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Coconut Crunch Cookies

 Coconut Crunch Cookies
These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.—Maria Regakis, Somerville, Massachusetts
56 ServingsPrep: 30 min. Bake: 10 min./batch

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 cookie equals 138 calories,

2 of 2

Coconut Crunch Cookies (continued)

Nutritional Facts: 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.