Name: Coconut Crunch Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 56 servings
Ingredients: 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

Coconut Crunch Cookies

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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

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.
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.

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