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