Hawaiian Almond Chocolate Chip Cookies

I found a recipe on allrecipes.com for a Chocolate Chip Coconut Cookie. After scanning through the ingredients and reviews, I decided to tamper with the ingredients myself. I knew that just adding coconut and almonds to a traditional chocolate chip cookie recipe wasn't going to yield enough flavor, so I added coconut and almond extract.  As my mind was ticking of new ways to make this next time, perhaps an addition of coconut milk or mashed banana would be good. 

Ingredients:

1/2 cup butter, softened or at room temperature

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

2 tsp. coconut extract

1 tsp. almond extract

2 & 1/4 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 &1/2 cups semisweet chocolate chips

1 cup flaked coconut

1 cup sliced almonds, toasted

Directions:

Preheat the oven to 375 degrees. Grease the cookie sheets.

In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs, one at a time. Add almond and coconut extracts.

Combine the flour, baking soda, and salt; stir in small additions into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut, and almonds. Drop by spoonfuls onto the prepared cookie sheets.

Bake for 8-12 min. Allow cookies to cool on baking sheet for 5 min. before removing to a wire rack to cool completely.