1 pkg. Duncan Hines Deluxe Yellow Cake Mix
1/2 c. Crisco oil or Puritan oil
1/4 c. water
1 tsp. almond extract
1 egg
1 can (3 1/2 oz.) flaked coconut
Chocolate jimmies, unblanched almond, or red maraschino cherry (if desired for garnish)

Preheat oven to 350°F.

Combine dry cake mix, oil, water, almond extract and egg in bowl. Stir in coconut. Mix well. Drop from teaspoon onto ungreased cookie sheet. Sprinkle with chocolate jimmies or press whole unblanched almond or piece of red maraschino cherry on center of each cookie, if desired.

Bake at 350°F for 10 to 12 minutes or until lightly golden brown.

Makes about 6 dozen 2 1/4 inch cookies.