Coconut-Chocolate-Almond Cookies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3

cup unsweetened baking cocoa

1/2

cup butter, softened

1

egg

1/2

teaspoon almond extract

1/2

cup sliced almonds, toasted

1

container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

1

teaspoon coconut extract

1/2

cup flaked coconut, toasted

• 1 Heat oven to 375°F. In large bowl, stir cookie mix and cocoa until well blended. Add butter, egg and almond extract; stir until soft dough forms. Gently stir in almonds. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls.
• 2 Bake 12 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• 3 In medium bowl, stir frosting and coconut extract. Frost cookies. Sprinkle with coconut.