Almond Coconut Cookies
4 dozen cookies
1/2 cup butter or margarine, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar,firmly packed
2 large eggs
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup sweetened flaked coconut
1/2 cup sliced almonds
1/2 cup white baking chips
3/4 cup white baking chips
4 teaspoons vegetable shortening
Preheat oven to 350°F.
In a large mixing bowl, combine butter and sugars together. Beat at medium speed until creamy. Add eggs and extract. Mix well after each addition. Add flour and baking soda. Beat at low speed until mixed well. Stir in coconut, almonds and 1/2 cup white baking chips.
Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 11 minutes or until edges are lightly browned. Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.
Place 3/4 cup white baking chips and shortening in small microwave-safe bowl (plastic or glass). Microwave on medium (50% power) for 30 seconds at a time, stirring every 30 seconds, until melted (1 to 2 minutes). Drizzle over cooled cookies in a crisscross pattern.
Spoon glaze into resealable plastic food storage bag. Snip off small corner of bag. Drizzle glaze through hole onto cookies.
Place wax paper under cooling racks before drizzling glaze to catch excess glaze.
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