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Desserts

Coconut Almond Cookies

4.1 (10)
rate it now!
Coconut Almond Cookies recipe
photo by:
kraft
These cookies were exceptionally good! I absolutely loved the almond flavor!
posted by
STATICXXSHOCK
on 11/12/2010
time
prep:
20 min
total:
29 min
servings
total:
About 3-1/2 dozen cookies or 21 servings, 2 cookies each
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what you need

3
cups flour
1
cup BAKER'S ANGEL FLAKE Coconut, toasted
1-1/2
tsp. baking soda
1/2
cup (1 stick) butter, softened
1/2
cup shortening
1
cup sugar
1
 egg
2
Tbsp. honey
2
tsp. almond extract
1/2
cup PLANTERS Sliced Almonds

Make It

PREHEAT oven to 375°F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.

SHAPE level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.

BAKE 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Size It Up
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
How To Toast Coconut
Spread BAKER'S ANGEL FLAKE Coconut in shallow baking pan. Bake at 350°F for 7 to 10 minutes or until lightly browned, stirring frequently. Or, spread in microwavable pie plate. Microwave on HIGH 5 minutes or until lightly browned, stirring every 2 minutes.
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