Coconut Almond Crispies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Chock full of good things, these cookies are simple to make and hit the spot -- anytime!
- 3 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups butter
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs
- 1 teaspoon almond or vanilla extract
- 1 cup sliced almonds
- 1 cup chocolate chunks
- 1 cup sweetened flaked coconut
- 1 cup dried cranberries
Preheat the oven to 375.
Lay almonds on a baking sheet and bake for 6-8 minutes until lightly browned. Set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl beat together butter, sugar and brown sugar until light and fluffy, about 3 minutes.
Add eggs and extract, mix well. Add flour in two or three additions and mix on low speed until just combined.
Stir in almonds, coconut, chocolate chunks and dried cranberries.
Drop by rounded teaspoonfuls (or using a small ice cream scoop for more uniform cookies) about 2 inches apart on an ungreased cookie sheet. Bake 8-12 minutes or until lightly browned. Cool on baking sheets for a minute before transferring to a wire rack to cool completely.
Calories: 328kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 228mg | Potassium: 127mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6.8% | Calcium: 3.2% | Iron: 9%