to lukewarm.