2 cups sliced almonds with skins, lightly toasted and roughly chopped and set aside

8 ounces frozen grated unsweetened coconut, thawed and drained (weigh before draining)

1¼ cups all purpose flour (sifted after measuring)

1 Tablespoon baking powder

½ teaspoon sea salt

¼ pound unsalted organic butter at room temperature

¾ cup Zero

½  teaspoon almond extract

Seeds of one vanilla bean

2 ounces whole-fat organic cream cheese at room temperature

2 large free-range egg yolks

Preheat the over to 350 degrees F.

In a small mixer with a paddle, cream the butter, Zero, cream cheese and vanilla bean until smooth, approximately 4 minutes. Scrape the sides of the bowl with a rubber spatula and mix again on medium speed for 1 minute.

Add yolks, coconut and almond extract and mix again for 3 minutes.

Add the flour, baking powder and salt and mix on low for 3 minutes or until smooth.

Divide the dough into ½ inch balls or approximately 1 Tablespoon.

Roll each cookie dough in the toasted almonds

Place on 8 cookies per cookie tray using baking paper.  (remember these will spread a lot)

Bake at 350F for 6 minutes, then turn the cookies around to keep them from burning on the back.  Continue baking for another 6 to 8 minutes.

Let cool slightly before loosening from paper, then let cool completely before storing in an airtight container.

Yields: 3 dozen 2½-inch cookies.

Preparation time: 30 minutes.