These simple, sweet drop cookies combine chocolate, coconut and almond in a delightful homage to a Test Kitchen favourite chocolate bar.
- Portion size 70 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In large bowl, beat butter with granulated sugar and brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture in 3 additions just until combined. Stir in chocolate chips, almonds and coconut.
Drop by rounded 1 tbsp, 2 1/2 inches (6 cm) apart, onto parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating sheets halfway through, until tops are firm and bottoms are light golden, 10 to 12 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts per cookie: about
- Sodium 42 mg
- Sugars 6 g
- Protein 1 g
- Calories 78.0
- Total fat 5 g
- Potassium 30 mg
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
