Almond Joy Cookies

from ButterYum
makes 80 cookies (#50 scoop)

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon fine salt
16 tablespoons unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
2 1/2 cups sweetened shredded coconut
2 cups roughly chopped almonds
3 cups semisweet chocolate chips (plus 1 extra chocolate chip per cookie)

Preheat oven to 350F and prepare 2 or 3 sheet pans with parchment or Silpat liners.   

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy.  Add eggs, one at a time, and mix until fully combined.  Add the flour mixture and mix just until combined.  Add coconut, almonds, and chocolate chips.

Using a #50 scoop, portion 12 cookies per pan.  Flatten each cookie slightly with the palm of your hand and press one chocolate chip on top of each cookie.  Bake in preheated 350F oven for 10 minutes.  Cool cookies on rack for 10 minutes before transferring to a rack to cool completely. 

adapted from Heather Christo Cooks