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Directions
Preheat oven to 350° F
In small bowl whisk to combine flour, baking soda and salt. Set aside.
Using mixer, cream butter, and sugars. Add 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.
Using spoon or cookie scoop, drop about 1½ Tbsp. of dough onto parchment covered cookie sheets.
Bake for 9-12 minutes. (If you bake past 9 minutes, keep a close eye on them because they may begin to brown quickly.)
Allow to cool for ten minutes before moving to cookie cooling racks.
Notes
• Parchment paper or silicone baking mats are great for keeping cookies from sticking. If you do not have either, greasing the baking sheet will work as well.
• I recommend doing a test bake of a couple of cookies. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press each scoop of dough down with the palm of your hand and test again.
• Make sure to store in an airtight container because a plastic bag doesn’t protect them enough and the nuts tend to fall off.
• Freezing the Cookies: layer a sheet of parchment or wax paper in between the cookies in an airtight container.
• For extra goodness, you can press some M&Ms into the top. Also, toasting the almonds brings out the nutty flavor which is really delicious.
