INSTRUCTIONS:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
Fold in the Chocolate, Coconut, and Almonds:
- Gently fold in the semi-sweet chocolate chips, sweetened shredded coconut, and chopped almonds until evenly distributed throughout the dough.
Portion the Dough:
- Using a small cookie scoop or a tablespoon, portion the dough into small balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them to avoid overbaking.
Cool the Cookies:
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Almond Joy Cookies:
- Softened Butter: Make sure your butter is properly softened to room temperature for easy creaming with the sugars.
- Chopped Almonds: For a more pronounced almond flavor, consider toasting the almonds before chopping them.
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
