Almond Joy Cookies Recipe
Introduction
Almond Joy Cookies are a delightful treat that combines the rich flavors of coconut, almonds, and chocolate in a chewy, moist cookie. Inspired by the classic candy bar, these homemade cookies are perfect for satisfying your sweet tooth with a homemade touch.
Ingredients
- 4 tablespoons unsalted butter (at room temperature)
- 2 large egg whites
- 1 cup + 2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups sweetened shredded coconut
- 1 cup sliced almonds
- 1/3 cup all purpose flour
- 20 whole almonds (not toasted)
- 1/2 cup semi sweet chocolate chips
- 2 teaspoons coconut or vegetable oil
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper and set them aside.
- Step 2: In a large bowl, add the butter, egg whites, confectioners’ sugar, and vanilla extract. Beat with an electric mixer for 2 to 3 minutes until the mixture becomes thick and creamy.
- Step 3: Add the sliced almonds, shredded coconut, and flour to the bowl. Beat for about 30 seconds until everything is well combined. Remove the beaters and fold the mixture a couple of times with a spatula to ensure even mixing.
- Step 4: Using a small ice cream scoop, drop about 2 tablespoons of dough onto the prepared baking sheets, spacing them 1 to 2 inches apart. Lightly press each mound with the back of a damp spoon to slightly flatten and shape into a neat circle, keeping them thick for a chewy center.
- Step 5: Place one whole almond in the center of each cookie, pressing lightly to secure it.
- Step 6: Bake the cookies one sheet at a time for 13 to 16 minutes, or until the edges are golden brown but the centers remain pale. Transfer the cookies to a wire rack and let them cool completely.
- Step 7: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 to 50 seconds, stirring until the mixture is fully melted and smooth.
- Step 8: Spoon the melted chocolate into a medium-sized zipper bag, seal it, and snip a small corner to create a piping hole. Drizzle the chocolate over the cooled cookies. Alternatively, drizzle with a spoon or fork. Let the chocolate set before serving or storing.
Tips & Variations
- Use sweetened shredded coconut for the best texture and flavor, but unsweetened can work if you prefer less sweetness.
- For a nut-free version, omit the almonds and top with chocolate chips or extra coconut.
- Chill the dough for 30 minutes before baking to help maintain the cookie shape if needed.
- Try using dark chocolate chips instead of semi-sweet for a richer taste.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, refrigerate for up to 2 weeks. When ready to enjoy, bring them to room temperature for the best texture. The chocolate drizzle may soften slightly when warmed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use butter substitutes in this recipe?
Yes, you can replace unsalted butter with margarine or a dairy-free butter alternative, but it may slightly affect the texture and flavor.
How do I prevent the cookies from spreading too much?
Make sure your butter is at room temperature but not melted. Also, shaping the dough into thick mounds and chilling briefly before baking can help prevent spreading.
Print
Almond Joy Cookies Recipe
- Total Time: 26 minutes
- Yield: Approximately 20 cookies 1x
Description
Almond Joy Cookies are chewy and moist coconut cookies loaded with sliced almonds and topped with whole almonds, then drizzled with rich semi-sweet chocolate. These delightful treats combine the classic flavors of the Almond Joy candy bar in a homemade cookie form — perfect for almond, coconut, and chocolate lovers alike.
Ingredients
Scale
Cookie Dough
- 4 tablespoons unsalted butter (at room temperature)
- 2 large egg whites
- 1 cup + 2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups sweetened shredded coconut
- 1 cup sliced almonds
- 1/3 cup all purpose flour
Topping
- 20 whole almonds (not toasted)
- 1/2 cup semi sweet chocolate chips
- 2 teaspoons coconut or vegetable oil
Instructions
- Prep. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Cream. In a large bowl, combine the room temperature unsalted butter, egg whites, confectioners’ sugar, and vanilla extract. Using an electric beater, whisk the ingredients for 2 to 3 minutes until the mixture becomes thick and creamy.
- Finish dough. Add the sliced almonds, sweetened shredded coconut, and all-purpose flour to the creamed mixture. Beat for about 30 seconds until everything is just combined. Remove the beaters and gently fold the dough a couple of times with a spatula to ensure even mixing.
- Scoop. Use a small ice cream scoop to drop approximately 2 tablespoons of cookie dough onto the prepared baking sheets, spacing each about 1 to 2 inches apart. Lightly press the top of each mound with the back of a damp spoon to slightly flatten and shape into neat circles, taking care not to make them too thin to maintain a chewy center.
- Top with almond. Place one whole almond in the center of each cookie mound, pressing lightly to adhere it to the dough.
- Bake. Bake the cookies one sheet at a time in the preheated oven for 13 to 16 minutes, or until the edges are golden brown but the centers remain pale for a moist, chewy texture. Remove the baking sheet and transfer the cookies to a wire rack to cool completely.
- Melt chocolate. In a small microwave-safe bowl, combine the semi-sweet chocolate chips and coconut or vegetable oil. Microwave in intervals of 30 to 50 seconds, stirring in between until the chocolate is fully melted and smooth.
- Drizzle chocolate. Transfer the melted chocolate into a medium-sized zipper bag, seal it, and snip a tiny corner to create a piping tip. Drizzle the chocolate over the cooled cookies using the bag, or use a spoon or fork for a rustic drizzle effect. Allow the chocolate to set completely before serving or storing.
Notes
- Using egg whites instead of whole eggs keeps the cookies light and chewy.
- Do not over-flatten the cookies before baking to maintain a moist center.
- Make sure the cookies cool completely before drizzling chocolate to prevent melting.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can toast the sliced almonds lightly for a nuttier flavor, but the whole almonds for topping should remain untoasted for better texture.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Almond Joy Cookies, coconut cookies, almond cookies, chocolate drizzled cookies, chewy coconut cookies, homemade almond cookies
