Prep Time 20m
Cook Time 12m
Ready Time 60m
Yield 4 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2/3 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, beaten
  • 1/4 cup Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups flaked coconut
  • 2 cups (12 oz. pkg.) milk chocolate chips
  • 1 cup slivered almonds
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Combine shortening, brown sugar and granulated sugar in bowl of electric mixer. Beat at medium speed until well blended. Add egg, milk, vanilla and almond extract. Beat at low speed until blended.
  • Step 3Combine flour, baking soda and salt in medium bowl. Add to creamed mixture at low speed until just blended. Stir in coconut, chocolate chips and almonds.
  • Step 4Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheets. Form each into 3 x 1-inch ovals.
  • Step 5Bake 12 minutes, or until golden brown. Cool 2 minutes on baking sheets. Transfer to cooling racks to cool completely.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
doughboy doughboy

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