1 cup salted butter, softened
1 ½ cups white sugar
2 eggs
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
2 ½ cups sweetened shredded coconut
1 ½ bags chocolate chips (3 cups)
2 cups peeled, slivered almonds

1)Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.
2)In a mixing bowl, cream together the butter and sugar until creamy.
3)Add the eggs and beat until creamy
4)Meanwhile mix the dry ingredients together in a separate bowl.
5)Add the dry ingredients to the mixing bowl and stir until you have a thick cookie dough.
6)Add the coconut, chocolate chips and almonds and mix until well combined.
7)Scoop the cookies onto the sheetpans and bake at 350 for about 10 minutes. (when you take the cookies out they should still be a bit doughy looking in the middle- they will stiffen up).

 

Ingredients

1 cups (6 ounces) semisweet chocolate chips, divided

1/4 cup chopped Diamond of California® Pecans

1 pastry shell (9 inches), baked

1/4 cup caramel ice cream topping

2 packages (8 ounces each) cream cheese, softened

3/4 cup confectioners' sugar

2 tablespoons heavy whipping cream

Whipped cream and additional chocolate chips, Diamond of California® Pecans and caramel topping for garnish, optional

Directions

• Sprinkle 1/4 cup of chocolate chips and pecans into pastry shell. Pour caramel topping over chip and pecans; set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, combine cream and remaining chips; cook and stir over low heat until smooth.
• Gradually beat into cream cheese mixture. Carefully spread into pastry shell. Chill until set. Garnish as desired. Yield: 8 servings.