In 2006, Rebecca Cheng sent in a request for cookie recipes her family had lost: 100 almond cookies (recipe makes 100 cookies), the best chocolate cookies ever and shortbread cookies. I scoured our files and wasn't able to help much, except with the shortbread. But her request, like all those I receive, stuck in my mind, in the "someday this will turn up" file.

Unfortunately, that file is faulty. I got all excited last weekend when I came across a recipe that I thought was one of the three. Then I got back to the office and checked her actual request and found out they weren't one and the same.

I found 100 good cookies and she wants 100 good almond cookies.

Rebecca, if you're still out there, I'm still looking.

Meanwhile, try this recipe from "Recipes Please: A Cookbook of Hawaii's Most Requested Recipes" by Joyce Nip, Karen Sugemoto and Florence Yamada, written some years ago as a benefit for the 'Aiea High School Scholarship Fund. There's no publication date on the book. It was something I found at the Friends of the Library book sale (the next one, by the way, will be June 19-28 at McKinley High School — mark your calendars).

I didn't test this recipe; I'm passing it along as is because it looks like it will work. One ingredient note is that it calls for "1 cup coconut, grated." That could mean fresh coconut, but given the likely era of this book, the 1980s, I feel sure they mean commercial angel-flake coconut, the sweetened kind. It's been quite awhile since people routinely grated their own fresh coconut unless a recipe specifically called for it. In any case, either approach would work: grated fresh coconut would be more moist and fatty; angel flake would be crunchy and sweet. All good.

100 GOOD COOKIES

• 1 cup white sugar

• 1 cup brown sugar

• 1 cup margarine

• 1 cup Wesson oil

• 1 egg, slightly beaten

• 1 cup rolled oatmeal (old-fashioned)

• 1 cup Rice Krispies or similar cereal

• 1 cup nuts, chopped

• 1 cup coconut, grated

• 3 1/2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon cream of tartar

• 1 teaspoon salt

• 1 teaspoon vanilla

Mix ingredients in order listed (this is important). Roll into balls about the size of a small walnut. Press flat with a fork. Bake on an ungreased cookie sheet at 350 degrees for 15 minutes.

Variation: Instead of rolling, drop by spoonful onto baking sheet, then press flat.

Makes 100 cookies.

Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.