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. 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.