1 cup evaporated milk
1 tbsp. vinegar
1 1/2 cups coconut flakes, toasted
2 3/4 cups all-purpose flour*
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup (1 1/2 sticks) butter
1 1/2 cups firmly packed brown sugar
2 eggs
1 tsp. vanilla
1/4 tsp. almond extract
1 cup chopped unblanched almonds, divided

Combine evaporated milk and vinegar. Set aside to sour.

Toast coconut flakes at 375°F for 5 to 7 minutes, stirring occasionally, until golden brown.

Sift together flour, baking soda, baking powder and salt. Set aside.

Cream butter. Gradually add brown sugar, creaming well.

Add eggs, vanilla and almond extract. Beat well.

Stir in half of the dry ingredients. Mix thoroughly.

Blend in the soured evaporated milk. Then stir in the remaining dry ingredients.

Add the toasted coconut and 1/2 chopped almonds. Chill dough for 15 minutes.

Preheat oven to 375°F.

Drop by teaspoonfuls onto greased baking sheets.

Bake at 375°F for 10 to 12 minutes. Cool.

Dip tops of cookies into Butter Frosting (see below); sprinkle with remaining 1/2 cup chopped almonds.

Note: If using self-rising flour, decrease baking soda to 4 teaspoons; omit baking powder and salt.

Makes about 5 dozen cookies.

BUTTER FROSTING:

1/3 cup melted butter
2 cups sifted confectioners' sugar
1/4 cup boiling water
1/4 tsp. almond extract

Add melted butter gradually to confectioners’ sugar in mixing bowl. Blend in boiling water and almond extract.