ACTIVE: 30 minutes TOTAL: 1 hour 45 minutes
TO MAKE AHEAD: Store airtight, in a single layer, for up to 1 day or freeze undecorated
cookies for up to 3 months. Defrost at room temperature before decorating.
These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond
Joy candy bars.
2/3 cup granulated sugar
1/3 cup unsalted butter, softened
1/3 cup canola oil
1 large egg
1 tablespoon milk
1 teaspoon almond extract
1 cup all-purpose flour
2/3 cup whole-wheat flour
11/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons melted semisweet chocolate chips (see Tips)
3 tablespoons toasted coconut (see Tips)
48 sliced almonds
1. Preheat oven to 375°F. Coat a 15-by-10-inch baking sheet with 1-inch sides with
2. Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer
until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until
well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a
3. Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes.
Cut into 48 bars.
4. Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and
an almond slice.
SERVES 48: 1 bar each
Calories 53, Fat 3g (sat 1g), Cholesterol 6mg, Carbs 7g, Total sugars 3g (added 3g),
Protein 1g, Fiber 0g, Sodium 32mg, Potassium 16mg.
TIPS: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top
of a double boiler over hot, but not boiling, water. Stir until melted.
Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden,
about 5 minutes.removing as much of the brown skin as possible.