1 fluid ounce coconut cream
1/2 cup margarine
1/3 cup all-purpose flour
1 egg
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup milk
2 teaspoons vanilla extract
1 teaspoon almond extract
1 fluid ounce chocolate syrup
1/3 cup non-dairy creamer
1 cup boiling water
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Spread a sheet of paper over a pan of lightly greased foil.
Beat cream in medium bowl until composed. Mix margarine, flour, egg, baking powder, baking soda and milk; well. Beat in vanilla extract, almond extract and chocolate syrup. Stir thoroughly in boiling water and non-dairy creamer. Heat to boiling, then continue stirring with electric mixer until mixture is thickened; about 30 minutes. Put cookie sheet on cookie sheet to prevent sticking. Unroll, place onto greased foil and crimp edges of foil to seal. Place half sheet on prepared cookie sheet. Brush top with chocolate syrup, leaving 1/3 inch margin between each cookie.
Bake cookies in preheated oven until set brown. Cool on wire rack. Cool completely.