Name: Coconut-Almond Cookie Bark
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Coconut-Almond Cookie Bark

1. 1 cup butter, cubed -

2. 1/2 cup sugar -

3. 1/2 cup packed brown sugar -

4. 1 large egg, room temperature -

5. 3/4 teaspoon almond extract -

6. 2 cups all-purpose flour -

7. 3/4 teaspoon salt -

8. 1-1/4 cups sweetened shredded coconut, divided -

9. 1-1/2 cups milk chocolate chips, divided -

10. 1/3 cup sliced almonds, toasted -

How to cook deliciously - Coconut-Almond Cookie Bark

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.