Recipe courtesy of Judy's Kitchen (
Source:  Judy’s Kitchen
Rating:  8.5 out of 10
Cookie:  1 cup toasted slivered (not sliced) almonds
1/4 cup sugar
6 Tbsp. unsalted butter
2 Tbsp. coconut oil (or butter)
1-1/4 cups all-purpose flour
1/4 tsp. sea salt
2-1/2 Tbsp. coconut-flavored rum (or 1/4 tsp. coconut flavor + 1/4 tsp. rum flavor + 2 Tbsp. coconut milk, water or cow’s milk)
1/2 tsp. vanilla powder (or vanilla extract)

Glaze:  2 Tbsp.  butter
1 Tbsp. cream cheese
1 cup confectioner’s sugar
1 Tbsp. or more coconut-flavored rum (or dash of coconut & rum flavors + milk)
3/4 cup dried sweetened coconut  flakes,  toasted*

Heat oven to 350F.  Line baking sheet with parchment paper.

In work bowl of food processor, combine all ingredients.  Pulse several times to mix, then pulse till mixture comes together and forms a dough.  Turn out onto lightly floured board.  Using rounded teaspoonfuls of dough, roll dough into ball with hands and place on baking sheet, 1” apart.  Bake 11-13 minutes, or till dough is set but not browned.  Underside of cookies should be lightly browned.  Let cookies cool on pans for 2-3 minutes, then transfer to wire rack to finish cooling. 

Make glaze:  In small microwaveable bowl, heat butter & cream cheese on high in 10-second intervals, till melted.  Beat in confectioner’s sugar and rum, using enough rum to bring mixture to a thick glaze consistency.  Dip tops of thoroughly cooled cookies in warm glaze, then into toasted coconut.  Allow glaze to set before storing or freezing cookies.  Yield:  30 cookies

*To toast coconut, spread flakes onto a pie plate and place in 325F oven.  Check coconut after 8 minutes.  If edges are starting to brown, stir with spatula to redistribute.  Once coconut starts to brown, check it every couple of minutes and stir.  It will take close to 20 minutes to completely toast it to a nice golden brown.  If it is browning too quickly, turn oven heat down 25 degrees.  Cool pie plate on wire rack.  Coconut will crisp up as it cools.