In a large mixing bowl, with an electric mixer, beat shortening, brown sugar, honey and eggs until creamy. Add almond extract and yogurt. Mix well. Add flour, baking soda, and salt; mix until well combined. Add corn flakes, peanuts, wheat germ, cereal and coconut; stir by hand until blended. Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Flatten cookies with fork or fingers. Bake in a preheated 375 degree oven for 8 to 10 minutes, or until light golden brown. Store these crunchy cookies in an airtight container. Makes about 6 dozen cookies.