• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup (8 oz.) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups (about 9 5/8 oz.) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 cups semisweet chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup lightly toasted sliced almonds

How to Make It

1. Line a baking sheet with parchment paper. Beat brown sugar, granulated sugar, and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until blended. Add vanilla, and beat until blended.Step 2
2. Stir together flour, salt, baking soda, and baking powder in a large bowl. Gradually add flour mixture to butter mixture, and beat on low speed until fully incorporated, about 1 minute. Stir in chocolate chips, coconut, and almonds until evenly distributed. Cover and refrigerate dough 30 minutes or up to 1 hour. Step 3
3. Preheat oven to 350°F. Using a 1 1/4-inch cookie scoop or a tablespoon, drop cookie dough 2 inches apart onto prepared baking sheet. Bake in preheated oven until lightly golden, 8 to 10 minutes. Cool on baking sheet on a wire rack 5 minutes; transfer cookies to wire rack, and cool completely, about 30 minutes.

Source: My Recipes

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]]> https://all-youcan-eat.com/coconut-chocolate-almond-joy-cookies/feed/ 0 https://all-youcan-eat.com/smores-ice-cream-bars/?utm_source=rss&utm_medium=rss&utm_campaign=smores-ice-cream-bars https://all-youcan-eat.com/smores-ice-cream-bars/#respond Wed, 27 Nov 2019 18:54:05 +0000 http://all-youcan-eat.com/?p=574 INGREDIENTS Crust: 1 1/2 cup ground graham crackers 5 Tablespoons unsalted butter melted Chocolate Chip Ice Cream: 2 cups heavy cream very cold 14 oz can sweetened condensed milk 7 Tablespoons unsweetened

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]]> INGREDIENTS

Crust:

• 1 1/2 cup ground graham crackers
• 5 Tablespoons unsalted butter melted

Chocolate Chip Ice Cream:

• 2 cups heavy cream very cold
• 14 oz can sweetened condensed milk
• 7 Tablespoons unsweetened cocoa powder
• 1 cup dark chocolate chunks
• 24 flat marshmallows* (see note)

INSTRUCTIONS

1. Line a 9 x 13-inch baking pan with parchment paper (or foil). Allowing parchment paper to run up along the sides of the pan. Set aside.
2. In a large bowl, combine ground graham crackers and melted butter. Transfer mixture to prepared baking pan and press into an even layer along the bottom of the pan.
3. Pour cold heavy cream, condensed milk, and cocoa powder into a large bowl. Using a hand mixer, whip mixture to stiff peaks. Fold in chocolate chips.
4. Spread chocolate ice cream mixture over graham cracker layer. Place marshmallows on top of ice cream. Cover baking pan with plastic wrap. Freeze for at least 3 hours until ice cream has set up. Overnight is best.
5. Gently remove s’mores ice cream bar from baking pan by lifting from parchment overhang. Place on a cutting board and cut into bars using marshmallows as guides.*
6. Brown the marshmallows tops with a kitchen torch. Enjoy immediately!

Source: The Little Picurean

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