Are you a Mounds Bar or an Almond Joy person? If you can relate to this, then you’re going to love these cookies.
What could be better than those same candy bar flavors to a rich cookie?
It’s the perfect blend of coconut, chocolate and sliced almonds.
1 cup butter
1 1/2 cups white sugar…
1 1/2 cups brown sugar
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
STEP BY STEP:
Preheat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together.
Beat in the eggs, one at a time, stir in the vanilla.
Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.
Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes.
Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
This recipe makes approx 6 dozen cookies.
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The dough freezes well, just in case you’d like to save some for later, but these cookies go fast!
Filled with sweet flaked coconut, chocolate, and crunchy almonds, this is a cookie you’ll be happy to whip up any time that craving hits you.
TO FREEZE THE DOUGH:
This is a great tip to keep on hand, especially during the holidays!
Roll the dough into balls, then place them on baking sheet.
Freeze them for about 30 minutes to harden the dough to avoid sticking.
Then, add cookie dough balls to a freezer bag and store in freezer.
When you’re ready to bake them, let the cookies sit out for 20 minutes or so while the oven is preheating (so they can defrost a little).
You might need to bake the cookies for a few minutes longer, so be sure to keep an eye on them to prevent burning.
Don’t leave without checking out our other delicious recipes!