FOR THE TOASTED RICE CEREAL:

Cup of Yum
1. Preheat the oven to 275°.
2. In a small bowl combine the rice Krispies cereal , milk powder, sugar and salt. Mix well to combine. Drizzle the butter over the cereal mixture and toss well with a rubber spatula until the cereal mixture is well coated. Spread on a rimmed baking sheet and arrange the cereal in a single layer.
3. Bake for 15-18 minutes, stirring at the halfway point. Cook until it's toasted, golden and crunchy-chewy. Set aside to cool.

TO TOAST THE ALMONDS:

1. Turn the oven temperature up to 350°. Line a baking sheet with parchment paper and set aside.
2. Spread the slivered almonds into a single layer on a rimmed baking sheet and bake for 8-10 minutes until the almonds are light brown. Set aside to cool.

FOR THE COOKIES:

1. In a large bowl, combine the butter, brown sugar and white sugar. Use a hand mixer to cream the mixture together until very well combined. Add the egg and almond extract and beat on high for 2 minutes until light and fluffy.
2. In another bowl, combine the flour, baking powder and salt. Whisk to combine.
3. Add the dry ingredients to the wet ingredients and use the hand mixer to beat until the ingredients are just combined and no dry areas remain.
4. Add the toasted almonds, flaked coconut and toasted rice cereal to the cookie dough. Use a large sturdy spatula to fold the mix-ins into the cookies until they're evenly combined.
5. Use a 1½ to 2 tablespoon cookie scoop to portion out the dough onto the prepared baking sheet, making sure cookies are about 2 inches apart to account for spread while baking.
6. Bake the cookies for 14-16 minutes, turning the pan 180° about halfway through cooking. The cookies should be light golden in the center and darker brown around the edges.
7. Let the cookies rest on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
8. Store in an airtight container.