1 c. oats (quick or reg.)
1 c. all-purpose flour
3/4 c. ground almonds
1 c. butter
1/4 c. plus 2 tbsp. confectioners' sugar
1/2 tsp. almond extract
3/4 c. flaked or shredded coconut

Heat oven to 350 degrees. In medium bowl, combine oats, flour, and almonds. In large bowl, beat together butter and 1/4 cup sugar until light and fluffy. Add almond extract; mix well. Stir in oats mixture. Mix well. Shape into 1 inch balls; roll in coconut. Place 1 inch apart on ungreased cookie sheet. Bake about 15 minutes or until light golden brown. Cool completely on wire rack. Lightly sift remaining 2 tablespoons of confectioners' sugar over cookies.