Title: Coconut honey balls
 Categories: Cookies, Desserts
      Yield: 1 Servings
 
      1 c  Butter
    1/2 c  Sugar
      1 ts French's Vanilla
      1 ts French's Almond Extract
      2 c  Pillsbury's Best All Purpose
           -Flour*, sifted
      1 c  Funsten's Pecans; finely
           -chopped
      1 c  Flaked or shredded coconut

MMMMM----------------------PINEAPPLE GLAZE---------------------------
    1/2 c  Honey
    1/3 c  Pineapple juice
      2 ts Vinegar
      2 tb 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.
  
  NOTES : "Senior Winner in Pillsbury's 9th Grand National Recipe and
  Baking Contest by Mrs. Shirley Ravelle, Honolulu, Hawaii. Adapted by
  Ann Pillsbury." Recipe