Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2
cup butter or margarine, softened
1/2
teaspoon almond extract
1
egg
2
cups flaked coconut
2/3
cup chopped toasted almonds
Preparation
Heat oven to 375°F. In large bowl, stir cookie mix, butter, extract and egg until soft dough forms. Stir in 1/2 cup of the coconut and the almonds; mix well.
Roll dough into 36 (1-inch) balls. Dough will be sticky. Roll balls in remaining coconut until well coated. Place 2 inches apart on ungreased cookie sheets.
Bake 9 to 11 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.
