My Favorite Almond Joy Cookies - Lighter

READY IN: 40mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 and prepare cookie sheets with parchment paper.
  • Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast).
  • Combine flour, baking soda, and salt. Set aside.
  • Using stand mixer, cream butter and sugars until light and fluffy.
  • Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined.
  • With your mixer turned to low, add dry ingredients until flour is incorporated.
  • Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds.
  • Drop with a cookie scoop (1.5T) onto cookie sheet.
  • Bake 10-12 minutes until golden brown on edges.
  • Cool for 1 minute before removing to wire rack to cool completely.
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