This cookie has a delicate almond flavor and is full of coconut, almonds and white baking chips.
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1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large Land O Lakes® 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 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.
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made a couple of mods because of lack of ingredients see below ]my cooking time was closer to 18 minutes but my cookies are also 3 inches across. My oven temperature was spot on 350 because i checked it with a thermometer. I was concerned because it was a very thick batter but everything worked out perfect. I used parchment paper under the cookies because i am a lazy sod and hate scrubbing pans. New favorite cookie.
substituted vanilla flavor for almond used the same proportions had no white chips so left them out
My family loves this recipe. Thank you for this! "So fluffy!" -quote from my brother I also did not do the glaze. I was being lazy today, but the cookies are still delicious without it!