2 cups sugar
1 tsp vanilla
1/2 tsp almond extract
1 cup flour
1/8 teaspoon salt
4 cups slivered almonds, toasted
2 cups shredded coconut
Preheat oven to 325°.
Beat eggs in a mixing bowl until thick.
Blend in sugar; beat until very thick.
Blend in vanilla and almond extract.
Mix flour and salt together; blend into egg mixture.
Stir in almonds and coconut. Let stand for 15 minutes.
Drop by teaspoonfuls onto nonstick cookie sheet.
Bake 15+ minutes, just until golden brown around the edges.
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