My son Aidan has been giving me the “let’s make cookies” talk for the last few days.  He’s got a point; “school’s out, I need something to do, I love chocolate, I’m hungry…etc.”  Best way to keep him quiet is to put him on a hunt for a new cookie.  We found a couple and decided to “smash”them together.  A chocolate cookie with coconut, dark and white chocolate chips and sliced almonds.  We reduced the sugar and used some whole wheat pastry flour to lighten them up a bit and you would never know it.  They’re delicious!

You’ll need:

1 cup whole wheat pastry flour

1 1/4 cups AP unbleached flour

1 tsp baking soda

1/2 tsp salt

1/2 cup dutch cocoa (I like Droste)

1 cup butter, softened

1 1/3 cup raw sugar

1 Tbs vanilla extract

2 eggs

1 1/2 cups dark and white chocolate chips, mixed (your choice)

1/2 cup unsweetened coconut, shredded or sliced

1/2 cup sliced almonds

Preheat oven to 375 F.  In a medium bowl, combine flours, baking soda, salt and cocoa.  Set aside.  In your mixer’s bowl combine butter and sugar and beat until light and fluffy.  Add vanilla, then eggs one at a time, and mix thoroughly.  Add dry ingredients and mix until just combined.  Add chips, coconut and almonds again mixing until just combined.  Do not over mix!

Drop 1 1/2 inch balls on parchment paper lined cookie sheets.  Bake for 10-12 minutes.  Remove and cool on rack.  Makes about 4 dozen.  Enjoy!