Coconut Crunch Cookies Recipe
- 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 flaked coconut
- 1 package (11-1/2 ounces) milk chocolate chips
- 1-1/2 cups finely chopped almonds
- 1. 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.
- 2. 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. Yield: about 4-1/2 dozen.
1 cookie equals 138 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 94 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Reviews for Coconut Crunch Cookies
"So good, we love these...different, tasty...just like an almond joy in a delicious cookie. I used slivered almonds and left them chunky, wow. Yummo. I am editing this review...I added these to my xmas cookie platter and people went crazy for them. Just as easy as a drop choc chip cookie to make, but the taste is like nothing people have experienced. Another winner!"
"I didn't use almond extract or almonds since a few of us can't eat nuts but they were soooo good! Tasted like a Mounds bar."
"These cookies are soooo good!"
"My cookies spread and flattened out. They tasted like a chocolate chip cookie with coconut added to it. Nothing memorable."
"These are pretty good but the almond extract is too overpowering. Next time I will cut the almond extract in half so to better balance the different flavors."
"My new favorite cookie!"
"Bland & the almond extract a tad over powering with smell"
"This isn't a very pretty cookie but it does taste very good! I found that I had to watch them very closely- they get overdone in the blink of an eye. I also ended up rotating my cookie sheet half way through the baking time for more uniform cookies."
"Really loved these cookies! They are a bit expensive to make, but well worth it!"
"DELICIOUS! Simple to make and oh-so-good. I used semi-sweet chocolate chips because that's what I keep in my pantry. My husband agreed that this was definitely a keeper!"
"Very disappointing. Bland. Thought they might taste like angel food cake. The coconut and chocolate chips were barely discernable."
"These were terrific. I have added them to my favorites list. The almond, coconut and milk chocolate make them a sure fire winner."
"These were took cake-like for me. I prefer a chewy cookie."
"the cookies stay so moist and chewy. this was a big hit with the family and I am going to make them again for Christmas."
"Sounds absolutely delicious! Could you use self-rising flour?"
"These cookies are more than good they are so flavorful. Chocolate, coconut and almonds, like an Almond Joy in a cookie. Crisp on the bottom and soft in the middle. After making them at home, made them for an office party and they were a big hit. Did not modify it, did not see the need to. I have to control myself from eating too many."
"These cookies are YUMMY!!! I bake cookies often and these are headed for my favorites file. I used toasted slivered almonds roughly chopped as that's what I had on hand, I'll try pecans next time."
"Yummy. They seem to go with anything. Coffee, tea, wine (!). They were a hit at my investment club meeting."
"Hard to go back to a regular chocolate chip cookie after eating these!! This is a GREAT recipe that delivers the perfect cookie - crispy around the edges, chewy in the middle and a flavor that can't be beat."
"Udually when I read a low-carb recipe, the sugar count is as low as it can be. This count cannot be right."
"Delicious! Great flavor combination, and I really like the use of milk chocolate chips in this recipe. This is going into my "favorites" file."
"I made these for a niece's beach wedding rehearsal. They turned out wonderful and reminded me so much of an Almond Joy bar. Will always be on my favorite cookie list!"
"I love this recipe. I usually bake one pan full and then freeze the rest of the dough, by dropping spoonfuls on a cookie sheet lined with wax paper. When they are frozen, I pop all of the dough into a gallon size freezer bag. I love how easy it is to make cookies any time I want--I can just pop a few cookies out of the freezer and into the oven."
"The best Cookies ever!I only had 1 teas. of vanilla left so, I used 2 teas. of Almond essence. Delicious!"
"These cookies are always a hit! They are best when fresh out of the oven and gooey :o)"
"I'm not a big fan of cookies, but I love this recipe! I usually make two batches - one I follow the recipe as it; the other, I substitute dried cranberries for the chocolate chips and substitute either chopped pecans or walnuts for the pecans."
"I made a batch of these cookies for my husband to share with his co-workers. They paid me so many nice compliments on these tasty cookies. I will be sure to make these again since they were such a big hit!"
"Great recipe. Took them to work. Everyone loved them. Thanks for sharing!!!"
"I love these cookies! For fall I put in the Halloween colored m&m's when I made them and everyone thought that was cool. Thanks for the great recipe!"
"I loved this recipe. I used white choc chips, may even try it with macadamia nuts next time. They were wonderful warm right out of the oven! Thank you for sharing! ~bettina_bettina_TX"
"Yum!!Thanks for sharing.:)"