In a large standing mixing bowl add butter and beat well. Add sugar and beat well, about 1 minute stopping to scrape the bowl. Add eggs and almond extract and beat well until mixed. Add 1/3 of the caramel corn and mix gently. Add flour, salt, baking soda, and baking powder and mix until combined. Add oats, coconut, white chocolate chips and remaining caramel corn and mix gently until blended.

Allow the dough to chill for 30 minutes in refrigerator.

Preheat oven to 350.

Use a 1 ½ -inch cookie scoop and place dough on baking trays. Bake for 9-10 minutes or until the cookies are lightly browned on the bottom. Remove and allow to sit for 1 minute and then use a spatula to place on a cooling rack.

When cookies are completely cool, place in a food storage container. These cookies also freeze well.