My Favorite Almond Joy Cookies - Lighter

1
Preheat oven to 375 and prepare cookie sheets with parchment paper.
2
Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast).
3
Combine flour, baking soda, and salt. Set aside.
4
Using stand mixer, cream butter and sugars until light and fluffy.
5
Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined.
6
With your mixer turned to low, add dry ingredients until flour is incorporated.
7
Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds.
8
Drop with a cookie scoop (1.5T) onto cookie sheet.
9
Bake 10-12 minutes until golden brown on edges.
10
Cool for 1 minute before removing to wire rack to cool completely.