These chocolate chip cookies get an extra dose of bliss with the addition of almonds and coconut. The almonds add a nice crunch and the coconut gives the cookies a nice chewy texture. I love the flavor of chocolate, almonds, and coconut together too . . . kind of like an Almond Joy in a cookie!

Ingredients
2 1/4 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup of butter, softened
1/2 cup white sugar (I use organic sugar)
1/2 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups shredded coconut
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1 cup chopped almonds

Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, and salt, and set aside.

In a large bowl, add the butter, white and brown sugars, and the vanilla extract. Beat with an electric mixture until the butter looks lighter in color and has fluffy texture. Scrape the sides of the bowl, and add the eggs one at a time, beating well between each addition.

Using a big wooden spoon, gradually mix the flour mixture into the butter mixture. Stir in the coconut, chocolate chips, and almonds.

Use a tablespoon to drop dough onto an ungreased cookie sheet, making sure to leave about 2 inches of space between each cookie. (Note: I baked some of my cookies on a light-colored baking sheet, and some on a dark-coated baking sheet covered with foil. The cookies on the dark-coating baking sheet had a higher-rise and were more golden brown in color than those on the light-colored baking sheet. I think this recipe is more suited to a dark-coated baking sheet. Just food for thought!)

Bake cookies for about 10 minutes, or until they are golden brown. Cool on the baking sheet for a few minutes before moving cookies to a wire rack to cool completely (or at least until your family discovers them!).