Serves: 4
Total Calories: 750

* See note below.
1/3 cup butter or margarine
1/4 cup brown sugar packed
1/4 cup milk
2 tablespoons honey
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup almonds coarsely chopped sliced
3/4 cup coconut chopped flaked
1/4 cup flour
dash salt
3/4 cup semi-sweet chocolate chips
2 tablespoons vegetable shortening solid

* These fragile-looking cookies are sturdier than you think and are so pretty dipped in melted chocolate or drizzled for a lacy look. Preheat oven to 350°. Grease and flour baking sheets.

In a medium saucepan over medium heat, stir butter, brown sugar, milk and honey until mixture boils and butter is melted. Remove from heat.

Stir in vanilla and, if desired, almond extract. Stir in almonds and coconut until well coated. Stir in flour and salt until well blended. Drop about 1/2 tablespoon of the dough 2 inches apart on baking sheets. Flatten and spread into 2-inch circles.

Bake for 7 to 8 minutes or until edges are golden brown. Cool on baking sheets for 1 minute, then remove to wire racks to cool.

Over low heat, stir chocolate chips and shortening in a small saucepan until melted and well blended. Drizzle chocolate mixture over top or dip half of each cookie into mixture, letting excess drip off. Place on waxed paper until set or place in the refrigerator for 10 to 15 minutes, then remove from refrigerator.

Place waxed paper between layers. Store loosely covered in a cool place.

Nutritional Facts:

Serves: 4
Total Calories: 750
Calories from Fat: 472

More Recipes from the Gifts From Your Kitchen Cookbook:
Butter Nut Wafers
Christmas Tarts
Coconut "Snowballs"
Colossal Chocolate Chip Cookie