Ingredient
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3 cups blanched slivered almonds
1 1/2 cups white sugar
1 cup shredded coconut
3 egg whites
1 teaspoon almond extract

1. Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with
parchment paper.
2. In a food processor, grind the almonds into a fine meal. Add the sugar
and coconut and process for another 15 seconds. Finally, add egg whites
and almond extract, continue to process until a smooth dough forms around
the blade.
3. Using a teaspoon, place well rounded spoonfuls of dough onto prepared
baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in
preheated oven for 20 to 30 minutes. Cookies should be golden. Allow
cookies to cool completely on the paper before removing. Store in a dry
place.
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NOTES : When first baked they are crispy on the outside and chewy on the inside. As they sit,
they get crunchy throughout.

Makes about 3 dozen cookies