Crispy Coconut Almond Cookies

(from Jeannie Schryer) 

1 cup butter – softened

1 cup sugar

1 tsp vanilla

2 cups flour

1 1/3 cups almonds (coarsely ground)

1 1/3 cups coconut flakes

Cream butter and sugar – add vanilla and mix.  Add flour, almonds, and coconut and mix well.  Form into walnut sized balls and flatten with palms and fingers evenly.  Place on ungreased baking sheet.  Bake at 295 deg. (gas stove) or 300 deg. (electric stove).  Bake for 22 minutes – cool on aluminum foil.  Put cooled cookies back on cookie sheets and bake at same temperature for another 12 minutes – cool on foil. 

These are the BEST cookies!!