Recipe by Laurie Thompson
"My mother-in-law passed this recipe along to me several years ago and I have been making it regularly. Absolutely delicious!"
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1 1/2 cups
2 1/2 cups
sifted all-purpose flour
The cookies are very tasty. The only problem is in the instructions, it says to add salt but does not tell you how much. I guess and just added a pinch (1/4 of a teaspoon) and they came out great. I also added chocolate chips to the second batch which was yummy.
The first batch was not that good for my taste...
Did the recipe again with 1 cup of coconut more and pecans.
I made a few adjustments. I used whole wheat flour instead of white and increased the baking powder to nearly 2 teaspoons instead of 1 1/2 teaspoons to compensate for the heavier flour. I also used 2 teaspoons of almond extract instead of 1 teaspoon and used 1 1/2 cups of coconut instead of 1/2 cup. I then used a small scoop to form the balls instead of rolling them with my hands. The cookies really spread out in the oven and came out larger than I expected. While they were still warm I rolled them up to look like Lady's Fingers. They look great and taste really good! I would definately make this recipe again and also use my alterations!
These are amazingly good cookies; my search for the definitive "almond" cookie is over! I used 2 teaspoons of almond extract and added one cup each of coconut and toasted, finely chopped almonds. My additions required a little more baking time, 12 minutes at 350. Thank you so much for sharing this recipe, loved it!!
I tweaked the recipe quite a bit. Used applesauce instead of butter, used only a ½ cup sugar, used 2 tsp. vanilla extract, used almond flour and ¾ cup sweetened coconut flakes. I tried different toppings, too. Some with choco. chips, chopped walnuts, ¼ tsp. peanut butter in the middle, cinnamon and pumpkin pie spice. I baked them for about 16 minutes, but checked on them every 2 min. after 10 minutes. I wanted the bottoms that perfect golden brown, and they were!! Can't wait to surprise hubby with yummy cookies!! Good recipe, but no one needs that much sugar or butter, at all lol!!
I can't stop eating these cookies! So delicious! I gave 4 stars because I will make small changes to the next batch. A little less butter and sugar and another egg instead of the water? Also, they cook better at 375 degrees. I like the idea of dipping half the cookie in chocolate then dipping that in chopped almonds. YUM!
Will make this recipe again as it was very good. I followed the recipe except added 1/3 cup of coarsely grounded almonds as suggested by previous review. Yummy!
great recipe but i tweaked just a bit...sorry..added 3/4 cup butter and a little bit less sugar....1 cup butter is just too overpowering...also added finely chopped almonds...and increased coconut to 1 cup..this resulted in 4 minutes more cooking time but they were awesome!!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Almond Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 51
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