Description

Delicious small-batch cookies inspired by Almond Joy candy bars, combining coconut, semi‑sweet chocolate chips, and sliced almonds for a chewy, indulgent treat.

Ingredients

1 1⁄6 cups all‑purpose flour (1 cup + 2 Tbsp)
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened (1 stick)
⅓ cup granulated sugar
⅓ cup brown sugar
1 tsp vanilla extract
1 large egg, room temperature
1½ cups semi‑sweet chocolate chips
1 cup sweetened coconut flakes
¾ cup sliced almonds

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Instructions

Preheat oven to 350 °F (175 °C). Line baking sheet(s) with parchment paper.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a mixer bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add vanilla and egg; mix until just combined.
Gradually add dry ingredients and mix until incorporated.
Fold in chocolate chips, coconut flakes, and sliced almonds.
Using a 1½‑Tbsp cookie scoop or spoon, drop rounded dough onto prepared baking sheet.
Bake 9–12 minutes, until edges are lightly golden.
Let cookies cool on sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not over‑mix butter and sugars—cream until just light and fluffy.
Use parchment paper or silicone mats to prevent sticking.
Allow cookie sheet to cool between batches or use multiple sheets to prevent spreading.
For test batch: if cookies spread too much, refrigerate dough 1–2 hours; if too dense, gently flatten dough balls before baking.
Cookies can be frozen: bake, then freeze in airtight containers, or freeze dough balls for up to 2 months.