Ingredients

• 1/4 cup Smart Balance light butter spread, softened (this should be the stick butter, not the soft tub-style)
• 1/4 cup butter, softened
• 2 egg whites
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup Splenda granular
• 2 cups white flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini chocolate chip
• 1 cup almonds, toasted and roughly chopped
• 1 cup unsweetened coconut, toasted until golden brown

Instructions

1. Preheat oven to 375 and prepare cookie sheets with parchment paper.

2. Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast).

3. Combine flour, baking soda, and salt. Set aside.

4. Using stand mixer, cream butter and sugars until light and fluffy.

5. Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined.

6. With your mixer turned to low, add dry ingredients until flour is incorporated.

7. Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds.

8. Drop with a cookie scoop (1.5T) onto cookie sheet.

9. Bake 10-12 minutes until golden brown on edges.

10. Cool for 1 minute before removing to wire rack to cool completely.