Almond & White Chocolate Cookies

• 6-1/2 ounces, weight Unsalted Butter
• 1 cup Caster Sugar
• 1 whole Egg
• 1/2 teaspoons Vanilla Essence
• 2 cups Self-raising Flour (Sifted)
• 1 pinch Salt (generous Pinch)
• 2-1/4 ounces, weight Finely Chopped Almonds
• 2-1/4 ounces, weight Chopped White Chocolate Or Baking Bits
• 1/2 cups Desiccated (Finely Shredded) Coconut

1. Preheat oven to 350 F. Line 2 large baking trays with baking paper.
2. Beat the butter and sugar until pale and fluffy, then beat in the egg and vanilla.
3. Gently mix in the flour and salt, then stir in the almonds, chocolate and coconut until evenly combined.
4. Roll mixture into balls the size of a walnut and place them on the baking trays about 2 inches apart. Flatten with a fork.
5. Bake for about 12 minutes or until they are just golden around the edges.
6. Cool on the tray until they firm up, then transfer to a wire rack to cool.
7. Store in an airtight container (but they won't last long!).

caster sugar, egg, vanilla essence, flour, salt, almonds, white chocolate, coconut

Taken from tastykitchen.com/recipes/desserts/almond-white-chocolate-cookies/ (may not work)