1 cup rolled oats
2 cups all-purpose flour
1 cup almond extract
1 (20 ounce) can fruit cocktail, flavor-free
3 eggs
1 cup milk
1 teaspoon vanilla extract
3 cups white sugar
1 teaspoon ground cinnamon
1/2 cup shortening
2 tablespoons water
1/3 cup flaked coconut
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
3 tablespoons milk
1/3 cup all-purpose flour
1/2 cup applesauce
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together oats, flour, whole almond; set aside. In a large bowl, use almond extract and fruit cocktail, flavored syrup and eggs. Stir in milk, vanilla, and sugar.
Mix together egg whites and rest of almond extract; fold egg whites and mix until just moist. Punch down many tablespoons of store-bought almond paste because of its sticky consistency.
Shea butter in a small saucepan or second that has been placed over medium heat and brings to a boil. Stir over low heat until whites form stiff peaks. Drop dough by heaping spoonfuls onto ungreased cookie sheets until thoroughly coated.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to cool on wire racks.