2 2/3 cups toasted, flaked coconut (7 oz package)
1 cup slivered, toasted almonds
1/2 cup butter or margarine
3/4 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 tsp. coconut extract
1 2/3 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup cornstarch
1. The coconut and almonds can be toasted on a cookie sheet at 350 degrees, 4-6 minutes or toast in the microwave. Watch carefully.
2. Cream margarine/butter and sugars together until light. Add flavorings. Beat in egg.
3. Combine dry ingredients. Stir into creamed mixture using a spoon rather than a mixer. Add coconut and almonds. Add
water one tablespoon at a time until the mixture holds together.
4. Shape into 1 inch balls, place on lightly greased cookie sheet, and bake at 350 degrees for about 15 minutes or until lightly browned. Cool slightly before removing to rack.