Soft, chocolaty cookies still warm from the oven are always a big hit. This recipe will remind you of a popular coconut-almond-chocolate candy bar.
Oxmoor House JUNE 2005
Combine first 5 ingredients; stir well, and set aside.
Combine butter and chocolate in a small saucepan; cook over low heat, stirring often, until melted and smooth. Remove from heat. Transfer mixture to a large bowl; cool completely.
Add sugars to chocolate mixture, beating at medium speed of an electric mixer until well blended. Add eggs and vanilla; beat until smooth. Gradually add flour mixture, beating well. Stir in coconut and almonds. Cover and chill dough 1 hour.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 10 minutes. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
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