Almond Joy candy bars have always been one of my favorites – my mom’s too. Actually, anything with chocolate and coconut will win me over instantly! These cookies go quickly in my house so I usually double the recipe and freeze some – if I don’t freeze some, we will devour all of them!
It is not as if I am hiding them from anyone! However, if they are discovered it is not a problem, they are not difficult to make so knocking out more takes little time.
I have made these with unsweetened coconut, and they were still fabulous. If you need to cut back on sugar, that is a good way to do so. They still retain the moist and chewy texture – also, I love how the almonds give the cookie a little crunch!
This recipe doesn’t make a huge batch so there is no excuse to make up a batch,
1 ⅛ cups all-purpose flour (1 cup plus two Tbsp.)
½ tsp. baking soda
¼ tsp. salt
½ cup butter softened (1 stick)
⅓ cup sugar
⅓ cup brown sugar
1 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
1 cup sweetened coconut flakes (shredded coconut will also work)
¾ cup sliced almonds
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