- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup chocolate coated coconut and almond candy pieces (such as Hershey®'s Almond Joy® Pieces)
- 1 cup flaked coconut
- 1/4 cup chocolate coated coconut and almond candy pieces (such as Hershey®'s Almond Joy® Pieces)
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together the butter, white sugar, and brown sugar until fluffy.
- Beat in the egg, vanilla extract, and coconut extract.
- Combine both amounts of flour, baking soda, and salt in a separate bowl; mix into the butter mixture until just combined.
- Fold in the chocolate chips, 1/2 cup almond candy pieces, and flaked coconut until evenly distributed.
- Roll the dough into walnut-sized balls and place 3 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until the edges become golden brown, 9 to 11 minutes.
- Immediately after removing from the oven, press a few of the remaining 1/4 cup almond candy pieces into each cookie decoratively.