Get some almond cookies ready in less than 30 minutes! Our Coconut Almond Cookies are crisp, buttery and chock-full of delicious party flavor.
What You Need
Original recipe yields 21 servings
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
2 Tbsp. honey
2 tsp. almond extract
1/2 cup PLANTERS Sliced Almonds
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Let's 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.
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.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes about 3-1/2 dozen cookies or 21 servings, 2 cookies each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.