Almond-Coconut Cookies
Submitted by TS675s
Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.
YIELD
48 servingsPREP
20 minCOOK
25 minREADY
1 hrsThese cookies have everything going on: coconut, almonds, dates, and a texture that’s chewy in the middle with crisp edges.
Beat sugars with butter until grainy, add eggs and vanilla until smooth, then fold in flour, coconut, almonds, and chopped dates just until combined. Drop by rounded tablespoons onto ungreased sheets, sprinkle tops with extra coconut, and bake at 300°F for 25 minutes until the bottoms turn golden. The low temperature keeps them from browning too fast while the centers stay tender.
Makes 4 dozen, perfect for filling cookie jars or gifting.
Cooking Tips
- Don’t overmix once you add flour or cookies will be tough
- Bake at low temperature (300°F) for even cooking
- Check bottoms for golden color (tops stay pale)
- Cool completely on flat surface for proper texture
Ingredients
Directions
Preheat oven to 300 degrees.
In medium bowl mix together flour, soda and salt with a wire whisk and set aside. In a medium bowl, combine brown sugar and white sugar with electric mixer at medium speed. Add and mix butter until it forms a grainy paste. Add eggs and vanilla and beat until smooth. Add flour mixture, coconut, almonds and dates. Blend on low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut. Bake 25 minutes or until bottoms turn golden brown. With a spatula, transfer to cool, flat surface.
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