Heat the oven to 350°.  Line two cookie sheets with parchment.

Place all the ingredients except the sparking sugar in a medium size bowl in the order listed.

Using your hands, work the mixture until you get a soft dough.  Having the wet ingredients (butter and egg) in the bottom of the bowl makes it easier to mix in the dry ingredients without smashing them too much.  If you really don’t like mixing by hand, you can use the paddle attachment to a mixer to combine, but don’t over mix the dough because then the coconut and almonds will break down too much.

Using a 1-ounce scoop, scoop the dough onto a parchment lined cookie sheet, they won’t spread much so you can place them fairly close together.

Once the cookies have been scooped, flatten them with your palm and sprinkle the cookies with the decorative sugar.  If you don’t have decorative sugar you can either use granulated sugar, or omit it entirely.

Place in the oven and bake for 16-18 minutes or until lightly browned around the edges.  Cool completely before packing to ship.

Makes about 30 cookies