1/2 cup shortening
3/4 cup white sugar
3 eggs
2 teaspoons almond extract
1/2 cup flaked coconut
1/2 cup butter
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
In a medium saucepan over medium heat, combine shortening, sugar, and 3/4 cup of sugar. Cook, stirring constantly, until the mixture is thick and light brown. Remove from heat and stir in eggs, almond extract, and coconut; mix until all ingredients are thoroughly combined. Sift together the flour and baking soda; set aside to cool. Sift the remaining tablespoon of almond mixture over cooked and cooled cookies.
In a separate medium bowl, cream together the butter and 1/2 tablespoon of candied coconut. Beat in the flour, 1/4 cup at a time, until smooth. Drop by small spoonfuls onto prepared baking pan.
Bake 15 to 20 minutes in the preheated oven, until firm and beginning to brown. Cool completely in baking pan on wire rack. Chill one hour before serving.