Coconut-Almond-Chocolate Chip Recipe
a.k.a. Almond Joy Cookies

1 - 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick softened butter (1/2 c.)
2 TB. vegetable oil
1/2 c. granulated sugar
1/4 c. brown sugar
1 egg
1 tsp vanilla
1/2 c. coconut flakes or shredded coconut
1 c. chocolate chips, dark, semi-sweet, or milk chocolate
1/2 c. slivered almonds (optional: toasted)

1. Line a baking sheet with parchment paper. Preheat oven to 350˚
2. Mix first four dry ingredients together in a bowl using a wisk.
3. In your mixer or a large bowl cream softened butter, oil, and sugars.
4. Blend in egg and vanilla to the creamed mixture.
5. Add dry ingredients to creamed mixture and blend.
6. Stir in coconut, chocolate, and nuts just until mixed.
7. Using a cookie scoop or large spoon, place dough on baking sheet.
8. Bake 9-10 minutes, watching carefully so they don't over-brown.
9. Let cool for several minutes  on baking sheet and then remove to baking rack for final cooling.
10. Makes about 24 - 2 1/2 inch cookies

Possible modifications:
  More chocolate chips - up to 1 1/2 cups
  More almonds. 1 c.
  More coconut - flakes or shredded, 1 c.
  Coconut or almond extract up to 2 tsp. in place of vanilla.

Note: These are good just following the recipe, but could be customized by adding in more nuts, coconut, and/or chocolate to your taste. I thought chocolate and nuts were about the right proportion, but would have used double coconut.
These are not really a candy bar substitute. That would be more of a macaroon drenched in chocolate and topped with an almond!