Oh. My. Goodness! The only thing better than eating these cookies with a glass of milk would be eating them with a scoop of "Coconut Joy" ice cream from the BYU Creamery. I wish I lived within 100 miles because I would definitely make the trip to buy some.
Here is the recipe for these DELICIOUS coconut, chocolate, almond cookies:
Coconut Joy Cookies
1 c. packed brown sugar
1 c. butter (softened)
1 tsp. vanilla extract
1 tsp. coconut extract or
flavoring (buy it from Amazon or another online source, it will be much
less per ounce and you will want to have a lot more of it on hand to make these cookies often)
2 eggs
2 c. all-purpose flour
1 pkg chocolate pudding mix
(large box) or 1 ¼ cups dry pack cannery pudding
1 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips
(12 oz.)
1 pkg. (10-12 oz) coconut
1 cup almonds, chopped or sliced
(measure, then chop)
Preheat oven to 325°F. Beat together brown sugar, butter, vanilla,
coconut extract and eggs in a large mixing bowl with electric mixer until
creamy.
Stir in flour, pudding mix,
baking soda, and salt.
Stir in chocolate chips, coconut,
and almonds.
Drop dough by large spoonfuls
onto ungreased cookie sheet.
Bake 13-16 minutes until cookies
are a tiny bit gooey. Remember they will continue to bake on the cookie sheet
once removed from the oven.
Cool 1-2 minutes and remove from
cookie sheet to wire rack.
























































