Monday, 7 April 2014

Crunchy Coconut Cookies

When my kids were little, we always had a full cookie jar.  All the kids in the neighborhood knew they would likely get a fresh homemade cookie when they came to our house to play.  Needless to say, the neighborhood kids played at our house most often.  The list was long of favorites that were made on a weekly basis, but this cookie was in the top ten for sure.  I love the combination of the chocolate, the coconut and the crunchy almonds. It was a real crowd pleaser. 


1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups flaked coconut
1 package (11-1/2 ounces) milk chocolate chips
1-1/2 cups finely chopped almonds


In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and extracts.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in the coconut, chocolate chips and almonds.  

Drop by rounded teaspoons, 2 inches apart onto ungreased baking sheets.  Bake at 375 degrees F for 9 to 11 minutes or until lightly browned.  Cool for 1 minute before removing from pans to wire rack.  

Makes about 4 1/2 dozen.  

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