1 cup butter
1 cup coconut creamers
1/4 cup sliced almonds
1 teaspoon vanilla extract
1 cup all-purpose flour
3 egg whites
1 1/2 cups chocolate syrup
1 1/2 cups water
2 cups white sugar
1 1/2 cups boiling water
1 (16 ounce) container strawberry preserves
Preheat oven to 350 degrees F (175 degrees C).
Sift together the butter and coconut creamers. Stir in the almonds, vanilla extract and flour until smooth. Mix in the egg whites and chocolate syrup until well blended. Fold into the coconut cream mixture.
Stir the boiling water into the coconut cream mixture until it dissolves. Beat until the mixture begins to form a ball. Roll the mixture into 1 inch balls. Place them 2 inches apart onto the ungreased cookie sheet. Spread the top of each cake layer with 1 tablespoon of the chocolate sauce.
Bake for 25 to 30 minutes in the preheated oven. Allow to cool before frosting.