Coconut-Almond Chocolate Chip Cookies

These cookies are seriously addictive…seriously. My husband declared these to be one of the best batches of cookies I have ever baked..and to have him say that really means something. He will happily eat anything I put in front of him but for him to actually go on and on about a specific meal or dessert..yeah that pretty much means I have a winner on my hands.

These cookies hit all the right spots. There is a combination of chopped roasted almonds, coconut and chocolate chips. It’s an almond joy in cookie form! The only issue..and not it’s not really an issue in my house but I came away with a poop load of cookies. The original recipe stated 3-4 dozen. I got more like 5-6. I don’t know how I could be off by that much. I doubt my Dutch spoons are different from back home but the heaping-teaspoon sized portions will leave you with even more cookies than I baked. I started using tablespoon sized portions after the first batch. You get a lot of dough and if you don’t want to freeze it or be stuck in the kitchen for 5 hours..make them larger. These are perfect for a bake sale or as a gift..or stashed away in the freezer waiting for you to pluck them out five one at a time.

Coconut-Almond Chocolate Chip Cookies

Ingredients:

• 1 cup Unsalted Butter,softened
• 1/2 cup Sugar
• 1-1/4 cup Sweetened Flaked Coconut
• 1 Lare Egg,at room temperature
• 2 TBS Water,at room temperature
• 1 tsp. Vanilla
• 1/2 tsp. Almond Extract..next time I will add 1 tsp.
• 2 cups All-purpose Flour
• 1 cup Quick Cooking Oats
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 2 cups Semi-sweet Chocolate Chips
• 2 cups Almonds,toasted (See Tip Below) and Chopped

Directions:

Preheat oven to 325. Line a cookie sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.

Place butter, sugar, and coconut in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg, water, vanilla, and almond extracts, one at a time, beating well between each addition. Scrap down the sides of the bowl. Add flour mixture to butter mixture and beat until thoroughly combined. Scrape down the sides of the bowl, add the chocolate chips and almonds and beat again. I found it easier to mix the last two with a wooden spoon.

Form dough into heaping-teaspoon size balls and place them 2 inches apart onto prepared cookie sheet. Using the palm of your hand,gently press down on the cookies (You can also flatten them out in your hand prior to placing them onto the cookie sheet.)

Bake until the cookies begin to brown at the edges, 12-15 minutes. Allow cookies to cool for a few minutes on the sheet because they are delicate and can fall apart if they aren’t allowed to cool down and firm up. Transfer to wire rack to cool completely.

** Tip** To toast nuts,preheat oven to 350. Place the nuts on an un-greased cookie sheet or baking pan and bake until golden, 10 mins or so. Keep an eye on them so that they don’t burn. Cool the nuts (Allowing the nuts to cool down will give them a chance to really crispin’ up and will make the chopping a lot easier.)

Yield: 3-4 dozen or like me 5-6

Source: Cookies For Kids’ Cancer

Originally posted on Home Cooking with Sonya.