3/4 cup granulated sugar
1 cup brown sugar
1 large/XL egg
2 tsp almond extract
2 tsp coconut extract
3 cups all-purpose flour (stirred, spooned, and leveled)
1 tsp salt
1 tsp baking soda
1 cup sliced almonds
1 cup sweetened shredded coconut
2 cups (12oz bag) semi-sweet chocolate chips
*1 Tbsp milk - if needed
Preheat oven to 350 degrees Fahrenheit. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Cream until light and fluffy. Add the egg and both extracts. Mix well and scrape the bowl with a spatula. In a separate bowl, stir together the flour, salt, and baking soda. Add dry ingredients to the butter mixture until just combined, about 1 minute. Add the almonds, coconut, and chocolate chips (save some of each to top cookies with, if desired). Mix gently on low speed until just combined, about 30 seconds. *If dough is crumbly, add 1 Tbsp of milk and mix gently until dough comes together. Line a baking sheet with a silicone baking mat, parchment paper, or spray with cooking spray. Scoop cookie dough balls and place onto prepared baking sheet about 2-inches apart. (12 small cookies per tray or 8 large cookies per tray.) Top with extra almonds, coconut, and chocolate chips, if desired. Bake at 350 degrees Fahrenheit for 8-10 minutes depending on size, until edges are just barely starting to brown. Allow to cool for 1 minute on tray, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.