These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars. Source: EatingWell Magazine, November/December 2010

JoAnne Geiger
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.

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  • Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a thin layer.

  • Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.

  • Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.

Tips

Make Ahead Tip: Store airtight, in a single layer, for up to 1 day or freeze undecorated cookies for up to 3 months. Defrost at room temperature before decorating.

Equipment: 15-by-10-inch baking sheet with 1-inch sides

Tips: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave--the uneven heat may melt the butter in spots.)

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.

Decorate on parchment: When adding finishing touches to your cookies or cakes, place them on a large sheet of parchment paper before you decorate. The paper catches the excess, making cleanup a breeze.

Nutrition Facts

53 calories; 2.7 g total fat; 0.8 g saturated fat; 6 mg cholesterol; 32 mg sodium. 16 mg potassium; 6.7 g carbohydrates; 0.3 g fiber; 3 g sugar; 0.7 g protein; 26 IU vitamin a iu; 9 mcg folate; 6 mg calcium; 4 mg magnesium; 3 g added sugar;

Reviews (5)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/29/2011
while i was eating the first of many magical treats i had to come up with a plan to stop eating them. Theycan beat out any other sweet craving that is if you like coconut and almonds but who does not. i say five stars. however i put low shugar chocolate chips on mine to up tthe sweet factor. Read More
Rating: 4 stars
10/29/2011
Maybe I did something wrong but these were only okay. My boyfriend who finishes off everything food related wouldn't even finish this batch. They weren't bad - in fact I thought the batter was more delicious than the finished product. They just weren't desirable. I've made cookies before that I couldn't wait to get home and eat one of them. These weren't worth the 53 calories even. I followed the directions perfectly but didn't even get the 4 dozen it boasts. It was more like 2 dozen. Maybe I didn't beat it long enough with the mixer? They also were not as thick as pictured. Won't make them again unless someone here can give me tips if they had a better experience. Read More
Rating: 4 stars
10/29/2011
I am a shortbread lover so had to try this out. I had to double the recipe to get an entire tray full but they came out great. Very delicious and beautiful too. I will definitely make these again. -Kori C. Read More
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Rating: 4 stars
10/29/2011
I am a shortbread lover so had to try this out. I had to double the recipe to get an entire tray full but they came out great. Very delicious and beautiful too. I will definitely make these again. Read More
Rating: 1 stars
10/29/2011
Almond extract is overpowering My boyfriend and I both thought these had far too much almond extract; It really overwhelmed all of the other flavors. I was planning on making these for a cookie exchange but ended up making something else instead. Read More