Coconut Crunch Cookies

My husband enjoys football. A true lover of the game and all it stands for. I would be hard pressed to find anything he enjoys more in life than sitting in front of his high def screen, a beer in hand, and his team on the field. Add a little food in there and you have his description of the perfect day.

My in-laws are seriously devoted Steelers fans’ too, so I don’t even have to explain how excited the family is about the Superbowl this year. Me, I’m a Pats fan, always will be, but I am rooting for the Steelers this time, supporting his team and doing my part by cooking for the big day.

Along with all the beer, super sandwiches, dips and chips etc, we need a little sugar dontcha think?? A little sweetness to go along with the game? Perhaps mounds of creamy milk chocolate, mocha and caramel, Nutella on crusty bread, strawberries dipped in dark rich….oh wait…..that’s my perfect day…my bad……hold on…..back to his day. Cookies! Cookies are good football snacks! You can hold a cookie in one hand, and swing a terrible towel with the other. You can shove a cookie in your mouth and follow it with a beer chaser. Cookies. Good. Chocolate better, but cookies still good.

John loves coconut and since it’s his big day I choose a cookie loaded with coconut. The addition of the nuts gives it a nice crunch, yet you still get an almost macaroon like taste. Yes they have some chocolate chips in them too. Little somethin' for Mama. I think it’s a nice compromise don’t you?

Coconut Crunch Cookies
Printable recipe
1 cup butter, room temperature
¾ cup sugar
¾ cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 cups flaked coconut
1 pkg (12 ounces) milk chocolate chips
1 cup finely chopped almonds

In a large mixing bowl cream the butter and the sugar until light and fluffy. Beat in the eggs and extracts. Combine the flour, baking soda and salt and gradually add it to the creamed mixture. Mix well. Stir in the coconut, chips and almonds.

Drop by the rounded teaspoon 2 inches apart on to ungreased cookie sheet. Bake at 375 for 9 – 11 minutes or until lightly browned. Cool for 1 minute before removing to wire rack.