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3. Meanwhile, in food processor, place almonds. Process
15 to 30 seconds until almonds are ground. Transfer
almonds to shallow dish. Place coconut in another
shallow dish. In small bowl, combine powdered sugar,
vanilla, almond extract, butter flavor and milk; beat
with wire whisk until blended and smooth.
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4. Line cookie sheet with cooking parchment paper.
When cooled, dip half of each pop-em in glaze,
allowing excess glaze to drip off before dipping
glazed portion into almonds. Place on lined cookie
sheet. Freeze 5 minutes to set glaze, if necessary.
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