Serving: 4 dozen

INGRENDIENTS

• 2 c Flour

• 1 ts Baking soda

• 1/4 ts Salt

• 1 c Butter; unsalted, softened

• 3/4 c Brown sugar

• 2 Eggs; lightly beaten

• 2 ts Vanilla

• 1 ts Almond extract

• 2 c Coconut; shredded

• 12 oz Chocolate chips

• 1 1/2 c Almonds; lightly salted-dry roasted, finely chopped

COOKING INSTRUCTIONS

• Preheat the oven to 300.

• In a small bowl, whisk together the flour, baking soda and salt.

• In a medium bowl, whisk together the flour, baking soda and salt. In a medium bowl with an electric mixer, cream the butter and sugars.

• Beat in the eggs, vanilla and almond extract.

• Mix on low speed until blended.

• Add the flour mixture and mix just until blended; do not overmix. add the coconut, chocolate chips, and almonds and stir just until blended.

• Drop the dough by rounded tbsp 2″ apart onto an ungreased cookie sheet.

• Bake for 18 to 20 minutes.