This cookie is Famous Amos copycat. Buttery, choclatety and nutty flavour. A perfect snack to munch!! My cookie is much more healthier which has added oat meals and desicated coconut.😊
新鲜出炉的椰香杏仁巧克力曲奇，是不是太诱惑了！😋
Coconut & Almond Chocolate Chip Cookies
Ingredients:
140g Unsalted Butter
150g Light brown sugar
1 Large Egg
1 tsp Vanilla Extract
125g All Purpose Flour
1/2 tsp Baking soda
3/4 tsp Fine Salt
50g Chocolate Chips
50g Almond nibs
50g Oatmeals
35g Desicated Coconut
Directions:
1. Preheat oven to 160ºC(Fan force mode). Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer beat the butter and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips, almond nibs, desicated coconuts and Oatmeals.
4. If time permits, refrigerate the dough for at least 1 hour. This allows the dough to “marinate” and makes the cookies thicker and more flavorful.
5. Drop 1 tsp of dough onto prepared baking sheets about 1/2 inch apart of each cookies dough.
6. Bake for 12-15 minutes, or until golden brown. Cool on tray for 5-10 minutes before removing to wire racks to cool completely.
7. Stored in an airtight container.
椰香杏仁巧克力曲奇
配料：
140g 无盐黄油
150g 红糖
1个 大鸡蛋
1茶匙 香草精
125克 通用面粉
1/2茶匙 小苏打
3/4茶匙 精盐
50克 巧克力豆
50克 杏仁粒
50克 燕麦片
35克 椰子干
制法：
1.将烤箱预热至160ºC（风扇模式）。在烤盘上铺上烘培纸。
2. 将面粉，小苏打和盐混合在一起。
3.在电动搅拌机的碗中，将黄油和红糖打发，约2分钟。加入香草和鸡蛋，继续打发。逐渐拌入面粉以低速搅拌均匀。拌入巧克力豆，杏仁碎，椰子干和燕麦片，搅拌均匀。
4.如果时间允许，将面团冷藏至少1小时。这样可以使面团“腌制”，并使饼干更浓郁，更美味。
5.将1茶匙面团放在准备好的烤盘上，每个饼干面团约相距1/2英寸。
6.烘烤12－15分钟，或直到变成金黄色。取出并让其在托盘上冷却5-10分钟，然后再移至线架以使其完全冷却。
7.存放在密闭的容器中。
Happy Baking!
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