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COCONUT ALMOND LOGS 
1 pkg. (8 oz.) cream cheese
1/2 tsp. vanilla extract
3 c. sifted confectioners' sugar
2 c. uncooked quick cooking rolled oats
1/2 c. flaked coconut
1/2 c. slivered blanched almonds, chopped
1 c. flaked coconut, toasted

1. Beat cream cheese with vanilla extract until creamy. Add confectioners' sugar gradually, beating until blended. Stir in oats, 1/2 cup coconut and almonds.

2. Shape mixture into 2 inch logs. Roll logs in toasted coconut to coat. Chill until firm. Store in refrigerator. Makes about 3 dozen.

To toast coconut, spread coconut in a shallow pan and put into a 350 degree oven for 5-10 minutes, or until lightly toasted; stir several times.

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