Almond Joy Cookies

Makes 80 cookies (#50 scoop size cookies).

Preheat oven to 350ºF and prepare 2 or 3 sheet pans with parchment or Silpat liners.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add eggs, one at a time, and mix until fully combined. Add the flour mixture and mix just until combined. Add coconut, almonds, and chocolate chips.

Using a #50 scoop, portion out 12 cookies per pan leaving space between each. Flatten each cookie slightly with the palm of your hand and press one chocolate chip on top of each cookie. Bake in preheated 350ºF oven for 10 minutes. Remove pans from the oven and set on a rack. Cool cookies on the pans for 10 minutes before transferring to a rack to cool completely.

Important note: As soon as the cookies are cool, store them in an airtight container to preserve their chewiness.

Recipe adapted from Heather Christo Cooks.