3/4 c. butter flavor Crisco
1 c. brown sugar, firmly packed
1/2 c. granulated sugar
2 tbsp. milk
1/4 c. water
2 tsp. almond extract
1 egg
1 1/2 c. flour
3/4 tsp. baking soda
1 tsp. salt
2 c. Quaker oats, uncooked
1 c. coconut
1 c. macadamia nuts, crushed

Preheat oven to 350 degrees. Cream butter flavor Crisco, brown sugar, granulated sugar, milk, water and almond extract in large bowl. Blend until creamy. Blend in egg. Sift together flour, salt and baking soda. Add to creamed mixture, gradually. Mix well. Blend in oats, nuts and coconut.

Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Slightly less time for chewier cookies. Slightly more time for crunchier cookies. Do not bake for more than 15 minutes. Cool on cookie sheet for 1-2 minutes. Remove to cooling rack. Makes approximately 3 dozen 3 inch cookies.