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Coconut Crunch Cookies

These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.—Maria Regakis, Somerville, Massachusetts
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 4-1/2 dozen

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 sweetened shredded coconut
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1-1/2 cups finely chopped almonds

Directions

  • 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.
Nutrition Facts
1 cookie: 138 calories, 8g fat (4g saturated fat), 17mg cholesterol, 94mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.

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