If there is one thing my coworkers enjoy more than cookies, it’s candy. So I have a feeling candy-inspired cookies are not going to last long on my desk tomorrow morning. It’s also national donut day tomorrow, so it’s going to be sugar-high Friday at work. I don’t even like almond joy candy bars, but I like coconut, chocolate and almonds separately. I think it’s the weird gooey coconut in the candy bar that I don’t like. These cookies are soft and chewy but the coconut that is on the outside gets nice and toasty so there are some great textures in this cookie.
And of course, it wouldn’t be a good cookie without a little cookie dedication. These are dedicated to my friend wong-a-long who’s birthday is today. She’s been one of my dedicated coworker taste testers, which is no easy job.
- 1 cup salted butter, softened
- 1 ½ cups white sugar
- 2 eggs
- 2 ¼ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 ½ cups sweetened shredded coconut
- 3 cups chocolate chips
- 2 cups peeled, slivered almonds
- Coarse salt
Preheat the oven to 350 degrees.
Step 1: Cream together butter and sugar. Mix in vanilla and two eggs until creamy.
Step 2: Sift together flour, baking soda, and salt and mix into the wet ingredients.
Step 3: Add in chocolate chips.
Step 4: Add in sliced almonds. You can use chopped, slivered, whatever floats your boat.
Step 5: Add in coconut and mix well.
Step 6: Using a melon scooper scoop out even-size balls of dough onto parchment lined or sil-pat lined baking sheet. Sprinkle with a dash of coarse sea salt and bake at 350 degrees for 10-12 minutes.
And there you have it! Soft, chewy and delicious almond joy cookies.