Chocolate Chip Coconut Crunch Cookies

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups flaked coconut (I used organic, unsweetened)
• 1 package (11-1/2 ounces) milk chocolate chips
• 1-1/2 cups finely chopped almonds or walnuts (I used walnuts)

Instructions

1. In a large mixing bowl, cream butter and sugars until light and fluffy about 4 minutes. Beat in eggs and extracts. In a separate bowl whisk together the flour, baking soda and salt; gradually add to creamed mixture and beat well.
2. Stir in the coconut, chocolate chips and nuts.
3. For a small, thinner cookie drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. For a bigger, thicker cookie (like mine) drop by rounded tablespoonfuls onto ungreased baking sheet.
4. Bake at 375° for 8-10 minutes or until lightly browned around edges. Cool for 5 minutes on baking sheet, then on wire racks. Store in tightly covered container up to 1 week.