INGREDIENTS
1 1/2 C. brown sugar
1/2 C. granulated sugar
2 sticks butter ( no substitutes)
1 tsp. vanilla extract
1  tsp. almond extract
1 tsp. coconut extract
2 eggs
1 cup finely chopped almonds
3 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 C. finely chopped coconut (in a shallow bowl or plate)
TOASTED ALMOND COCONUT
I can't even write this recipe down without wanting to whip up a batch!
 I  hope you'll like them just as much...

preheat oven to 350*F
In a large mixing bowl, combine first 8 ingredients,
mix well.
In a smaller bowl, combine dry ingredients...
(NOT THE COCONUT!)
Add dry ingredients to the larger bowl,
 and blend together well.
(Make sure that the mixture is not too wet & tacky,
like the other cookie recipes,
this too should resemble pie crust dough.)
Take an amount the size of a golf ball,
and roll into a ball...
Now roll the ball around in the coconut to coat it well.
Shake off excess, and place ea. ball
onto ungreased cookie sheet.
DO NOT LET TOPS BROWN!
Bake for 9-11 minutes (depending on your oven's heat)
remove immediately to cooling rack or foil.
Cover your cooled cookies with plastic wrap, and they'll stay soft, fresh & tasty for days!

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