- 1 cup sliced almonds
- 2 large eggs, beaten
- 2 cups flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 teaspoons of almond extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons of coconut extract
- 19 teaspoons butter at room temperature
- 1 cup of semi sweet chocolate chips
- 1 cup of packed brown sugar
- 1 cup dark chocolate chips
- 1/2 cup sugar
- 2 cups sweetened shredded coconut
Place almonds in a dry skillet. Cook over medium heat, stirring often,
until lightly toasted and fragrant, about 5 minutes. Transfer almonds to
a bowl to cool. When cool roughly chop.
Place racks in the upper and lower thirds of the oven. Preheat to
350F. Line two large baking sheets with parchment paper. in a small
bowl, whisk together flour, baking powder and salt. In a large bowl,
using an electric mixer on medium high speed, beat butter with both
sugars until light and fluffy, about 3 minutes. Scrape down sides of the
bowl and beaters. Beat in eggs and extracts. On low speed, stir in
flour mixture until combined. Stir in almonds and chocolate chips.
Batter will be very stiff.
Spoon dough by rounded tablespoons, 2 inches apart, on to the baking
sheets. Bake until the edges are brown, 12 to 15 minutes. Switching
sheets from top to bottom and front to back half way through. Let
cookies cool on sheets on wire racks for 5 minutes. Then transfer to
wire racks to cool completely. So yummy warm! Enjoy!