Joyful Almond Cookies

Prize-Winning Recipe Fall 2010! Chocolate, almonds and coconut mix up into a yummy cookie.

  • Prep Time 50 min
  • Total Time 50 min
  • Servings 36

1
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2
cup butter or margarine, softened
1/2
teaspoon almond extract
1
egg
2
cups flaked coconut
2/3
cup chopped toasted almonds

  • 1 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.
  • 2 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.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
85mg
85%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.