3 cups flour

1 cup toasted BAKER'S ANGEL FLAKE Coconut

1-1/2 tsp. baking soda

1/2 cup (1 stick) butter, softened

1/2 cup shortening

1 cup sugar

1 egg

2 Tbsp. almond extract

2 Tbsp. honey

1/2 cup PLANTERS Slivered Almonds or PLANTERS Sliced Almonds

MIX flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, almond extract and honey; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.

SHAPE level tablespoonfuls of dough into balls; place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond sliver into center of each cookie.

BAKE at 375°F for 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks.

KRAFT KITCHENS TIPS