Introduction: EXTRA CRUNCHY COCONUT AND ALMOND COOKIES With WHITE CHOCOLATE DRIZZLE

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I made batches of delicious coconut, almond cookies that would make you go COCO for COCONUTS ;)

YIELD : 40 cookies PREP TIME : ABOUT 10 min COOK TIME : 15 min

Ingredients

  • 1/2 cup of butter
  • 3/4 cup of light brown sugar
  • 3/4 cup of sugar
  • 1 tsp of almond extract
  • 2 larger eggs
  • 2 1/4 cups of all purpose flour
  • 3/4 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of shredded coconut flakes
  • 1/2 cup of chopped almonds
  • a(11 oz) bag of white chocolate chips
  • a (14 oz) can of coconut milk

Directions

  • Preheat the oven to 375 degrees
  • Grease the pan
  • First toast the almonds and coconut flakes together until you get a golden brown color
  • Mix together flour, baking soda, salt, and the toasted almond and coconut
  • Mix butter and the sugars into a nice, smooth consistency
  • Then beat the eggs and the extracts with the sugar/butter mixture
  • Finally combine both the wet and dry mixtures until you have a thick, doughy mixture
  • Afterwards take a cookie scoop or a 1 tbsp, if you don't have a scoop, and scoop out the cookies
  • Make sure that they are about 2 inches apart from each other
  • Bake the cookies in the oven for 11 to 15 min until golden brown
  • Once the cookies are down and cool, take a medium size saucepan and boil water
  • Put a larger metal bowl on above the boiling water and pour the white chocolate chips and coconut milk
  • Melt the white chocolate until you have a smooth silky consistency
  • finally drizzle the white chocolate ganache

I hope you enjoy these delicious crunchy cookies.