CHOCOLATE COCONUT CRUNCH COOKIES

CHOCOLATE COCONUT CRUNCH COOKIES RECIPE, These coconutty chocolate crunch cookies are sure to become a favorite with the family and friends.


Ingredients: 

• 2 c  Flour
• 1 ts Baking soda
• 1/4 ts Salt
• 1 c  Butter; unsalted, softened
• 3/4 c  Brown sugar
• 2    Eggs; lightly beaten
• 2 ts Vanilla
• 1 ts Almond extract
• 2 c  Coconut; shredded
• 12 oz Chocolate chips
• 1 1/2 c  Almonds; lightly salted dry roasted, finely chopped

How to make:

Preheat the oven to 300.  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.

  

Saucer Sized Chocolate Chip

Saucer Sized Chocolate Chip Recipe, 


Ingredients: 

• 4 oz Nestle's Milk Chocolate bars
• 4 oz Baker's german sweet choc
• 4 oz Dove milk chocolate

How to make:

Melt 3 chocolates, stirring until smooth. Pur into greased 9" metal pie pan and refrigerate until hard. Hammer into pea-sized bits. Store refrigerated until ready to use. Use 1/3 c dookie dough, flattening to a 3-1/2 to 4" round. Bake at 375  for 16 to 18 minutes or until golden brown but not overbaked or cookies will be hard as rocks when cooled. The cookies will look almost  "RAW"  at the end of 16 minutes if you make them big enough and will continue to bake in their own heat as they cool on the sheets a few minutes.