Almond Joy Cookies

These cookies have the flavor of an Almond Joy

 candy bar! I made both extra large (left) and 

regular sized (right) cookies.

Ingredients:

parchment paper

1 cup butter (at room temperature)

1 cup granulated sugar

1 cup brown sugar, packed

2 teaspoons pure vanilla extract

3 large eggs

2 1/2 cups all purpose flour

1 teaspoon baking soda

2 cups shredded coconut**

2 cups semi sweet chocolate chips

1 cup chopped almonds

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside. 

Add the butter and sugars to a large bowl. Mix on low speed for 2 to 3 minutes until they are well blended, light and fluffy. Add the eggs and vanilla and mix on low speed until all are mix in.

Sift together the flour and baking soda. Add to the creamed ingredients and mix on low until well combined.

Use a wooden spoon or silicone bowl scraper to gently fold in the coconut, chocolate and nuts.

For giant cookies, scoop six 1/4 cup potions of dough onto a prepared baking sheet and bake for 15 minutes.

For regular size cookies, scoop eight potions of 2 tablespoons of dough onto a prepared baking sheet and bake for 12 to 13 minutes.

The cookies should be a light golden brown and the centers should be set. Allow to cool on the baking sheets for 10 minutes before transferring to a rack to finish cooling completely. Store cooled cookies in airtight containers with waxed paper in between layers of cookies. Place containers in the refrigerator. May be served chilled or at room temperature. Makes approximately 25 giant cookies or 50 regular size cookies.

**I used unsweetened organific coconut, but non organic or sweetened coconut also will work.

Note: My husband was skeptical when I mentioned what I was baking and very pleasantly surprised when he tried a cookie. He said, "They do taste like an Almond Joy" and liked them both warm and chilled. A neighbor stopped by and also approved! 😀