1/2 cup sugar
1/2 cup firmly packed brown sugar
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 shortening
Heat oven to 350°F.
Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; beat until well mixed. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut, almonds and 1/2 cup white baking chips.
Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
Place 3/4 cup white baking chips and shortening in bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Drizzle over cooled cookies in crisscross pattern.
- For easy clean up, place cookies on cooling racks over waxed paper. Drizzle with glaze.
- Spoon glaze into resealable plastic food bag. Snip off small corner of bag; drizzle glaze through hole onto cookies.