Coconut-Almond Chippers

Tips: Mildly flavored, with lots of great textural contrasts from coconut, almonds, and chocolate, these are just plain fun. I tried toasting the coconut and the almonds, which normally really assists in bringing out the flavor, but it completely changed the cookie and I didn't like it as well. One step you should not skip, however, is processing the coconut. The long shreds, which can make portioning out the dough and eating more difficult, are eliminated, and you're left with a nice chewiness and not-too-strong coconut flavor. It's easiest for me to find sweetened shredded coconut, so that's what I use here. If you want a slightly sweeter cookie base, increase the sugar to 3/4 cup. I start with whole, skin-on almonds and chop them myself. Of course, you can substitute semisweet chocolate chunks or chips for the milk chocolate. These are best when quite fresh, so if you're going to store them for more than a day, freeze them.

Ingredients:

• 1-1/3 cups sweetened shredded coconut
• 2/3 cup coarsely chopped, skin-on almonds
• 9 ounces (1-1/2 cups) milk OR semisweet chocolate chunks OR chips
• 1 cup plus 2 Tbsp. all-purpose flour
  (stirred with a fork before measuring)
• 1/2 tsp. baking soda
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 tsp. vanilla
• 1 egg, graded "large"

In workbowl of food processor fitted with steel blade, process coconut in three bursts of about 10 seconds each, just until coconut is finely shredded. Combine coconut, chopped almonds, and chocolate chunks/chips in medium bowl; set aside. Line cookie sheets with foil, shiny side up (do not grease). Adjust rack to center of oven; preheat oven to 375 degrees F. Sift together flour, baking soda, and salt.

In large bowl, using a large spoon, cream together softened butter, sugar, and vanilla until light and fluffy. Beat in egg. Stir in flour mixture. Add coconut, almonds, and chocolate; mix until chocolate chips/chunks are evenly distributed.

Drop by well-rounded tablespoons (not measuring tablespoons) onto lined cookie sheets, allowing about 2 inches between each cookie (I place 12 cookies on a 15-1/2 by 10-1/2 inch sheet). Bake one sheet at a time on center rack for about 10 to 11 minutes, turning sheet back-to-front once about halfway through baking time. Edges of cookies should be a light golden brown. Do not overbake!

Allow to stand on cookie sheets about 3 minutes before removing to cooling racks. Cool completely before storing airtight or freezing.

Yield: About 2-1/2 dozen cookies

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