Here I was in my favourite grocer`s buying fresh farm produce and my eyes suddenly lingered for a moment on the baking aisle. It had been quite some time since I had baked as I had a very difficult time eating whatI  had cooked through my pregnancy. I ventured in to the aisle, even as I heard my husband`s voice letting me know that It was time for us to leave. As I was walking unhurriedly, my eyes fell on a pack of Sweetened Coconut Flakes. Bingo…I knew I was looking for something exciting, and different….never realised that it could be from sweetened coconut flakes. Coconuts are a blessing for me as I love them in all forms – Fresh grated coconut for easy palakkad cuisine cooking, tender coconut water to be had as and when one felt thirsty, dessicated coconuts for baking, sweets and of course BAKING!!! I had seen Bobby Flay create a southern coconut cake with 7 layers and I was wondering on the taste. Another of my favourite chocolates – Almond Joy with sweet coconut filling!!! I had also recently chanced on Ria`s Peanut Cookies, so I wanted to replace the peanuts with Almonds and throw in a handful of coconut flakes…Here goes this easy breezy recipe…

INGREDIENTS:

1/2 cup All Purpose Flour.

1/2 cup melted margarine.

1/2 cup Almonds pulsed to a coarse texture.

1/2 cup sugar.

A handful of sweetened coconut flakes.

PREPARATION:

• Preheat the oven to 350 F. The preparation hardly takes any time so you would need sufficient time for heating the oven to bake the cookies.
• Start with melting the margarine simply by popping it in the microwave for 20 seconds. If you fall short of the 1/2 cup thats needed simply top it up with canola oil.
• Pour this in to a mixing bowl.
• Add the sugar, pulsed almonds and the flour.
• Lastly add the coconut flakes. This is completely optional.
• Use your hands and bring the dough together. The margarine helps in holding the mixture really well.
• Line a cookie sheet with parchment paper and keep ready.

• Take lime sized balls of the dough and flatten them between  your palms. Place them 1 inch apart on the cookie sheet.
• Continue until the dough is exhausted and neatly lined on the cookie sheet.
• Bake for 12-15 minutes. Do not allow the cookies to get too brown.

• Allow to cool for 20 minutes and enjoy crunchy Coconut Almond Biscuits with your favourite cuppa.
• A quick snack for guests and for kids alike!!! NO ONE CAN EAT JUST ONE!!!