Coconut-Almond Cookie Bark

As kids, my friends and I sandwiched Almond Joys between cookies. For our high school reunion, I re-created that idea with a cookie-chocolate bark.

—Faith Cromwell, San Francisco, CA

PREP: 25 MIN. + COOLING • BAKE: 25 MIN. + COOLING • MAKES: ABOUT 2 LBS. (32 SERVINGS)

• 1 cup butter, cubed
• ½ cup sugar
• ½ cup packed brown sugar
• 1 large egg
• ¾ tsp. almond extract
• 2 cups all-purpose flour
• ¾ tsp. salt
• 1 ¼ cups sweetened shredded coconut, divided
• 1 ½ cups milk chocolate chips, divided
• ⅓ cup sliced almonds, toasted

1. 1. Preheat oven to 375°. In a small heavy saucepan, melt butter over medium heat. Heat 6-8 minutes or until golden brown, stirring constantly. Transfer to a large bowl; cool 15 minutes.
2. 2. Whisk in sugars, egg and extract until smooth. In another bowl, whisk flour and salt; stir into sugar mixture. Fold in 1 cup coconut and ¾ cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake until golden brown, 24-28 minutes.
3. 3. Transfer pan to a wire rack; sprinkle with remaining chocolate chips. Toast remaining coconut. Spread chocolate chips evenly over cookie. Sprinkle with remaining coconut; top with almonds. Cool completely in pan on a wire rack.
4. 4. Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.

1 OZ.: 150 cal., 9g fat (5g sat. fat), 20mg chol., 104mg sod., 17g carb. (11g sugars, 1g fiber), 2g pro.