Ingredients
1 cup butter, cubed1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature3/4 teaspoon almond extract2 cups all-purpose flour3/4 teaspoon salt1-1/4 cups sweetened shredded coconut, divided 1-1/2 cups milk chocolate chips, divided 1/3 cup sliced almonds, toasted
Preparation
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.
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 3/4 cup chocolate chips. Press into an ungreased 15x10x1-in. baking pan. Bake 24-28 minutes or until golden brown.
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.
Refrigerate 15 minutes or until chocolate is set. Break cookie into pieces.
