Chocolate, Almond & Coconut Cookies
All of the flavors of your favorite almond joy candy bar in a warm, gooey brownie like cookie.
Servings: 24 cookies
Ingredients
- 2 large eggs
- 1/3 cup of vegetable oil
- 3/4 cup of butter, melted
- 2 teaspoons of vanilla extract
- 1 1/2 cups of granulated sugar
- 1 3/4 cups of all purpose flour
- 3/4 cup of unsweetened Dutch cocoa powder
- 1 teaspoon of espresso powder (optional)
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 4 ounces of chocolate, roughly chopped
- 3/4 cup of almonds, chopped
- 1 cup of sweetened coconut shreds
Instructions
- In a large bowl, combine 2 large eggs with 1/3 cup of vegetable oil, 2 teaspoons of vanilla extract, 3/4 cup of melted butter and 1 1/2 cups of granulated sugar and use an electric hand mixer to beat until creamy
- Sift 1 3/4 cups of all purpose flour, 3/4 cup of unsweetened Dutch cocoa, 1 teaspoon of baking powder and 1/2 teaspoon of salt into the bowl and mix until just combined
- Add 3/4 cup of chopped chocolate, 3/4 cup of chopped almonds and 1 cup of sweetened coconut flakes and fold in until evenly distributed
- Use a large greased cookie dough scoop to form balls of dough and place them onto a parchment lined plate
- Chill the dough for either 30 minutes in the freezer or 60 minutes in the refrigerator
- Preheat your oven to 350 degrees
- Place the balls of dough 2-3 inches apart on a parchment paper lined baking sheet
- Bake the cookies for 10-12 minutes or until they are gently set, but still a little soft in the middle (do not over bake)
- Transfer the baking sheet onto a cooling rack and let the cookies cool for about 5 minutes before transferring them directly onto the cooling rack