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1/2 cup blanched slivered Almonds
12 Tablespoons unsalted Butter, at room temperature
1/2 cup confectioners' Sugar
1/2 teaspoon Salt
1/4 teaspoon Almond Extract
2 cups Flour
10 ounces White Chocolate
2 1/3 cups Flaked Coconut
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Heat oven to 325 degrees. Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes. Cool and chop. With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy. On low speed, beat in flour until mixture just comes together. Stir in nuts. Chill until firm. Roll into approaximately 1 inch balls. Put on ungreased baking sheets. Bake until golden brown on bottom, 15 to 18 minutes. Cool completely on wire racks. Chop chocolate, put in a small bowl and melt in a 250 degree oven. Put coconut in a bowl. Drop cookies, one at a time, into chocolate. Coat and remove with a fork, letting excess drip off. Drop the cookies into coconut. Lightly press coconut onto the cookies. Set on a rack to dry.
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