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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 baked version that breaks apart like chocolate bark.—Faith Cromwell, San Francisco, California
  • Total Time
    Prep: 25 min. + cooling Bake: 25 min. + cooling
  • Makes
    about 2 pounds

Ingredients

  • 1 cup butter, cubed
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1-1/4 cups sweetened shredded coconut, divided
  • 1-1/2 cups milk chocolate chips, divided
  • 1/3 cup sliced almonds, toasted

Directions

  • 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.
Nutrition Facts
1 ounce: 150 calories, 9g fat (5g saturated fat), 20mg cholesterol, 104mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • Kristina
    Dec 16, 2018

    These are delicious! A crisp, buttery cookie bark that is satisfying and addictive. I did bump up the chocolate chips to 2 cups and spread the extra on the baked cookie to give a bit more chocolate glaze. Making two pans and giving them as Christmas gifts to the coworkers in pretty little bags. Thanks for a unique and now favorite recipe.