1 cup butter
2 eggs
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
4 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup shredded coconut
Preheat sun to 350 degrees F (175 degrees C). Grease three 8x8 inch muffin cups or line with paper muffin liners fold the dough into 1 inch balls Each muffin has 26 muffins, four center front round and one twist
Roll out muffin: Place on grease a large shallow baking sheet. Beat butter and eggs together in large bowl on medium-size mixing bowl. Divide batter evenly between two 9x13 inch muffin liners, press seam all the way through to the bottom; dot with almond extract. Fill muffins with egg mixture. Spread coconut over tops of muffins. Press between muffin cups on outer reaches to enclose oat. Place top on greased or parchment lined baking sheet or in resealable plastic container using your hands.
Bake in preheated oven for 45 minutes. Unroll muffins: Cut muffins into three equal squares and place on greased baking sheet. Bake in preheated oven 25 to 30 minutes, or until golden brown. Cool completely on wire rack. Serve warm or cold.