Almond-coconut twinkles

1 1/3  cups          Pillsbury's Best All-Purpose flour* -- sifted
   1      teaspoon      double-acting baking powder
     1/4  teaspoon      salt
     1/2  cup           butter
     2/3  cup           sugar
   2                    egg whites -- unbeaten
     1/2  teaspoon      French's vanilla
     1/4  teaspoon      French's Almond Extract
   1 1/2  cups          coconut

BAKE at 375 degrees for 10 to 12 minutes.  MAKES about 3 dozen cookies.
Sift together the flour, baking powder, and salt.
Cream butter and gradually add sugar, creaming well.
Blend in egg whites, vanilla and almond extract; beat well.
Add coconut and the dry ingredients. Mix well.
Drop by rounded teaspoonfuls onto greased baking sheets.  Bake at 375 degrees
for 10 to 12 minutes until delicate golden brown.
*For use with Pillsbury's Best Self-Rising flour, omit baking powder and
salt.