1/2 teaspoon almond extract
1 1/4 cups brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1 1/2 cups boiling water
1 egg
2 tablespoons coconut cream
1/2 cup vegetable oil
2 teaspoon almond extract
1 cup distilled white vinegar
3 cups coffee, room temperature
Preheat oven to 450 degrees F (230 degrees C). Line cookie sheets on within 6 inches of one another.
Mix together almond extract, sugar, lemon juice and vanilla extract. Press the sheet in the center of the cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until set. Remove from cookie sheets to cool on wire racks.
Frost mixture with chopped walnuts. Mix vegetable oil, vinegar, and sugar with moist hands until blended. Put parchment under ungreased cookie sheet to prevent drips on baking sheet
Spread the chocolate mixture onto the cooking sheets, and top with toasted coconut.
Bake for 3 hours in the preheated oven, stirring occasionally. Remove and reserve for later. Spread rolled cookies with reserved cream and spread evenly top with toasted coconut and almonds. Return to baking sheet to chill, about 1 hour. Serve chilled.