Coconut-Almond Chippers

Provided by Stephanie Zonis, "For Chocolate Lover's Only," StarChefs.com

Adapted by StarChefs.com

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Viewed 4 Times

Prep: 15 mins
Cook: 35 mins
Ready in:

Serves:

Ingredients

1-1/3 cup sweetened shredded coconut
2/3 cup coarsely chopped, skin-on almonds
9 cup ounces (1-1/2 ) milk OR semisweet chocolate chunks OR chips
1 cup plus 2 Tbsp. all-purpose flour
(stirred with a fork before measuring)
1/2 tsp. baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
2/3 cup granulated sugar
1 tsp. vanilla
1 egg, graded "large"

Cooking Instructions

In workbowl of food processor fitted with steel blade, process coconut in three bursts of about 10 seconds each, just until coconut is finely shredded. Combine coconut, chopped almonds, and chocolate chunks/chips in medium bowl; set aside. Line cookie sheets with foil, shiny side up (do not grease). Adjust rack to center of oven; preheat oven to 375 degrees F. Sift together flour, baking soda, and salt.

In large bowl, using a large spoon, cream together softened butter, sugar, and vanilla until light and fluffy. Beat in egg. Stir in flour mixture. Add coconut, almonds, and chocolate; mix until chocolate chips/chunks are evenly distributed.

Drop by well-rounded tablespoons (not measuring tablespoons) onto lined cookie sheets, allowing about 2 inches between each cookie (I place 12 cookies on a 15-1/2 by 10-1/2 inch sheet). Bake one sheet at a time on center rack for about 10 to 11 minutes, turning sheet back-to-front once about halfway through baking time. Edges of cookies should be a light golden brown. Do not overbake!

Allow to stand on cookie sheets about 3 minutes before removing to cooling racks. Cool completely before storing airtight or freezing.