Donna's Coconut Almond Cookies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. (Prep time: 5 minutes)

Recipe View 5 mins In a large bowl, beat together the softened butter, shortening, and granulated sugar until light and creamy. (5 minutes)

Recipe View 5 mins Mix in the almond extract, vanilla extract, and salt. Gradually beat in the all-purpose flour until a smooth dough forms. (5 minutes)

Recipe View 2 mins Stir in the sweetened flaked coconut until evenly distributed throughout the dough. (2 minutes)

Recipe View 10 mins Scoop the dough by heaping tablespoonfuls and roll into balls. Arrange the dough balls about 2 inches apart on the prepared baking sheets. (10 minutes)

Recipe View 5 mins Dip the bottom of a glass in flour to prevent sticking, and gently press each cookie to about 1/4 inch thickness. (5 minutes)

Recipe View 11 mins Bake in the preheated oven until the edges are lightly browned, approximately 10-12 minutes. (Bake time: 10-12 minutes)

Recipe View 2 mins Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. (Cooling time: 2-3 minutes)

Recipe View 5 mins While the cookies are baking, melt half of the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and melted. Add the remaining chocolate chips to the melted chocolate and stir until all chips are melted. (5 minutes)

Recipe View 2 mins Transfer the melted chocolate to a resealable plastic sandwich bag. Snip a very small corner off the bag with scissors. (2 minutes)

Recipe View 10 mins Hold the bag like a pastry bag and squeeze a thin, zigzag line of melted chocolate onto the warm cookies. (10 minutes)

Recipe View 30 mins Transfer the chocolate-drizzled cookies to cooling racks to allow the chocolate to harden completely, about 30 minutes. (30 minutes)