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200g Butter
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150g castor sugar
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160g Brown Sugar
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2 eggs
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5ml Vanilla
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300g flour
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5ml Bicarbonate of Soda
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2.5ml salt
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400g choc chips
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120g coconut
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150g almondschopped
(Makes ± 60 cookies)
METHOD:
- Preheat the oven to 180°C and line 2 greased baking trays with baking paper.
- Cream together the butter and the sugars and beat in the eggs one at a time. Add the vanilla.
- Sieve together the flour, bicarbonate of soda and the salt. Add the chocolate chips, almonds and coconut and mix together.
- Add the dry ingredients to the butter mixture and mix to combine and make the dough.
- Scoop out tablespoons of the batter, roll into balls and place on the prepared baking trays. Press down lightly.
- Bake for about 8-10 minutes in the preheated oven until slightly golden brown.
- Cool for 5 minutes on the baking tray and transfer the cookies to a cooling rack.
- Cool completely.
- Store in an airtight container for up to a week.