You ever have an idea and think "Boy, I am such a genius" and then go on the internet and see that 10 million people have already had the same brilliant idea as you.
Oh well, I'm still sharing my recipe for these tasty chocolate, coconut, almond cookies even though apparently they are not my idea.
I love the addition of coconut into an otherwise unassuming chocolate chip cookie.
Almond Joy Chocolate Chip Cookies
1 cup butter, room temp
1 cup sugar
1 cup brown sugar
1/2 tsp coconut extract
1 tsp vanilla
4 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1 1/2 cups coconut, toasted
1 cup almonds, chopped & toasted
Preheat oven to 375. Line a cookie tray with parchment paper, set aside.
Beat together butter and sugars until creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the coconut extract and vanilla.
In a separate bowl, stir together flour, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until well mixed.
Stir in the chocolate chips, coconut, and almonds.
Scoop onto prepared cookie sheet using a cookie scoop or spoon, about 1 inch apart.
Bake at 375 for 8 - 10 minutes, until bottoms are lightly browned and tops are just tinged with brown.
Remove from heat and cool on cookie tray for 5 minutes before removing to wire rack to cool completely.
I found these didn't spread very much at all so can be fairly close together on the cookie sheet. This recipe does make a large batch - I got 6 1/2 dozen using my medium cookie scoop (1 1/2 inches across).
To save time you don't have to toast your coconut or almonds but I love the flavor from toasting them.
Be sure to visit Table For Seven for some tasty and crafty links!