Crispy chewy and sweet all at the same time. I’ve been saving this recipe for almost 2 years! Lots of toasted coconut flavor makes this recipe a winner. I made them smaller and added chocolate to Martha Stewart’s recipe from her show, ‘Martha Bakes’. I think an ‘Almond Joy’ variation, topping the cookies with chocolate and chopped almonds would be wonderful, or adding finely chopped macadamias into the batter and drizzling white chocolate and regular chocolate would be divine.
Makes 18 cookies
- 4 TBSP butter, room temperature
- 5 TBSP white sugar
- 6 TBSP light brown sugar
- 1/2 egg (2 TBSP beaten egg)
- 3/4 cups minus 1 TBSP flour
- 1/2 tsp baking soda
- good pinch of salt
- 2 cups unsweetened coconut chips
- 1/4 cup chocolate chips
- 1/4 cup white chocolate chips
- 1/2 cup chopped almonds (optional)
Cream butter and sugars, then add eggs
Stir in flour, baking soda and salt till well incorporated
Add 1/2 of the coconut and stir to distribute evenly, then stir in the remaining coconut, chocolate and almonds
Spoon 1 TBSP full onto parchment-lined cookie sheet (about 8 per sheet) and chill for 30 minutes
Remove from fridge and flatten each cookie to about 1/4 inch thick with the bottom of a glass
Bake at 350 degrees for about 12 minutes of golden brown
Let cool on wire rack
Melt white chocolate and chocolate chips separately. Drizzle over cookies
Top with almonds, if using
Nesting On A Hill 