Coconut Almond Cookies
This is a vintage, treasured recipe! Decades ago, I penned an enthusiastic "A+++!!" at the top of the now yellowed clipping. Try them and you’ll find this rather mundane list of ingredients makes extraordinarily delicious cookies!
- 1 cup butter (2 sticks)
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups quick rolled oats, uncooked
- 3/4 cup flaked sweetened coconut
- 3/4 cup chopped almonds, toasted
For topping the cookies
- Additional chopped almonds (no need to toast)
- Preheat oven to 350 degrees F. Spray two large baking sheets with no-stick cooking spray; set aside.
- Using an electric mixer, cream the butter and sugars until light and fluffy. Beat in the eggs and almond extract. Lower the speed, then mix in the flour, baking powder and salt. Stir in the oats, coconut and nuts until well mixed.
- Pour about 1/2 cup of chopped almonds into a small bowl. (May need more or less).
- Using a large cookie scoop (2 ounce/1/4-cup capacity), drop the dough, 3 inches apart, onto the prepared baking sheets. Roll each mound into ball, then press the top of the ball into the chopped almonds and place it back on the baking sheet, with the nuts on the top.
- Bake the cookies for 12 to 15 minutes or until golden.
- Cool cookies slightly, then transfer to wire racks to cool completely.
- Store in an airtight container.
Adapted from a vintage recipe pamphlet published by the Almond Board by LuAnn Bermeo, a.k.a. "Tofu Queen."