1 stick butter
2/3 cup mild honey
1/2 cup coconut
1 1/2 cups finely ground walnuts
1/2 cup coarsely ground walnuts
1/4 cup cornstarch
1/2 teaspoon almond extract
Preheat oven to 350°. Thoroughly grease mini muffin tins. Set aside. Melt butter in a heavy pot. When melted, but not boiling, add honey and cook just to the boiling point to combine. Shut off heat. Add rest of ingredients. Using a small ice cream scoop, put a small amount into each muffin cup. Bake at 350° for 15 minutes. This is a critical part: the cookies should be a medium golden brown. Watch carefully or they will burn.
Let rest in pan ten minutes, then turn out to a rack to cool completely. Store in an airtight container. Yield: 36+ mini muffins.
NOTE: If the cookies do not come out easily and are a tad on the pale side, they were probably not baked long enough. They will still be yummy.
Before serving, dust with confectioners sugar.