Amaretto Chunk Cookies Recipe

Directions:

1. Combine flour, baking soda and baking powder and salt ; stir with a whisk.
2. In a large mixing bowl on medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract.
3. Reduce speed to low and mix in flour, just until blended.
4. Stir in nuts, chips and coconut.
5. Drop by tablespoons 2 inches apart on ungreased baking sheet. Bake 10 – 12 minutes or until golden around the edges.
6. Let cookies set on sheet approx. 4 min. and put them on a wire rack.
7. Store in tight container up to 1 week or in the freezer 3 months.
8. Michele substituted the flour for 2 1/4 cups of bread flour. She also lightly toasted the coconut and the almonds and chilled the dough before baking.