COCONUT-ALMOND COOKIE BARK
As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created the idea with a tasty cookie version that breaks apart like chocolate bark.-Faith Cromwell, San Francisco, California
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes., Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown., Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack., Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.
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