Monday, June 8, 2009

Chocolate Coconut Crunch Cookies

I know that I've previously mentioned this, but it's worth repeating. When I was growing up, my Dad always said: "When you go to someone's house, you should always ring the doorbell with your elbow." In other words, you should always bring something. (You'd use your elbow to ring the doorbell if your hands are full with whatever you're bringing to the party. Get it?) I guess this is why I never go to a party without making a yummy dessert or munchy food. As soon as I arrive at a party, I'll bring my contribution to the kitchen or place it on the table with the other desserts, then I'll go to mingle with the other guests. More times than not, one of the guests will see me and say "OMG what did you bring?!?!" True story! hehehe I love that.
When my friends, Jason and Dana, decided to have a party to celebrate their 20th Frieniversary, I knew I wanted to make something, but couldn't decide what to make. Then I discovered this Mrs. Fields recipe, from the I Love Chocolate cookbook. I had never tried it before, but like I always say "How hard can it be?" So, I gave it a whirl. They're simple to make and I was very pleased when they were a big hit at the party. I'm sure they'll be a hit at YOUR next party too!!!
Happy Frieniversary Jason and Dana!

2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter
3/4 cup brown sugar
2 eggs
2 tsp pure vanilla extract
1 tsp pure almond extract
2 cups coconut
12 oz chocolate chips
1 1/2 cups almonds; lightly salted
-dry roasted, finely chopped

Preheat the oven to 300F.
In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, whisk together the flour, baking soda and salt. In a medium bowl with an electric mixer, cream the butter and sugars. Beat in the eggs, vanilla and almond extract. Mix on low speed until blended. Add the flour mixture and mix just until blended; do not overmix. add the coconut, chocolate chips, and almonds and stir just until blended. Drop the dough by rounded tbsp 2″ apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.

Always use unsalted butter, especially when baking, unless a recipe specifically states otherwise.

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