Ingredients:

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1/4 cup chopped almonds (plus extra for topping)
1/4 cup mini chocolate chips or chopped chocolate

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugars: In a medium bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.

Add Egg and Vanilla: Beat in the egg yolk and vanilla extract until well combined.

Combine Ingredients: Gradually mix the dry ingredients into the wet ingredients until just combined.

Add Coconut and Almonds: Fold in the shredded coconut, chopped almonds, and mini chocolate chips or chopped chocolate.

Shape Cookies: Scoop small amounts of dough (about 1 tablespoon each) and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon and top with a few extra almond pieces.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly soft but will firm up as they cool.

Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these small batch Almond Joy Cookies with a perfect blend of chocolate, coconut, and almonds!