These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi sweet chocolate and sliced almonds. They can be baked and frozen ahead of time.
Preheat oven to 375ºF.
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 dry mixture into creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds.
Using 1 1/2 tablespoon cookie scoop, drop by rounded spoonfuls onto parchment-covered cookie sheets. Bake for 9–12 minutes. Allow to cool for 10 minutes before moving to cookie cooling racks.
by Julia Pinney @ Julia's Cuisine in
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