Coconut Almond Chocolate Chip Cookies

There is no story behind this recipe. I was just lying in bed, searching for recipes on my wife’s ipad when I came across it. I had the ingredients so I made them. You really don’t need to flatten them  but with so many floaties in them, they don’t flatten out very much and come out pretty rounded.

Source:

Somewhere on the Internet

Yield:

24

Ingredients:

¾ cup unsalted butter, softened

½ cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

½ teaspoon almond extract

1¼ cups all-purpose flour

¼ teaspoon salt

1 cup almonds, finely chopped

1 cup shredded coconut, unsweetened (I used sweetened)

1 cup mini chocolate chips

 Instructions:

 Heat oven to 350 degrees.

In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.

Mix in the egg, vanilla, and almond extract. Beat until well blended.

In a small bowl, whisk together flour and salt. Add to butter mixture. Beat until just incorporated.

Stir in almonds, coconut, and chocolate chips.

Scoop 2 tablespoon balls and place each about 1 inch apart on a parchment-lined or nonstick baking sheet. Flatten with fork, fingertips or bottom of a glass, coated with butter and dipped into sugar before each flattening.

Bake 10-12 minutes or until bottoms are golden brown.

Let sit for a few minutes then transfer to a cooling rack.

Notes:

Not too sweet.

Consider using coconut flavoring in addition to or in place of the almond extract.