Ingredients: |
Ingredients: 1 cup sliced almonds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
19 tablespoons (2 sticks plus 3 tbsp.) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon coconut extract
1 cup white chocolate chips
1 cup semisweet chocolate chips
2 cups sweetened flaked coconut
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Directions: |
Directions:1. place almonds in a single layer in a dry skillet; cook over medium heat, stirring often, until lightly toasted and fragrant, about 5 minutes. Transfer almonds to a bowl to cool. When cool enough to handle roughly chop almond
2. Place racks in upper and lower thirds of oven and preheat to 350. Line 2 large salt. In a large bowl, using an electric mixer on medium- high speed, beat butter with both sugars until light and fluffy, about 3 minutes. Scrape down sides of bowl and beaters. Beat in eggs and extract. Stir in flour mixtures on low speed until combined. Stir in almonds, all chocolate chips and coconut.
3. Spoon dough by rounded tablespoon, 2 inches apart, onto baking sheets. Bake until edges are brown, 12 to 15 minutes, switching sheets from top to bottom and front to back halfway through. Let cookies cool on wire racks for 5 minutes, then transfer cookies to racks to cool completely. Repeat with remaining dough. |
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