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.
1/2 cup butter, softened or at room temperature
3/4 cup white sugar
3/4 cup brown sugar
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
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.