Coconut Crunch Cookies Recipe 435

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.

Steps:

• 1. Note: She never puts the almond extract or the almonds in hers, so I've only had them that way, and I can say that they are amazing without! Make them whichever way suits your tastes best. :)
• 2. Cream butter and sugars together, then beat in the eggs and extract(s). Mix dry ingredients together in a seperate bowl and add gradually to creamed mixture. Stir in chocolate chips, coconut, and almonds (if desired). Drop by rounded teaspoons, 2 inches apart, onto ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes, or until lightly browned. Cool before removing from baking sheet to racks.
• 3. 1 cookie = 138 calories, 8g fat (4g sat fat), 17mg cholesterol, 94mg sodium, 15g carbs, 1g fiber, 2g protein.

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
• Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.

Steps:

• In large mixing bowl, cream butter and sugars until light and fluffy.
• Beat in eggs and extracts.
• Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
• Stir in coconut, chocolate chips and almonds.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375°F for 9-11 minutes or until lightly browned.
• Cool for 1 minute before removing from pans to wire racks.