Amaretto Chunk Cookies

I found this recipe in a magazine a couple years ago. I really like them, I loved the coconut in them. Try them out

Amaretto Chunk Cookies

Prep 30 minutes plus cooling
Bake about 10 minutes per batch
Makes about 4 dozen cookies

2 1/2 cups - all-purpose flour
1 teaspoon - baking soda
1 teaspoon - baking powder
1/2 teaspoon - salt
1 cup - butter or margarine (2 sticks), softened
1 cup - packed brown sugar
1/2 cup - granulated sugar
2 - large eggs
1 tablespoon - Amaretto Lliqueur
2 teaspoons - almond extract
2 cups - semisweet chocolate chips
1 cup - sweetened flaked coconut
1 cup - sliced almonds

1. Preheat oven to 375°F. On waxed paper, combine flour, baking soda, baking
powder, and salt.
2. In large bowl, with mixer at medium speed, beat butter and sugars until creamy.
Beat in eggs, amaretto, and extract. Reduce speed to low; beat in flour mixture just
until blended. Stir in chocolate chips, coconut, and almonds.
3. Drop dough by heaping measuring table-spoons, 2 inches apart, on ungreased
large cookie sheet. Bake cookies 10 to 12 minutes or until golden around edges.
Transfer cookies to wire racks to cool.
4. Repeat with remaining dough. Store cookies in tightly covered container at room
temperature up to 1 week, or in freezer up to 3 months.
Note: each cookie contains about 145 calories, 2 g protein, 17 g carbohydrate, 8 g
total fat (4 g saturated), 1 g fiber, 20 mg cholesterol, and 105 rng sodium.

We are adding this to Kimba's DIY- check out all of the great stuff from your fellow bloggers.

The Junk Mammas