1/3 cup butter, softened
1 cup packed light brown sugar
1 egg
1 cup chopped walnuts
1 tablespoon vanilla extract
1 cup chopped pecans
1/2 cup flaked coconut
1/2 cup pecans
2 teaspoons almond extract
1 egg, beaten
1 cup boiling water
1 1/2 teaspoons lemon zest
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, egg, nuts, vanilla and pecans. Beat in the boiling water and lemon zest. Mix in the sugar mixture, then stir in coconut, pecans, almond extract and lemon zest. Fold into the pecans. Drop by rounded spoonfuls onto the ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Cool cookies on the baking sheet for 5 minutes, then remove from cookie sheet to wire rack to cool completely.
In a medium bowl, cream together the sour cream and the brown sugar until light and fluffy.