Almonds, dark chocolate, and coconut…you just can’t lose! This recipe comes from heatherchristo.com. I used Blue Diamond almonds that have a dark chocolate coating, not chocolate covered, a light coating so I think they are totally healthy ;o). Yummy in the cookies, dangerous eating them straight from the bag.
1 cup butter, softened
1½ cups sugar
1 egg*
1 tsp vanilla
2¼ cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened, shredded coconut
2 cups dark chocolate chips
2 cups coarsely chopped almonds, toasted
Preheat oven to 350°. Line baking sheets with silpat or spray lightly. Using electric mixer, cream butter and sugar. Beat in egg and vanilla. In separate bowl, combine flour, baking soda, and salt. Add dry ingredients to creamed mixture and mix. Stir in coconut, chocolate chips and almonds. Scoop onto baking sheets and bake for 10-12 minutes. Don’t overcook.
*Original recipe calls for 2 eggs, I chose to use one.
One Year Ago Today: Favorite Rolled Sugar Cookies 
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
Cookies Cakes Pies Oh My 
My son love’s Amond Joys– I’m making these next time he comes. thanks!