Almond-Coconut “Aloha” Cookies

It’s official.  I have found the best cookie in the world–coincidentally, it is a recipe I formulated and tested myself.  Now, before you get all skeptical, keep in mind this isn’t like saying my 6th grade science project is in the running for a Nobel Prize.  This is like saying that Almond-Coconut “Aloha” cookies (trademark pending) is one, big batch of Awesome-Sauce.  A few weeks ago I was reading on my friend Lauren’s blog and she mentioned bits of what became a beautiful idea.  She said her boyfriend added handfuls of coconut and almonds ground in the food processor to regular chocolate chip cookies and they were delicious.  Hello, idea.  Almond flour, a bit of almond flavoring, coconut, white chocolate chips–it’s like a tropical sunrise in your mouth!  Sold and sold.  I’ve been tinkering with this recipe for a week or so and I’ve finally got the measurements just right for deliciously addicting cookies.

Almond-Coconut “Aloha” Cookies
Preheat oven to 350′ F

1/2 cup butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 1/2 tsp. Mexican vanilla
1 tsp. almond extract
2 eggs

2 cups flour
1 1/2 cup almond flour or almond meal
1 tsp. baking soda
1 tsp. salt
2 – 2 1/2 cups shredded coconut
12 oz. bag white chocolate chips

Whip butter and sugars until fluffy, about 2 minutes. Add vanilla, almond & eggs, beat again. Sift flours, salt & soda, stir into sugar mixture, careful not to overstir. Add coconut and chocolate chips and mix until just combined. With cookie scoop, or two spoons, place dough balls onto parchment lined baking sheet, bake 9-10 minutes until just done, not crispy. Let cool 2-3 minutes on pan and then remove to wire rack. Devour immediately, rinse, repeat.