Description
Delight in these Almond Joy Cookies, where the rich sweetness of shredded coconut, gooey semi-sweet chocolate, and crunchy toasted almonds come together in a buttery cookie base. Each bite offers a perfect balance of textures and flavors, reminiscent of the classic candy bar.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ tsp baking soda
Mix-Ins
- ½ cup sweetened shredded coconut
- ¾ cup semi-sweet chocolate chips or chopped dark chocolate
- ½ cup chopped almonds (toasted for extra flavor)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, ensuring a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Gradually stir in the all-purpose flour and baking soda until a cohesive dough forms without overmixing.
- Fold in Mix-Ins: Gently fold in the shredded coconut, chocolate chips, and toasted chopped almonds, distributing them evenly throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, form rounded dough balls and place them on the prepared baking sheets about 2 inches apart to allow spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden and the centers are just set but still soft for a chewy texture.
- Cool: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, then let cool before chopping.
- For extra gooeyness, consider slightly underbaking the cookies by removing them at 10 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Substitute semi-sweet chocolate with dark chocolate for a richer taste.
