If you enjoy an Almond Joy, you'll love these cookies.
Ingredients
½ c. Unsalted Butter, softened
¾ c. Almond Butter
½ c. Sugar
½ c. Brown Sugar
1 Egg
1 tsp. Vanilla Extract
1½ c. All-Purpose Flour
1 tsp. Baking Soda
½ tsp. Kosher Salt
½ c. Unsweetened Coconut Flakes
½ c. Whole Almonds, coarsely chopped
2 oz. Bittersweet Chocolate (I use Ghirardelli 60%), finely chopped (or substitute ½ c. bittersweet chocolate chips)
Instructions
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, beat until well-incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
Make 1 in. balls of dough (about 2 tbsp.) and place on prepared baking sheets. Use the palm of your hand to flatten each ball slightly. These are pretty big cookies--don't crowd them. I baked just 6 per pan. Bake until lightly golden around the edges but still quite soft in the center, 12-14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Serve with ice cold milk.
Recipe by strawberryplum at http://www.strawberryplum.com/almond-butter-dark-chocolate-coconut-cookies/