Ingredients
18
18 servings
- •0.5 cup unsalted butter, softened
- •0.5 cup white sugar
- •0.25 cup light brown sugar
- •1 egg
- •0.5 teaspoon vanilla extract
- •0.5 teaspoon coconut extract
- •1 cup all-purpose flour
- •2 tablespoons all-purpose flour
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •0.5 cup semisweet chocolate chips
- •0.5 cup chocolate coated coconut and almond candy pieces (such as Hershey®'s Almond Joy® Pieces)
- •1 cup flaked coconut
- •0.25 cup chocolate coated coconut and almond candy pieces (such as Hershey®'s Almond Joy® Pieces)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together the butter, white sugar, and brown sugar until fluffy.
- Beat in the egg, vanilla extract, and coconut extract.
- Combine both amounts of flour, baking soda, and salt in a separate bowl; mix into the butter mixture until just combined.
- Fold in the chocolate chips, 1/2 cup almond candy pieces, and flaked coconut until evenly distributed.
- Roll the dough into walnut-sized balls and place 3 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until the edges become golden brown, 9 to 11 minutes.
- Immediately after removing from the oven, press a few of the remaining 1/4 cup almond candy pieces into each cookie decoratively.
Nutritional Facts
Per 18 servings
- Calories: 192
- Carbohydrate: 25g
- Fat: 10g
- Fiber: 1g
- Protein: 2g
- Sugar: 12g
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