1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup flour
1/8 teaspoon salt
2 cups slivered almonds, toasted
1 cup coconut
(Although the recipe called for 2 cups finely chopped blanched almonds, I prefer using the slivered almonds--not chopped.)
Beat eggs in a mixing bowl until thick and lemon colored. Gradually blen in sugar; beat until very thick. Blend in vanilla and almond extract.
Stir flour and salt together; blend into egg mixture. Stir in almonds and coconut. Let stand for 15 minutes. Drop by teaspoonfuls onto ungreased foil-lined cookie sheet. Bake at 325 degrees for 15-18 minutes until lightly golden brown around the edges.
Lookout Point Lakeside Inn
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