Ingredients
2 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, unsalted, softened
3/4 cup brown sugar
2 eggs, lightly beaten
2 tsp vanilla
1 tsp almond extract
2 cup coconut, shredded
12 oz chocolate chips
1 1/2 cup almonds, lightly salted dry roaste
Directions
Preheat the oven to 300. In a small bowl, whisk together the flour,
baking soda and salt. In a medium bowl, whisk together the flour,
baking soda and salt. In a medium bowl with an electric mixer, cream
the butter and sugars. Beat in the eggs, vanilla and almond extract.
Mix on low speed until blended. Add the flour mixture and mix just
until blended; do not overmix. add the coconut, chocolate chips, and
almonds and stir just until blended. Drop the dough by rounded tbsp
2" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.
Source: Mrs Fields I Love Chocolate Cookbook
Servings: 4 dozen
Chocolate Coconut Crunch Cookies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the distant past, certainly as far back into history as the Egyptians, and maybe even further. Having said that, generally, these early recipes were just basic hieroglyphic or cunieform recipes for food preparation.
Moving our culinary historical trip onwards, we find a couple of recipe books from the 1300s ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that is popular today, but instead recipes for the types of meals on the menues of the rich and wealthy people of those days. When we get to the 1900s, cookbooks were highly popular due to higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Chocolate Coconut Crunch Cookies recipe.
