6 tablespoons butter
3 tablespoons brown sugar
3 tablespoons almond extract
1 teaspoon vanilla extract
1 cup evaporated milk
1/2 teaspoon almond extract
1 cup chopped almonds
1 cup flaked coconut
1 cup chopped walnuts
2 teaspoons white sugar for decoration
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
Blend butter, sugar, almond extract, vanilla and evaporated milk into a small bowl. Stir egg and chocolate into butter mixture. Beat 3 minutes in a medium bowl. Drop by rounded spoonfuls onto cookie sheet.
Bake for 9 to 10 minutes in the preheated oven. Remove from cookie sheet to cool completely. Roll tightly, and place on a wire rack to cool completely. Cool completely. Glaze with glaze, if desired, or butter glaze.
With very sharp knife, take cookie off cookie sheet. Repeat with remaining cookie. Cool completely on wire rack. Chill in refrigerator.
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