These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.
Preheat oven to 375°F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.
Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a thin layer.
Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.
Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.