Crispy Almond Coconut Cookies

Name: Crispy Almond Coconut Cookies
Yield: 24 cookies
Ingredients: 1/2 cup (125 mL) softened butter; 1/2 cup (125 mL) brown sugar; 1/4 cup (60 mL) sugar; 1 egg beaten; 1 tsp (5 mL) vanilla extract; 1 cup (250 mL) all-purpose flour; 1 1/2 cup (375 mL) quick-cooking rolled oats; 1/2 tsp (2 mL) baking powder; of salt; 2/3 cup (160 mL) coarsely grounded almonds; 1/2 cup (125 mL) grated coconut

This is the Crispy Almond Coconut Cookies recipe.

Prep: 10 min
Cooking: 10 min

Yields 24 cookies

Ingredients

1/2 cup (125 mL) softened butter
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) sugar
1 egg beaten
1 tsp (5 mL) vanilla extract
1 cup (250 mL) all-purpose flour
1 1/2 cup (375 mL) quick-cooking rolled oats
1/2 tsp (2 mL) baking powder
of salt
2/3 cup (160 mL) coarsely grounded almonds
1/2 cup (125 mL) grated coconut

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Preparation

Preheat oven to 350 °F (180 °C).

In bowl, cream butter, brown sugar, granulated sugar, egg and vanilla with electric mixer. Set aside. In separate bowl, mix flour, oats, baking powder and salt. Gradually beat dry ingredients into butter mixture. Add almonds and coconut, mixing well with a fork.

Drop batter from teaspoon on buttered cookie sheet, about 2 inch (5 cm) apart. Bake for 10 minutes, until golden brown. Let cool a few minutes before serving.