These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.

Instructions

  1. Preheat oven to 375°F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.
  2.  
  3. 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.
  4.  
  5. Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.
  6.  
  7. Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.
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