Coconut Crunch Cookies

Coconut Crunch CookiesScore 100%Score 100%

Coconut Crunch Cookies

Coconut Crunch Cookies

Today’s recipe is from Taste of Home magazine. Easy, fast, sweet. Easy to make with few ingredients and quick to bake in just 9-11 minutes. These cookies are crunchy and full of flavor. Sweet with shredded coconut and milk chocolate chips offset by finely chopped almonds. This recipe is a keeper! Perfect party pleaser!!

Yields: 56 servings

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups flaked coconut
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1-1/2 cups finely chopped almonds
  1. In a large 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.
  2. Drop 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. Yield: about 4-1/2 dozen.
  • Preparation time: 30 minutes
  • Cook time: 10 minutes
  • Total time: 40 minutes

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About The Author

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The author enjoys baking, cooking, and entertaining friends. From Spring luncheons to Sunday dinners, she celebrates loved ones with healthy and nourishing food. And, yes, always ends with a cup of coffee and dessert!

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