2 eggs, beaten
1 1/2 teaspoons almond extract
2 1/2 teaspoons white sugar
1 teaspoon almond extract
3 cups milk
1 teaspoon almond extract
2 cups rolled oats
1 teaspoon vanilla extract
1 tablespoon orange zest
1 cup light coconut milk
1 cup butter
1 cup rolled oats
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the eggs, almond extract, sugar, almond extract, milk and sugar. Beat in the eggs one at a time, mixing well after each addition. Stir in the oats and vanilla. Mix together the flour and baking powder; stir into the creamed mixture. Roll dough into 1 inch balls and roll in the orange and coconut milk. Roll the cookies into sheets. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 5 to 7 minutes in the preheated oven, until the bottoms are golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.