White Chocolate Cookies

Tasty toasty cookies! I generally find white chocolate a bit too sugary so I made this cookie recipe with unsweetened toasted coconut and toasted almonds to temper the sweetness. I pretty much followed a basic cookie recipe, but reduced the amount of brown sugar. Here it is:

• 2 1/4 c. flour
• 1 t. baking soda
• 1/4 t. salt
• 8 oz. (1 stick) butter
• 1/2 c. brown sugar
• 1 c. sugar
• 1 t. vanilla
• 2 eggs
• 10 oz. package of white chocolate chips (the natural brands seem to be less super-sweet)
• 1 c. toasted unsweetened coconut
• 1 c. toasted sliced almonds

1. Preheat oven to 375 degrees. Toast almonds and coconut (coconut will brown more quickly).
2. Combine flour, baking soda and salt. Set aside.
3. Cream butter, sugars and vanilla. Add eggs one at a time.
4. Slowly add flour mixture to butter mixture. Fold in coconut, chocolate chips, and almonds.
5. Drop by tablespoonfuls onto ungreased cookie sheets and bake for 9-12 minutes. Makes about 3 dozen.