For your next catered event, whip up everyone's favorite cookie — with a lil' extra. These Chocolate Almond Coconut Cookies are a classic, fluffy and chewy chocolate chip cookie, made even better with melty HERSHEY'S Milk Chocolate Chips, sweet coconut flakes and crunchy sliced almonds.
Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Blend together flour, baking soda and salt in large bowl. Set aside. Mix butter, granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add vanilla and eggs, mixing just until incorporated. Gradually add flour mixture, mixing until well blended. Stir in HERSHEY'S Milk Chocolate Chips, coconut and almonds. Using #60 scoop, drop dough onto prepared sheet pans.
Bake 7 to 9 minutes* or until lightly browned. Cool 10 minutes on sheet pans. Remove to wire racks; cool completely.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.