Toasted Coconut Toffee Cookies
Contributed by Diane S.
(Makes about 5 dozen)

1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
3 eggs
1 teaspoon almond extract
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups coconut, toasted (see note)
1 (10-ounce) package English toffee bits

Heat oven to 350 degrees. Combine sugar, brown sugar and butter in
large mixer bowl. Beat at medium speed, scraping bowl often, until
creamy, 1-2 minutes. Add eggs, almond and vanilla. Continue beating
until well-mixed, 1-2 minutes. Add flour and baking soda. Reduce
speed to low; beat until well-mixed, 1-2 minutes. Stir in coconut and
toffee bits by hand.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased
cookie sheets. Bake for 8-11 minutes, or until edges are golden
brown. Let stand 1 minute; remove from cookie sheets. Cool completely.

Note: To toast coconut, place coconut on ungreased baking sheet. Bake
at 350 degrees, stirring occasionally, until light golden brown, 8-10
minutes. Remove from baking sheet. Cool completely.