Preheat the oven to 180°C/350°F/Gas mark 4
Drain the pineapple well. Blend with the condensed milk, coconut, almonds, butter, lemon rind/zest and almond essence in a large bowl; mix well. Sift together the flour and baking powder. Beat into the pineapple mixture until well blended.
Drop by heaping tablespoonfuls, 1" apart, onto greased cookie sheets. Bake for 13-15 minutes. Cool on wire racks. Store in the refrigerator.