1 cup butter or margarine
1 cup sugar
1 egg
1 teaspoon almond extract
1½ cup self-rising flour
2 cups flaked coconut

Preheat oven to 325°F.

In a large mixing bowl, cream butter and sugar until light and fluffy; beat in egg and almond extract.  Stir in flour until well blended.  Fold in coconut.  Shape dough by heaping teaspoonfuls into balls.  Place, 1-inch apart, on UNGREASED baking sheets; flatten with a fork.

Bake 15 to 18 minutes or until slightly golden brown around the edges.  Remove from baking sheets; cool on a wire rack.

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