easy cookie recipe

Almond Macaroon Brownies Ingredients: BROWNIES 1 (19.5-oz.) pkg. Pillsbury® Brownie Classics Traditional Fudge Brownie Mix 1/2 cup oil 1/4 cup water 2 eggs TOPPING 1 (8-oz.) pkg. cream cheese, softened 2/3 cup sugar 2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour 2 eggs 2 cups coconut 1 cup chopped almonds, toasted if desired* GLAZE AND GARNISH 1 cup semisweet chocolate chips 2 teaspoons oil 48 whole almonds, toasted Preparation Directions: 1. Heat oven to 350°F. Grease 15x10x1-inch baking pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased pan. 2. In medium bowl, combine cream cheese, sugar, flour and 2 eggs; beat until smooth. Stir in coconut and 1 cup chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly. 3. Bake at 350°F. for 35 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled. 4. In small saucepan, combine chocolate chips and oil. Heat over low heat until chocolate is melted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each bar with 1 whole almond. Store in refrigerator. Yield: 48 bars Tips: * To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently. High Altitude: (Above 3500 Ft.) See package for directions.

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I am mot sure of any I am looking for some myself, I just always buy the box cookies