Chocolate Coconut Crunch Cookies
Yield
4 dozenPrep
15 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter, unsalted
softened |
|
| ¾ | cup |
brown sugar
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
coconut
shredded |
*
|
| 12 | ounces |
chocolate chips
|
|
| 1 ½ | cups |
almonds
lightly salted, dry roasted, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter, unsalted
softened |
|
| 177 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
coconut
shredded |
*
|
| 346.8 | ml/g |
chocolate chips
|
|
| 355 | ml |
almonds
lightly salted, dry roasted, finely chopped |
*
|
Directions
Preheat the oven to 300℉ (150℃).
In a small bowl, whisk together the flour, baking soda and salt.
In a medium bowl, whisk together the flour, baking soda and salt.
In a medium bowl with an electric mixer, cream the butter and sugars.
Beat in the eggs, vanilla and almond extract.
Mix on low speed until blended.
Add the flour mixture and mix just until blended, do not overmix.
Add the coconut, chocolate chips, and almonds and stir just until blended.
Drop the dough by rounded tablespoon 2 inch apart onto an ungreased cookie sheet.
Bake for 18 to 20 minutes.
