One third cup butter
2 or 3 small persimmons (cooked)
Three quarters of a cup shredded coconut
One cup almond flour (or ground almond)
2 eggs

spices:
1/2 tsp allspice
1/2 tsp mace
1/2 tsp cardamom
1/2 tsp clove
1 tsp nutmeg
1 1/2 tsp cinnamon

Pinch of salt

Bring butter to room temperature. Beat in egg.

Blend coconut flakes to powder, add persimmons and blend.
add mixture to butter- eggs.
stir.
separate bowl, combine salt, spices and almond and coocnut flour
Cook for 15-20 minutes for soft or crunchy at 300F