Tasty Tuesday: Finish Your Meal With John Bradford’s Super Chunky Almond Joyful Cookies!

Fast – Easy — and Delicious

Ingredients

1 1/8 cups all purpose flour 

1 cup shredded sweet coconut flakes 

1/3 cup white sugar 

1/3 cup brown sugar 

1/4 teaspoon salt 

1/2 teaspoon baking soda 

1/2 cup soft salted butter

1 large egg 

1 teaspoon vanilla extract 

1 1/2 cups semi-sweet chocolate chips 

3/4 cup sliced almonds

Directions:

• Preheat oven to 350 degrees. 
• Whisk flour, baking soda and salt in a small bowl and set to the side. 
• Using a mixer, cream the sugars and butter together. 
• Add vanilla and egg and mix thoroughly. 
• Slowly add the dry ingredients just until combined. 
• Add the chocolate chips, coconut and almonds and stir by hand. 
• Using an ice cream scooper, drop rounded scoops onto a baking pan covered with parchment paper. 
• Bake 10-12 minutes and allow to cool for 5 minutes before moving to cookie racks or cold solid surface.

John Bradford III was born in Columbia, South Carolina. Bradford earned a bachelor’s degree in engineering from Clemson University in 1996 and an M.B.A. from the University of Memphis in 2000. His career experience includes working as a CEO with his company, as a sales manager and sales executive with IBM Corporation, and as an environmental engineer with ExxonMobil Corporation. Bradford has been affiliated with Rotary Club International and St. Mark’s Catholic Church. John lives in Cornelius with his wife, Shea Hedinger Bradford and their children.

In his spare time he likes to fish, camp, travel with his family and, of course, bake and eat cookies.    

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