DAY 12: Coconut Almond Drop Cookies
We are always looking for delicious non-chocolate cookie varieties around here (for a certain chocolate hating child). These coconut almond cookies are perfect: soft, delicious, and full of flavor and texture.
Coconut Almond Drop Cookies
½ cup butter, softened
½ cup sugar
½ cup brown sugar
3 Tbs cream of coconut (or thickened cream from top of a can of coconut milk)
1 egg + 1 egg yolk
2 tsp vanilla extract
2 cups flour
2 Tbs cornstarch
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 ¼ cups sweetened shredded coconut, lightly packed
1 cup toffee bits
½ cup chopped toasted almonds**
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat butter and sugars until light and fluffy, at least 3 full minutes. Beat in cream of coconut, eggs, and vanilla. Mix until well combined.
In a small bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Add to mixing bowl and beat until combined. Mix in coconut, toffee bits, and chopped almonds.
Use a medium cookie scoop (or tablespoon sized spoon) to drop cookies onto prepared baking sheets.
Bake for 11-12 minutes, or until edges just begin to brown. Allow cookies to cool on baking sheets for 5 minutes, and then remove to wire racks to cool completely.
**Note: either use pre-roasted almonds, or chop raw almonds and toast on a baking sheet for 5-6 minutes at 350°F, until lightly toasted.
Makes about 3 dozen cookies.