Chewy Coconut-Almond Cookies In a Jar

1 C. shredded coconut
1/2 C. sliced almonds, toasted
and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. buttermilk biscuit and baking mix

To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave. In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.

Attach to jar:

Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375F for 10 to 12 minutes or until cookies are light golden brown. Makes 2 1/2 dozen cookies.