almond joy cookie bars

almond joy cookie bars

adapted from Mel's Kitchen Cafe

2 1/8 cups (10 1/2 ounces) all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

12 tablespoons butter (1 1/2 sticks), melted and cooled slightly

1 cup (7 ounces) light brown sugar

1/2 (3 1/2 ounces) cup granulated sugar

1 large egg

1 large egg yolk

1 teaspoons vanilla extract

1/2 teaspoon almond extract

1 cup shredded coconut, divided

1 1/2 cups chocolate chips

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil and spray with nonstick cooking spray. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, vanilla, and almond extract, and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 3/4 cup of shredded coconut and the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle with remaining coconut.

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