brown sugar, light (packed)
(small) chocolate instant pudding mix (dry)
2 1/4 c
chopped roasted almonds
1Preheat oven to 375 degrees F.
Cream together butter, sugars, and eggs.
Add 1 1/2 cups flour, pudding mix and baking soda and blend well.
Then add the last 3/4 cup flour , blend until well combined, add coconut, almond extract, almonds. Continue to mix until well combined.
* You might want to refirgerate the cookie dough for a couple of hours or even over night before baking for best results).
Spray cookie sheet lightly with nonstick cooking spray.
Drop cookies by teaspoonfuls or roll into balls.
Bake cookies 10-12 minutes.
Cool on baking sheet for 2 minutes; remove to wire rack to cool completely.
Store in air tight container.