Prize-Winning Recipe Fall 2010! Chocolate, almonds and coconut mix up into a yummy cookie.
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
cup butter or margarine, softened
teaspoon almond extract
cups flaked coconut
cup chopped toasted almonds
Heat oven to 375°F. In large bowl, stir cookie mix, butter, extract and egg until soft dough forms. Stir in 1/2 cup of the coconut and the almonds; mix well.
Roll dough into 36 (1-inch) balls. Dough will be sticky. Roll balls in remaining coconut until well coated. Place 2 inches apart on ungreased cookie sheets.
Bake 9 to 11 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.
To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.