Combine coconut and sliced almonds and then arrange in single layer on baking sheet. Bake until golden, about 4 minutes. Let cool.
With mixer on medium-high combine sugar cookie mix, butter, egg and almond extract until a dough forms.
Stir cooled toasted coconut almond mixture into dough until blended.
Divide dough into 24 pieces. Shape each piece into a round ball. Arrange, in batches, on baking sheets.
Fill one small bowl with cold water. Fill another small bowl with granulated sugar. Dip flat bottom of a glass into water, then dip into sugar to coat and gently press onto cookie dough balls to make 2-inch diameter round cookies.
Press a whole almond into center of each cookie.
Bake 10-12 minutes or until bottoms and edges are golden.
Cool 3 minutes on baking sheet. Transfer to wire rack. Cool completely, if you can resist!
Swirls of Flavor Recipe Tips
It’s important to toast the coconut and sliced almonds for a richer flavor
Prefer another nut? Be sure to chop that nut before toasting
Add your favorite sprinkles to the cookie dough
Coconut Almond Sugar Cookies
Amount Per Serving
Calories 153Calories from Fat 72
% Daily Value*
Saturated Fat 3g19%
Vitamin A 97IU2%
* Percent Daily Values are based on a 2000 calorie diet.