Chocolate Almond Coconut Cookies

Chocolate Almond Coconut Cookies

Made with:

HERSHEY'S Milk Chocolate Chips (Item# 61425)


1 lb. 7 oz. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 lb. unsalted butter, softened
11 oz. granulated sugar
11 oz. light brown sugar
1/2 oz. vanilla extract
7 oz. (4 large) eggs
2 lbs. 4 oz. HERSHEY'S Milk Chocolate Chips (Item# 61425)
12 oz. sweetened coconut flakes
10 oz. sliced almonds


    1. Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Blend together flour, baking soda and salt in large bowl. Set aside. Mix butter, granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add vanilla and eggs, mixing just until incorporated. Gradually add flour mixture, mixing until well blended. Stir in HERSHEY'S Milk Chocolate Chips, coconut and almonds. Using #60 scoop, drop dough onto prepared sheet pans.
    3. Bake 7 to 9 minutes* or until lightly browned. Cool 10 minutes on sheet pans. Remove to wire racks; cool completely.
    *If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.

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