Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in large mixing bowl, cream butter and sugars until light and fluffy. beat in eggs and extracts. combine flour, baking soda and salt; gradually add to creamed mixture and mix well. stir in coconut, chocolate chips and almonds. drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. bake at 375°f for 9-11 minutes or until lightly browned. cool for 1 minute before removing from pans to wire racks.

Target recipe: in nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden. stir in half of the butter until melted. stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden. (coconut mixture can be stored in airtight container at room temperature for up to 24 hours.) in large pot of boiling salted water, cook beans for 3 minutes; drain well. (beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.) in nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp. toss with coconut topping.