1 1/3 cups semi-sweet chocolate chips, melted and cooled slightly
1 cup shredded coconut
1/2 cup sliced almonds, toasted
Preheat oven to 375°.
Combine flour, baking soda and salt in medium bowl; set aside.
Beat Country Crock® Baking Sticks and sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in eggs and vanilla, scraping sides occasionally. Beat in melted chocolate until blended. Gradually beat in flour mixture until blended. Stir in coconut and almonds.
Shape dough into 1-inch balls and arrange on ungreased baking sheets, 2 inches apart. Flatten each cookie with flat bottom of glass dipped in cold water. Bake 10 minutes or until just set on top. Let stand 1 minute on wire rack; remove from sheets and cool completely.