Coconut-Chocolate-Almond Cookies

By ldelmas

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/3 cup unsweetened baking cocoa
• 1/2 cup butter, softened
• 1 egg
• 1/2 teaspoon almond extract
• 1/2 cup sliced almonds, toasted
• 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
• 1 teaspoon coconut extract
• 1/2 cup flaked coconut, toasted

Details

Servings 24
Preparation time 30mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F. In large bowl, stir cookie mix and cocoa until well blended. Add butter, egg and almond extract; stir until soft dough forms. Gently stir in almonds. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls.

Bake 12 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In medium bowl, stir frosting and coconut extract. Frost cookies. Sprinkle with coconut.