Almond Chocolate Coconut Cookies Ii Recipe

Name: Almond Chocolate Coconut Cookies Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 1/2 cups white sugar; 1 1/2 cups brown sugar; 4 eggs; 4 teaspoons vanilla extract; 4 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 5 cups semisweet chocolate chips; 2 cups flaked coconut; 2 cups chopped almonds

Servings: persons

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds

1
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
3
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3234

kcal

Calories

159

Fat

404

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter, 1 1/2 cups white sugar, 1 1/2 cups brown sugar, 4 eggs, and more.

Yes, Almond Chocolate Coconut Cookies Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Chocolate Coconut Cookies Ii

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