From EatingWell: November/December 2010
These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter, softened (see Tips)
- 1/3 cup canola oil
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 2/3 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons melted semisweet chocolate chips (see Tips)
- 3 tablespoons toasted coconut (see Tips)
- 48 sliced almonds
- Preheat oven to 375°F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.
- 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 & Notes
- 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.
Per bar: 53 calories; 3 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 7 g carbohydrates; 3 g added sugars; 1 g protein; 0 g fiber; 32 mg sodium; 16 mg potassium.
Carbohydrate Servings: 1/2 Carbohydrate Servings
Exchanges: 1 fat
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- 8 or more
- Preparation/ Technique
- Type of Dish
- Baked Goods, bars & cookies
- Ease of Preparation
- Total Time
- More than 1 hour
- November/December 2010