Almond Joy candy bars have always been one of my favorites – my mom’s too. Actually, anything with chocolate and coconut will win me over instantly! These cookies go quickly in my house so I usually double the recipe and freeze some – if I don’t freeze some, we will devour all of them!
It is not as if I am hiding them from anyone! However, if they are discovered it is not a problem, they are not difficult to make so knocking out more takes little time.
I have made these with unsweetened coconut, and they were still fabulous. If you need to cut back on sugar, that is a good way to do so. They still retain the moist and chewy texture – also, I love how the almonds give the cookie a little crunch!
This recipe doesn’t make a huge batch so there is no excuse to make up a batch,
INGREDIENTS
1 1/8 cups all purpose flour (1 cup plus two tablespoons)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened (1 stick)
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups semi sweet chocolate chips
1 cup sweetened coconut flakes (shredded coconut)
3/4 cup sliced almonds
INSTRUCTIONS
Preheat oven to 350 degrees
In small bowl whisk to combine flour, baking soda and salt. Set aside.
Using mixer cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
Using 1 1/2 tablespoon cookie scoop drop by rounded spoonfuls onto parchment covered cookie sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
