Coconut Crunch Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 3/4 Cup (16 tbs) | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 2 Teaspoon | |
| Almond extract | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Flaked coconut | 2 Cup (16 tbs) | |
| Milk chocolate chips package | 1 | |
| Almonds | 1/2 Cup (16 tbs), finely chopped |
Directions
In a large mixing 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 the cookie dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 375° for 9-11 minutes or until lightly browned.
Cool for 1 minute before removing from pans to wire racks.
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 the cookie dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 375° for 9-11 minutes or until lightly browned.
Cool for 1 minute before removing from pans to wire racks.
Chef
