I hope everyone had a wonderful Thanksgiving holiday! I enjoyed a lovely, relaxing weekend with my family, and ate way too much. I still feel as stuffed as the Thanksgiving turkey, but I know that in just a few weeks it will be Christmas, and I now need to get a start on my holiday baking.
My first Christmas cookie this season is a Chocolate Coconut Almond cookie. I really like the combination of chocolate and coconut in this cookie, and the almond flavoring gives it a little something special.
Chocolate Coconut Almond Cookies
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
1/2 cup Lucerne Best of the Egg, Egg Beaters or other egg substitute
2 tablespoons water
1 teaspoon almond extract
1 cup flaked coconut
1 cup chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking powder and baking soda. Set aside.
In a large bowl, cream butter and sugars together until smooth. Beat in egg substitute, water and almond extract.
Add flour mixture to butter mixture and beat until well combined. Stir in coconut and chocolate chips.
Drop by spoonfuls onto ungreased cookie sheet, 2-inches apart.
Bake for 10 to 12 minutes, or until cookies are light brown.
Let cookies cool for 3 minutes on cookie sheet and then transfer to wire rack to cool completely.
Makes approximately 4 1/2 dozen cookies.
Filed under: Cookies |