Heat oven to 350° F.
Combine sugar, brown sugar and butter in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).
Add eggs, almond extract and vanilla. Continue beating until well mixed (1 to 2 minutes), reduce speed to low; Add flour and baking soda.
Beat until well mixed (1 to 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 to 11 minutes or until edges are golden brown.
Let stand 1 minute; remove from cookie sheets. Cool completely.
TIP: To toast coconut, place coconut onto ungreased baking sheet.
Bake at 350° F, stirring occasionally, until light golden brown (8 to 10 minutes).
Remove from baking sheet.
Nutrition Facts (1 cookie)
Protein 1 g
Carbohydrate 15 g
Dietary Fiber 0 g
Fat 6 g
Cholesterol 25 mg
Sodium 85 mg
©Land O'Lakes, Inc. 2000
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