These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.
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.