How to make it

  • Combine flour, baking soda and baking powder and salt ; stir with a whisk.
  • In a large mixing bowl on medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract.
  • Reduce speed to low and mix in flour, just until blended.
  • Stir in nuts, chips and coconut.
  • Drop by tablespoons 2 inches apart on ungreased baking sheet. Bake 10 – 12 minutes or until golden around the edges.
  • Let cookies set on sheet approx. 4 min. and put them on a wire rack.
  • Store in tight container up to 1 week or in the freezer 3 months.
  • Michele substituted the flour for 2 ¼ cups of bread flour. She also lightly toasted the coconut and the almonds and chilled the dough before baking.

Reviews & Comments 1

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    " It was excellent "
    laadeedaa ate it and said...
    Oh my, only 1 tbsp. Amaretto liqueur LOL I'm afraid the bottle might slip a bit while I'm measuring into the ingredients ;-0 This cookie recipe looks real good and I know when I'm making them I'll omit the almond extract and keep pouring with the Amaretto LOL LOL LOL... You've sure got my 5 forks!
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