Ingredients
Directions 9 steps | 55 Minutes
Measure and prep all ingredients.
In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
In a separate bowl, whisk together the melted butter, dark brown sugar and granulated sugar until combined.
Whisk in the egg, egg yolk and vanilla extract until the mixture is glossy and smooth.
Fold in the flour mixture and mix until just combined.
Fold in 1 cup of sweetened shredded coconut, chocolate chips and chopped almonds. Chill the dough for at least 30 minutes before baking.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Use a medium-sized cookie scoop to portion the cookie, spacing the cookies about 2-inches apart.
Bake the cookies, rotating the trays halfway through, for about 12-15 minutes or until the edges are set. Top the cookies with the remaining shredded coconut.
Cool completely and enjoy!
Notes:
*Disclaimer: This cookie recipe is inspired by the candy bar publicly known as the Almond Joy. It is not officially endorsed, created, or approved by the Hershey brand. This recipe is a creative interpretation and should not be considered an official product or representation the Hershey brand. All trademarks, names, and likenesses relating to Hershey or its products are the property of their respective owners and are used here for descriptive purposes only.
FOOD FOR THOUGHT?
Leave a review or join the conversation.