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Best Almond Joy Cookies Recipe – Coconut, Chocolate, Almonds!

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Indulge in these delightful Almond Joy Cookies that combine the classic flavors of chocolate, coconut, and almonds into a soft and chewy treat. Perfect for sharing or enjoying with a cup of coffee, these cookies are sure to become a favorite!

Ingredients

Scale
  • 1 cup sweetened shredded coconut
  • 1 cup whole almonds
  • 1 cup milk chocolate chips (or chopped chocolate)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
  4. Add the egg, beating well after each addition until fully incorporated. Stir in the pure vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined.
  6. Fold in the sweetened shredded coconut, milk chocolate chips (or chopped chocolate), and whole almonds until evenly distributed.
  7. Using a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still look a little soft.
  9. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: For chewier cookies, avoid overbaking and consider chilling the dough for 30 minutes to reduce spread. Lightly toasting the almonds can enhance their flavor.

Find it online: https://crumella.com/best-almond-joy-cookies-recipe-coconut-chocolate-almonds-2/