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Ingredients

• Cooking Time: 13-15
• Servings: 24
• Reynolds Parchment Paper
• 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup sugar
• 3/4 cup butter
• 1 - 3oz cream and cheese
• 1 egg yolk
• 1/2 cup milk
• 1 - 10oz. bag Baker's angelflake coconut
• 1 cup slivered blanched almonds, lightly roasted
• 1/2 chocolate chips
• 16 whole almonds
• 

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