One of my most favorite candy bars is Almond Joy which up until now I could only get in the United States (drat those importers who brought it to Canada!). I thought, why not make my favorite chocolate bar into a cookie? So I did. Packed full of coconut, chocolate, and almonds, it is like eating an Almond Joy in cookie form.
1 1/4 cups flour
1/3 cup sugar
1/3 cup brown sugar
1/2 cup butter
1 egg, room temperature
1 cup unsalted butter, softened
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
1 cup sliced or slivered almonds
1 cup semi-sweet chocolate chips
Preheat your oven to 350°F and line your cookie sheet with parchment paper or a silicone mat. Sift the flour, baking soda, baking powder, and salt in a bowl and set aside. In a mixing bowl fitted with the paddle attachment, mix together the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix for another 1 to 2 minutes. Add the flour and mix in by hand until most of the flour has been absorbed. Return it to the mixer and blend for another 3 to 4 rotations. Stir in the coconut, almonds, and chocolate chips.
Drop a heaping tablespoonful onto the prepared cookie sheet about 2” apart. Bake for 10 to 12 minutes or until the tops are golden brown. Allow to rest in the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
Makes 34 cookies.