Chocolate Coconut Crunch Cookies

• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 sticks (1 c.) unsalted butter, softened
• 3/4 c. packed light brown sugar
• 2 large eggs, lightly beaten
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 2 c. shredded coconut
• 12 oz. semi-sweet chocolate chips (about 2 c.)
• 1 1/2 c. lightly salted dry roasted almonds, finely chopped

1. Preheat the oven to 300u0b0.
2. In a small bowl, whisk together the flour, baking soda and salt.
3. In a medium bowl, with an electric mixer, cream the butter and sugars.
4. Beat in the eggs, vanilla and almond extract.
5. Mix on low speed until blended.
6. Add the flour mixture; mix just until blended.
7. Do not overmix.
8. Add the coconut, chocolate chips and almonds; stir until just incorporated.
9. Drop the dough by rounded tablespoonfuls, 2 inches apart, onto an ungreased cookie sheet.
10. Bake for 18 to 20 minutes, or until set.
11. Transfer to wire racks to cool.

flour, baking soda, salt, unsalted butter, brown sugar, eggs, vanilla extract, almond extract, coconut, semisweet chocolate chips, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586991 (may not work)