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PREP TIME:
COOK TIME:
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ingredients
1/2 Tsp. Baking soda
1/4 Tsp. Kosher salt
1/2 Cup Unsalted butter, room temperature
1/3 Cup granulated sugar
1/3 Cup brown sugar
1 Tsp. Pure Vanilla extract
1 Lg. Egg
1 Cup Semi-sweet chocolate chips
1/2 Cup Milk Chocolate chips
1 Cup Sweetened shredded coconut
3/4 Cup Sliced almonds
DIRECTIONS
1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and put to the side.
2) Whisk the flour, baking soda, and salt in a small bowl. Set aside.
3) Using a hand mixer, cream butter and sugars until smooth. Add the 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.
4) Using 1 1/2 tablespoon cookie scoop, drop by rounded spoonfuls onto parchment lined baking sheet. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to a cooling rack. Let cool completely. Enjoy!
NOTES: My small batch almond joy cookies taste just like your favorite Almond Joy candy bars! How great is that? I make them in small batches because I can’t control myself around these…they are that good! My brother loves coconut, so I first made these for his birthday. Needless to say, I was his favorite sister that year!
This is an easy recipe and one you’ll come back to over and over again. I make a lot of small batch cookies so be sure to check out those recipes like my Gluten-free Peanut Butter Cookies.
As with all my recipes, feel free to substitute sugar substitute for the real sugar (Swerve granulated sugar substitute and Swerve brown sugar substitute are good options.) You can also substitute a gluten-free flour for the all purpose flour.
Start by gathering all your ingredients. Then, preheat your oven to 350 degrees F and line a baking sheet (or two) with parchment paper and put to the side.
In a large bowl, whisk the dry ingredients. (Flour, baking soda and salt.)
In a separate bowl, cream together the butter and two sugars using a hand mixer. Beat until smooth. Add the egg and vanilla and mix until incorporated.
Gradually add the dry ingredients into the wet until all is incorporated. Fold in your chocolate, coconut and almonds. You could use any of your favorite chocolate chips or chopped chocolate. Bittersweet, dark and milk chocolate would all work. You decide what you like best and use that.
Using a tablespoon, drop a heaping tablespoon of cookie dough on the prepared baking sheet. Alternatively, use a 1 1/2 – 2 Tablespoon ice cream scoop. These will give you cookie that are the same size and they will cook evenly. This is my preferred method, but both work. Be sure you leave about an inch in between each cookie to allow them to spread and cook properly. I typically use two baking sheets for these cookies OR bake in two batches. Your choice.
You’ll want to bake the cookies between 9 and 12 minutes. Check to be sure they are cooked through. I start checking them at the 9 minute mark. You can use the old toothpick test on the cookies. Just insert the toothpick into the middle of a cookie and if they come out clean, they are done. If not, let them bake another minute or two. Let them cool on the baking sheet for 10 minutes and let them finish cooling on a rack. Serve with a glass of cold milk and enjoy!
Did you enjoy this recipe? Be sure to try some of my other favorite cookie recipes:
Embossed Rolling Pin Shortbread Cookies
