Coconut Almond Cookies

Yield:  about 3 doz. cookies

Servings - approx 36 cookies   Serving Size - 1 cookie   Points Plus per Serving - 3 Points+
Calories - 115.3,   Total Fat - 7.2g,   Carb. - 11.9g,   Protein - 1.1g,   Fiber - 0.5g


1/2 cup unsalted butter, at room temperature
1/2 cup butter flavored solid vegetable shortening
3/4 cup granulated sugar
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/4 tsp. salt
2 cups all purpose flour (+1-2 TBS, if dough is too runny)
1/2 cup shredded coconut
1/2 cup finely chopped raw almonds
granulated sugar, for pressing
1/2 cup semi-sweet chocolate chips, melted, for drizzle

  1. Heat oven to 350 degrees F.   Prepare cookie sheets by lining with parchment OR use a silpat.
  2. In large bowl, cream the butter and the shortening with an electric mixer .  Add in the sugar and beat until well blended and fluffy. Add in the extracts and the salt.  Beat until incorporated.  
  3. Slowly add the flour to the butter mixture until combined.  If the mixture seems too wet, add in a few more TBS of flour.  If it seems too dry, a few TBS of milk can be added until the dough comes together.  
  4. Mix in the coconut and almonds. 
  5. Scoop out 1 TBS of dough and roll into a ball.  Place on prepared baking sheet about 2" apart.  With the bottom of a glass dipped in sugar, flatten balls to about 1/4" thickness.  
  6. Bake in preheated oven for 10 -12 minutes or until the bottoms just start to brown.  
  7. Remove from oven and allow to cool on baking sheet for a few minutes before removing to wire rack to cool completely. 
  8. Melt the semi-sweet chocolate chips in the microwave or over a double boiler on the stove.  Drizzle the chocolate over the cookies with a fork dipped in the melted chocolate.  
Adapted from Hudson Valley Handymom