Cream one stick of oleo (or butter if that floats your boat, but I personally always use margarine because that is what the recipe calls for) with one cup of sugar and one egg.
Mix in the flour, coconut and almond extract.
Form the dough into balls, you may have to roll them between your palms a bit. I also like to make sure that there aren't too many long bits of shredded coconut sticking out, a few little bits turn golden, but long ones burn before the cookies are done.
Bake for 12 minutes at 350. If you want, dip them in chocolate once cool.
1 stick oleo (or butter)
1 cup sugar
1 cup flour
1 tsp. almond extract
3 cups shredded coconut, packed, unsweetened if you can find it, which I generally cant
Cream butter sugar and egg. Mix in the flour, almond extract and coconut. Form into walnut sized balls. Bake on ungreased cookie sheets for 12 minutes at 350.