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These chunky cookies, rich with chocolate, almonds and coconut, will remind you of an Almond Joy candy bar.
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups butter, softened
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
1 teaspoon McCormick® Pure Almond Extract
1 cup toasted slivered almonds
1 cup semi-sweet chocolate chips
1 cup flaked coconut
Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in almonds, chocolate chips and coconut.
Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
(Amount per serving)
Now this is a grown-up chocolate chip cookie! The almond flavor adds dimension while the coconut and slivered almonds provide texture. I didn't tweak the recipe at all, and it is perfectly delicious. I would make this again!
Was this helpful?
These look thick and rich and full of flavor. I'm a huge fan of chocolate chip cookies and I am looking forward to trying them with the great additions of flaked coconut, toasted slivered almonds and almond extract. Sounds like a great combination and worthy of my time