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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I got this recipe a few years back, I don't remember exactly where. (Somewhere on the internet no doubt.) I love this cookie. The recipe makes a lot of them, so sometimes I halve it to make a few dozen less. EDIT: I just made these again and cut down the amount of flour so that the cookie spread out on the pan a bit and wasn't quite so dry. I liked them much better that way so I adjusted the recipe from 4 1/2 cups of flour to 3 cups of flour, leaving all remaining ingredients the same. Ingredients:
1 cup butter, softened |
1 1/2 cups white sugar |
1 1/2 cups brown sugar, packed |
4 eggs |
3 teaspoons vanilla |
3 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
5 cups semi-sweet chocolate chips |
4 cups sweetened coconut |
2 cups almonds, chopped |
Directions:
1. Preheat oven to 375°F.
2. Lightly grease cookie sheets, or I use parchment paper to line them.
3. Combine dry ingredients and set aside.
4. Cream the butter and both sugars in a large bowl. Add eggs one at a time, then stir in the vanilla.
5. Stir in dry mixture until well incorporated.
6. Stir in nuts, chocolate chips, and coconut.
7. Drop by rounded teaspoonfuls onto prepared cookie sheets.
8. Bake 10-12 minutes or until golden brown.
9. Let cool on sheet for 5 minutes before removing to wire rack.
10. I add them to my Christmas cookie tray almost every year.
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