Crispy, crunchy cookies made with coconut, almonds and chocolate chips are a delightful treat any time of year! We always have almonds on hand to make Almond Coconut Crunch Cookies because we eat a handful every day with yogurt for an afternoon snack. I coarsely chop the almonds for this recipe in a mini processor. The measurement seems to come out about the same whether I measure before or after chopping. I would think that slivered or sliced almonds sold in stores could be used for this recipe to save time as well. Chocolate chips – use your favorite. The original recipe called for milk chocolate but the first time I made the recipe, there was only semisweet chips available. So I’ve always used them ever since – until the time there was only dark chocolate chips available on the ... [Read More]