Prep 15 mins
Cook 1 hr
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.
- 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
- Preheat oven to 375°F.
- Lightly grease cookie sheets, or I use parchment paper to line them.
- Combine dry ingredients and set aside.
- Cream the butter and both sugars in a large bowl. Add eggs one at a time, then stir in the vanilla.
- Stir in dry mixture until well incorporated.
- Stir in nuts, chocolate chips, and coconut.
- Drop by rounded teaspoonfuls onto prepared cookie sheets.
- Bake 10-12 minutes or until golden brown.
- Let cool on sheet for 5 minutes before removing to wire rack.
- I add them to my Christmas cookie tray almost every year.
Yummy, Yummy, Yummy!!! I JUST made them, and brought them to a friend of a friend, who just gave me a chandaler for my old house!!! The guys loved them--I did what Theresa said, halved the recipe, except for the butter--and ADDED more almond taste by adding 1 tsp. of almond extract. (I used sliced almonds, cause I had them.) Now, I'm thinking of adding dried cherries! I looked at your recipes, because I , too, ate tomato marmalade and peanut butter sandwiches when I was young, took them to school, so the bread was totally soggy when lunch time came!!! My mom's homemade tomato marmalade! I also live in SE Michigan, near the St. Clair River. Keep up the sharing of the recipes, Thanks, again! :)
When I made these I halved the recipe. Next time I would use an entire cup of butter for half of the recipe. The dough was a bit on the dry side and it was difficult to form the dough into balls for baking. Also, when the came out of the oven, they had hardly spread at all. I think the extra butter would help them to spread a bit more. But I will say this...the flavor is wonderful. My husband - who only eats chocolate chip cookies - couldn't stop eating them! I will definitely be making these again. Thanks.
Next time I make these cookies, I will CUT down the almonds!! There was way too many almonds!! I will only use 3/4 cup next time!! Otherwise they would have been alot better! Everyone that ate them asked if I got alittle carried away with the almonds, they said they were good but too many nuts!!!!