1 pkg. Duncan Hines Yellow cake mix
1/2 c. oil
1/4 c. water
1 tsp. almond extract
1 egg
1 can (3 1/2 oz.) flake coconut
Whole unblanched almonds, cherry pieces, or chocolate sprinkles (if desired)

Blend dry cake mix, oil, water, almond extract and egg. Stir in coconut. Drop from teaspoon onto an ungreased cookie sheet. If desired, press a whole almond or a piece of maraschino cherry on the center of each cookie. Bake at 350 degrees for 8 to 10 minutes. or until light golden brown. Makes about 6 dozen 2 1/4 inch cookies.