Description
Almond Joy Cookies are a delicious homage to the classic candy bar, merging the beloved flavors of chocolate, coconut, and almonds into a chewy, irresistible cookie. These treats feature a rich chocolate base filled with sweet shredded coconut and crunchy almond pieces, providing a delightful textural contrast in every bite. Whether enjoyed with a cup of coffee or shared at a festive gathering, these cookies are both comforting and indulgent. Perfect for those who love the combination of nutty and sweet, Almond Joy Cookies bring a taste of nostalgia to the cookie jar, making them a must-bake for any dessert lover.
Ingredients
Scale
For the Cookie Base:
- 1 cup unsalted butter, softened: The foundation for a rich, buttery cookie.
- 1 cup granulated sugar: Sweetens the cookies and enhances flavor.
- 1 cup brown sugar, packed: Adds moisture and a deep, caramel-like flavor.
- 2 large eggs: Binds the ingredients and provides structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cookies.
- 2 cups all-purpose flour: The main ingredient that gives structure to the cookies.
- ½ cup cocoa powder: Adds rich chocolate flavor to the cookie base.
- 1 teaspoon baking soda: Helps the cookies rise and become fluffy.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
For the Coconut Almond Filling:
- 2 cups sweetened shredded coconut: The star ingredient for the filling, providing sweetness and texture.
- 1 cup sliced almonds: Adds a crunchy element to the filling.
- ½ cup sweetened condensed milk: Binds the filling together and adds creaminess.
- 1 teaspoon almond extract: Enhances the almond flavor in the filling.
For Topping:
- ½ cup chocolate chips (optional): For drizzling or adding on top of the cookies for extra chocolatey goodness.
Instructions
STEP 1: PREHEAT THE OVEN
Start by preheating your oven to 350°F (175°C). This ensures even baking and helps your cookies achieve the perfect texture.
STEP 2: MAKE THE COOKIE DOUGH
- Cream the Butters and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to tougher cookies.
STEP 3: PREPARE THE COCONUT ALMOND FILLING
- Mix Filling Ingredients: In a medium bowl, combine the shredded coconut, sliced almonds, sweetened condensed milk, and almond extract. Stir until everything is well mixed and the coconut is evenly coated.
STEP 4: ASSEMBLE THE COOKIES
- Scoop the Cookie Dough: Using a cookie scoop or a tablespoon, portion out the cookie dough and roll it into balls. Place them on a lined baking sheet, spacing them about 2 inches apart.
- Make an Indentation: Use your thumb or the back of a measuring spoon to create a small well in the center of each cookie ball. This will hold the filling.
- Fill with Coconut Almond Mixture: Spoon about a teaspoon of the coconut almond filling into the indentation of each cookie. Gently press the filling into the cookie dough.
STEP 5: BAKE
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and the tops look slightly cracked. Keep an eye on them to avoid overbaking.
- Cool on the Baking Sheet: Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.
STEP 6: ADD CHOCOLATE DRIZZLE (OPTIONAL)
- Melt the Chocolate: If you’re using chocolate chips for drizzling, melt them in the microwave or using a double boiler until smooth.
- Drizzle Over Cookies: Using a fork or piping bag, drizzle the melted chocolate over the cooled cookies for an extra touch of sweetness.
- Prep Time: 15 minutes
- Baking Time: 30 minutes
Nutrition
- Calories: 150 kcal
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g