Sugarplum Bonbons

Ingredients

230 gr butter
300 gr sifted confectioners sugar
22 gr cocoa
1 gr almond extract
60 gr blanched almonds
300 gr quick quaker oats

Instructions

Flaked or shredded coconut Beat butter and sugar together until creamy. Blend in cocoa and almond extract; mix thoroughly. Stir in almonds and oats. Chill dough until stiff, at least 2 or 3 hours. Break off pieces of dough; shape to form 3 cm balls. Roll in coconut. Chill.