Almond Joy with Coconut (Print Version)
# Ingredients:
01 -
2 ¼ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
⅔ cup granulated sugar
06 -
⅔ cup brown sugar
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon coconut extract
09 -
2 large eggs
10 -
3 cups semi-sweet chocolate chips or dark chocolate chips
11 -
2 cups sweetened shredded coconut
12 -
1 cup sliced almonds
# Instructions:
01 -
Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats, and set aside.
02 -
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
03 -
Using a hand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes. Add the vanilla extract, coconut extract, and eggs, and mix to combine.
04 -
Add the dry ingredients into the butter mixture in two additions, beating until the dough is well combined. Fold in the chocolate chips, coconut, and almonds.
05 -
Using a medium cookie scoop (2 tablespoons size), drop dough by rounded spoonfuls onto prepared baking sheets, leaving a little room in between for spreading.
06 -
Bake for 11 to 13 minutes, until edges are set and golden brown. Allow cookies to cool for 5 minutes before moving to cooling racks to cool completely.
# Notes:
01 -
Cookies can be stored in an airtight container at room temperature for up to a week. Store them with a slice of bread to keep them soft and chewy longer.
02 -
To freeze, wrap each cookie in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for 30 minutes.