Almond-Coconut Crisps, an Afternoon Delight in Hot Springs

My husband, Ray, is from Winnipeg, Manitoba, Canada. So while traveling on a road trip, stopping in Transylvania, Louisiana for gas–the Penner Family Cookbook caught my eye.  Published in Winnipeg, the cookbook collects great recipes from generations of this family in Canada. I don’t know how these cookbooks came to be sold in Transylvania, but I’m sure glad I discovered this gem years ago. We’re serving these yummy cookies to rave reviews.

2 eggs
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  
Kristie Rosset
Bed and Breakfast Foodie

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