Joyful Almond Cookies

Joyful Almond Cookies

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

Prep Time

50

Minutes

Total Time

50

Minutes

Makes

36

cookies

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.
Makes 36 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 85mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 0g,
    • Sugars 8g),
  • Protein 1g;
Percent Daily Value*:
    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.
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