Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar, packed
- 4 large eggs
- 3 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups semi-sweet chocolate chips
- 2 cups sweetened shredded coconut
- 2 cups chopped almonds
Directions:
- Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease cookie sheets or line them with parchment paper. - Mix dry ingredients:
In a medium bowl, combine the flour, baking soda, and salt. Set aside. - Cream the butter and sugars:
In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy, about 3-4 minutes. - Add eggs and vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. - Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. - Add the mix-ins:
Fold in the chocolate chips, shredded coconut, and chopped almonds until evenly distributed throughout the dough. - Shape the cookies:
Drop the dough by rounded tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart. - Bake:
Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly browned and the centers are set. - Cool the cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
These Almond Joy Cookies are soft, chewy, and packed with flavor. They make for a perfect indulgent treat, especially for fans of the Almond Joy candy bar!
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