Yield: ~12 Cookies / Prep time: 10 mins + 2 hours chill / Cook time: 10 mins
- 115g unsalted butter, softened
- 100g light brown sugar, packed
- 50g granulated sugar
- 1 large egg
- 2 teaspoons coconut extract
- 2 teaspoons almond extract
- 160g all-purpose flour
- 1 teaspoon cornstach
- 1/2 teaspoon baking soda
- 93g sweetened shredded coconut
- 110g slivered almonds
- 170g semi-sweet chocolate chips
- Using an electric mixer combine the butter, sugars, egg, extracts, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Add the flour, cornstarch and baking soda and beat on low speed until just combined, about 1 minute.
- Add the coconut, almonds, chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Preheat oven to 180C
- Line a baking sheet with butter or a baking sheet. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Coconut is prone to burning and undersides of cookies can easily become too dark so watch them closely. Cookies will be pale and look un-done, but firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.