1/2 cup butter
2 teaspoons white sugar
1 cup warmed milk
1 tablespoon vanilla extract
1 teaspoon dried oregano
2 (28 ounce) cans crushed pineapple, drained
1 (4 ounce) can sliced almonds, drained
6 tablespoons margarine, melted
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream butter and sugar until light and fluffy. Stir in milk and vanilla until well blended. Mix in flour and coconut. Mix in crushed pineapple, almonds and margarine. Drop by spoonfuls onto a large baking sheet. Bake 25 minutes in the preheated oven, or until lightly golden. Cool completely.