1 (8 oz.) pkg. cream cheese
3 c. sifted confectioners' sugar
1/2 tsp. vanilla
2 c. quick oats, uncooked
1/2 c. flaked or shredded coconut
1/2 c. slivered almonds, chopped
1 c. flaked or shredded coconut, toasted

In low to moderate oven, toast coconut about five minutes, stirring to brown evenly (see package directions). Watch closely; it overbrowns quickly. Break up the longest strands and set aside. Beat cream cheese until creamy; gradually add sugar, beating until well blended. Blend in vanilla and stir in oats, untoasted coconut, and chopped almonds. Shape dough into 2 inch logs. Roll each in toasted coconut and chill until firm by placing in a single layer on a tray covered with waxed paper. When firm, transfer to covered container and store in refrigerator.

Yield: 2 1/2 dozen.