These easy coconut cookies are chewy and crisp.
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1 cup sugar
1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups coconut, toasted
1 (10-ounce) package English toffee bits
Heat oven to 350°F.
Combine sugar, brown sugar, and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, almond extract, and vanilla. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut and toffee bits.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8-11 minutes or until edges are golden brown. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
To toast coconut, place coconut onto ungreased baking sheet. Bake 8-10 minutes at 350°F, stirring occasionally, until light golden brown. Remove from baking sheet. Cool completely.