<p><b>Samples:</b></p> <p><b><br />Almond Chocolate Coconut Cookies I</b></p> <p>"Light cookie with the taste of an Almond Joy candy bar."<br />Original recipe yield: 4 dozen.<br />INGREDIENTS:<br />4 egg whites<br />1 cup confectioners' sugar<br />1 teaspoon vanilla extract<br />1 1/2 cups flaked coconut<br />1/2 cup all-purpose flour<br />1 cup semisweet chocolate chips<br />1 cup toasted and chopped almonds</p> <p>DIRECTIONS:<br />Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.<br />Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.<br />Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.</p> <p><b><br />Almond Chocolate Coconut Cookies II</b></p> <p>"These cookies are easy to make and delicious." Original<br />recipe yield: 4 dozen.<br />INGREDIENTS:<br />1 cup butter<br />1 1/2 cups white sugar<br />1 1/2 cups brown sugar<br />4 eggs<br />4 teaspoons vanilla extract<br />4 1/2 cups all-purpose flour<br />2 teaspoons baking soda<br />1 teaspoon salt<br />5 cups semisweet chocolate chips<br />2 cups flaked coconut<br />2 cups chopped almonds</p> <p>DIRECTIONS:<br />Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.<br />In a large bowl, cream together the butter, white sugar and brown sugar until smooth.<br />Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking<br />soda and salt, stir into the creamed