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.
Explore reviews fromour online community
This is a really delicious cookie recipe.I didn't change anything in the recipe. It is a keeper.
I bake for a Men's shelter, I've been doing it every other week for years. I try to make different cookies all the time; favorites, assorted ingredients, and any new recipe someone sends my way. I've made my share of flops... But after trying one, my husband said ( as he was hmm'ing ) this is definitely a KEEPER! I followed the recipe exactly, baked for the full 10 minutes, and I am so glad that cocoanut and Heath chips where the two ingredients I had on hand - FABULOUSE!