# Pound or blend the bead slices to turn them to chips.
# Pour the chips in a skillet, add 1.8 ounces margarine or butter on it. Roast it over low-medium heat until the mixture darkens.
# Add coconut and cinnamon in it and let it cool down.
# Put 1 cup sifted
flour into a deep bowl, make a hole in the middle of the
flour hill.
# Put roasted and cooled mixture, castor
sugar, egg, thickly pounded
walnut and the margarine or the butter, which is softened at room temperature, into the hole and knead the mixture.
# Add 1/2 cup sifted
flour little by little into the mixture to make the mixture reach to right consistency, and knead it.
# Divide the rested dough into 2 equal pieces. Roll them over the bench as stick.
# Cover the prepared sticks with nylon, and then place them into the freezer. Freeze them for an hour at least.
# At the end of the freezing time, remove the nylons overt them. (Meanwhile, set the heat of the oven to 350 F). Cut the sticks into pieces, each has 1/2 thickness, by a sharp knife.
# Place the cookies onto the greased baking tray with some spaces between them. Bake them for about 15-20 minutes. Serve them cool.
