Coconut-Almond Cookie Bark

Name: Coconut-Almond Cookie Bark
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: about 2 pounds.
Ingredients: 1 cup butter, cubed; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 large egg; 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

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

Ingredients

1 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
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.

Originally published as Coconut Almond Cookie Bark in Ultimate Cookie Swap 2015