Coconut Crunch Cookies
|Butter||1 Cup (16 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Almond extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Flaked coconut||2 Cup (32 tbs)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
In a large mixing bowl, cream butter and sugars until light and fluffy.
Beat in eggs and extracts.
Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Stir in the coconut, pecan.
Drop the cookie dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 375° for 9-11 minutes or until lightly browned.
Cool for 1 minute before removing from pans to wire racks.