1 cup white sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup creamy peanut butter
1 egg white, lightly beaten
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup sliced almonds
1 tablespoon chopped pecans
Sift together the sugar, flour and baking powder; set aside. In a medium bowl, cream together the peanut butter, egg white and vanilla. Beat in the remaining tablespoon of peanut butter, mixing well. Mix in the coconut and almonds. Gradually add the flour, mixing well after each addition. Pull the dough together until smooth. Roll into 1 inch balls. Place 1/2 inch apart onto ungreased cookie sheets.
Bake for eight to 10 minutes in the preheated oven; remove from cookie sheets to wire racks to cool completely. Roll the cookies slowly for an even coating, checking once with a wire handle for that nice crisp texture. When cookies appear puffy, partially cool them by removing from pan and placing on wire rack.