Soft & Chewy Almond Joy Cookies

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It’s hard to choose a favorite candy bar, but if I was alone on an island and had to choose one that would drop out of the sky, it would be an Almond Joy. On Friday night, I met up with some friends by the pool to play board games and have a couple drinks. I wanted to bring cookies and always hop on the opportunity to bake. I can’t bake for no reason or I’d have a million cookies laying around screaming my name. After rummaging through my baking cabinet, I saw that I had coconut, chocolate chips, and almonds. Ding! An almond Joy! I just took one of my favorite chocolate chip recipes and customized it.

The cookies were incredible! If you’re an Almond Joy lover, you’ll die for these.

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Ingredients: *1 stick 4oz unsalted butter, *1/2 cup brown sugar, *1 large egg, *1 tsp vanilla, *1/2 cup sugar, *1/2 tsp salt, *1 1/2 cups flour, 1 tsp baking powder,*2 cups sweetened shredded coconut, *1 cup chopped almonds (forgot to photograph), *12 ounces semi-sweet chocolate chips.

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Preheat the oven to 350 degrees. Cream the butter in an electric mixer for about two minutes. While that’s mixing, sift together the flower and baking soda.

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Scrape the butter from the sides of the mixing bowl and add sugar, brown sugar and salt. After mixing for about one minute add the egg and vanilla.

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Slowly stir in the sifted flour and baking soda.

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Add the almonds, chocolate chips, and coconut into the mixing bowl and combine on a very low speed.

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Cover and refrigerate the dough for about 30-45 minutes. Preheat the oven to 350 degrees.

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Add oversized tablespoon dough balls onto a greased baking sheet.

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Bake for approximatly 8-10 minutes.

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The cookies should be lightly brown on top, soft in the middle and lightly brown around the edges.

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This recipe made a little over 3 dozen.

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I took this chocolate chip cookie recipe and added the almond joy ingredients! The recipe is really good as the original chocolate chip cookies, too!

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