White chocolate coconut oatmeal cookies..

WOW that is a mouthful! I found these cookies on Epicurious.com and took the ladies recommendations to cut back on the sugar and chill the dough. These cookies were super soft and chewy on the inside and slightly crispy on the outside. Perfect! I didn’t add the nuts as we were out and used white chocolate chips instead of semi-sweet. I also baked at 350 on chilled cookie sheets to keep the cookies from spreading. They came out perfectly!!! A great twist on our favorite oatmeal cookies!!

ENJOY!

Ingredients:
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

Directions:

Preheat oven to 375°F.–I baked at 350.

Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.

Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.

Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

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