Ingredients Jump to Instructions ↓

  1. 1 3/4 c All-purpose flour; u

  2. -nsifted, plus 2 tb All-purpose flour; unsifted

  3. 1/4 c Cake flour; unsifted, plus

  4. 2 tb Cake flour; unsifted

  5. 1/4 ts Cream of tartar

  6. 1/2 ts Salt

  7. 12 tb Unsalted butter; softened

  8. 5 tb Shortening

  9. 3/4 c Granulated sugar

  10. 1/2 c Light brown sugar, packed

  11. 1/4 c Dark brown sugar, packed

  12. 1 Egg/extra large

  13. 1 Egg yolk/extra large

  14. 2 ts Vanilla extract

  15. 1/2 ts Almond extract

  16. 7 oz Milk chocolate bar

  17. Coarsely chopped 1 1/4 c Sweetened coconut flakes

  18. 2/3 c Walnuts; chopped

Instructions Jump to Ingredients ↑

  1. Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 325 degrees; line 2 cookie sheets with parchment paper. Sift together the flours, cream of tartar and salt. Cream the butter and shortening in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugars and beat for 3 minutes on moderate speed. Beat in the egg and egg yolk. Blend in the vanilla extract and almond extract. On low speed, add the sifted mixture and mix until the particles of flour are absorbed. Stir in the milk chocolate, coconut and walnuts. For each batch, drop 2 tablespoon-size mounds of the dough onto a lined cookie sheet, spacing the mounds about 2 to 2 1/2 inches apart. Bake for 15 minutes, or until a light golden color. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool completely. Store in an airtight container. --


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