Sample:


Almond Chocolate Coconut Cookies I

"Light cookie with the taste of an Almond Joy candy bar."
Original recipe yield: 4 dozen.
INGREDIENTS:
4 egg whites
1 cup confectioners‘ sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds
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DIRECTIONS:
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.

Almond Chocolate Coconut Cookies II

"These cookies are easy to make and delicious." Original
recipe yield: 4 dozen.
INGREDIENTS:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
4 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
5 cups semisweet chocolate chips
2 cups flaked coconut
2 cups chopped almonds
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DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl cream together the butter white sugar and brown sugar until smooth.
Beat in the eggs one at a time then stir in the vanilla. Combine the flour baking
soda and salt stir into the creamed mixture until well blended. Finally stir in the
chocolate chips coconut and almonds. Drop by rounded spoonfuls onto the prepared
cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet
for 5 minutes before removing to a wire rack to cool completely.
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