Almond Joyfuls

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 cup unsalted butter, at room temperature
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1 teaspoon coconut extract
• 1/4 cup almond paste
• 1 large egg
• 1 cup shredded sweetened coconut
• 2 1/3 cups unbleached all-purpose flour
• 1 cup chocolate chips
• 2 tablespoons corn syrup
• 2 tablespoons unsalted butter
• 1 cup blanched almond, chopped and toasted (see cook's note)

Recipe

• 1 to prepare oven, baking sheets: preheat oven to 350 degrees. lightly grease 2 baking sheets or line with parchment. set aside.
• 2 to make dough: in medium-sized mixing bowl, cream together butter, sugar, salt, almond extract, coconut extract and almond paste. add egg, beating until fairly smooth. stir in coconut. stir in flour.
• 3 to bake cookies: drop dough by tablespoonful onto prepared baking sheets. using fingers, gently flatten each cookie to about 2 inches in diameter. bake for 14 minutes or until edges are light golden brown. remove from oven. transfer to rack to cool.
• 4 to make icing: in small saucepan set over low heat or in micro-wave, melt together chocolate chips, corn syrup and butter, stirring until smooth. dip top of each cooled cookie in icing. transfer to rack. sprinkle each cookie with almonds.
• 5 cook's note: to toast almonds, place nuts on sheet pan in single layer. toast in 325-degree oven for 8 minutes or until fragrant and golden brown. (note: remove from oven when a shade lighter than you want; nuts continue to cook a bit as they cool.).