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• 1/2 cup unsalted butter
• 1/2 cup unfiltered coconut oil
• 1 cup sugar
• 1 cup brown sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 1 tsp. baking soda
• 1 tsp. salt
• 3 cups all-purpose flour
• 1 1/2 cups dried cherries
• 1 cup sweetened coconut
• 1 cup rice crispies
• 1 cup slivered or chopped almonds, toasted

Preheat oven to 350°F.

Spread almonds in a single layer in a sheet pan and toast until lightly brown and fragrant – about 8-10 minutes. Let cool.

Line 2 baking sheets with parchment.

Cream butter, coconut oil and both sugars on medium speed until light, fluffy and uniform in color. Scrape down bowl as needed.

Beat in vanilla and eggs, one at a time.

Stir in baking soda and salt. Stir in flour until just mixed.

Combine almonds, cherries, crispies and coconut in a medium bowl. With mixer on low speed, add to the cookie dough until mixed thoroughly.

Scoop or shape into balls using about 1/4-1/3 cup of dough per ball. Place on prepared cookie sheets at least 2″ apart.

Press down slightly to flatten each cookie.

Bake for about 15 minutes, rotating baking sheets half way through, until just starting to brown around the edges.