Ingredients
1/2 cup butter, softened
3/4 cup white sugar
1 teaspoon almond extract
1/2 cup shortening
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips
Donna's Coconut Almond Cookies Recipe
The oven to 350 degrees F (175 degrees C) oven. Line two baking sheets with parchment paper.
In a bowl until creamy butter, shortening and sugar beat. Almonds and vanilla extract into the creamed mixture and salt. Gradually beat the flour until smooth. Mix coconut into the dough.
Soup into balls, roll the dough by heaping scoop up the prepared baking sheet and arrange about 2 inches outside. Press the cookies thick flour and 1/4 in. Dip the bottom of a glass.
10 minutes until lightly browned, Bake in preheated oven. 2 or 3 minutes before removing cookies from baking sheets to cool. Although cookie baking, a microwave oven for 30 seconds in a small container half chocolate heat; mix. Heating and chocolate, melted, stirring until smooth and warm, repeat steps. Place the remaining chocolate chips into the melted chocolate and heating, and continue to stir until melted and just warm. Transfer the melted chocolate in a resealable plastic sandwich bag. Snip off a small corner of the bag with a pair of scissors.
Keep your bag as a pastry bag and warm cookies in a zigzag pattern on the thin line of melted chocolate to tighten. 30 minutes to harden the chocolate, allowing transfer cookies to cooling racks.
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