These Almond Joy Cookies have crispy edges, soft and chewy on the inside, full of coconut flavor and taste irresistible. If you like almond joy candy bars, then you will love these addictively delicious coconut almond cookies.
Holiday Baking season is in full swing and we begin with a delicious cookie recipe.
Almond Joy is a popular candy bar which contains a sweet coconut confection topped with a whole almond and covered in milk chocolate. It is slight variation of a similar confection called Mounds, made by the same company which omits the almond and is coated in dark chocolate instead.
What are almond joy cookies?
These cookies are inspired by these candy bars and is made with a delicious coconut almond cookie made with sweetened shredded coconut and sliced almonds and then topped off with a whole almond, for the iconic look and a drizzle of melted chocolate.
Flavor and texture
This coconut cookies recipe uses a lot of coconut and almond give the cookies crunch and chewiness. The whole almond in the middle gives iconic almond joy look and adds additional crunch.
Almond joy cookies are our new favorite cookie recipe, it is
- Packed with coconut
- Easy to make
- Chewy with crispy edges
- Perfect Holiday cookie
- Good at room temperature for several days
- Tastes incredible
Main ingredients:
Sweetened shredded coconut – We use a LOT of coconut <— more than 1 cup of sweetened shredded coconut
Sliced and whole almonds – Sliced almonds mixed in with the cookies, not only amps up the almond flavor but also gives a wonderful texture
Chocolate – I have used semi sweet chocolate chips since the deep, rich taste pairs well with the sweet cookies. However, milk chocolate chips may be used for a more authentic almond joy flavor.
Egg white – Egg white for binding and keep the cookies white in color.
Confectioners sugar – Adds softness when compared to regular sugar
Butter – A bit of butter for flavor
All purpose flour – Just a tad of flour to help with binding and give softness.
How to make almond joy cookie recipe?
Beat egg white, butter, confectioners sugar and vanilla extract with a electric beater, until smooth and creamy. Beat in coconut, sliced almonds and all purpose flour. Make small mounds of dough and flatten slightly with the back of a spoon. Press one whole almond in the middle of each cookie.
Bake at 350 degrees for about 18 minutes, until the edges are golden brown and soft in the middle. When cookies have cooled, drizzle melted chocolate on cookies and let the chocolate set.
Expert tips:
Do not use unsweetened shredded coconut – It not only reduces the sweetness but also affects the texture.
Measure your flour correctly – Adding too much or less flour to the recipe is the most common mistake. The best, and easiest way to measure flour is to sprinkle it into your measuring spoon, and use a knife to level it off.
Use semi sweet chocolate chips – Deep dark chocolate pairs well with the sweet almond joy cookies without condensed milk.
Storage tips:
Coconut almond cookies can be stored in a sealed container, at room temperature for up to 10 days.
Frequently Asked Questions:
Main ingredients include corn syrup, milk chocolate, coconut, sugar, almonds, vegetable oil, milk whey, cocoa, salt, and other natural and artificial flavorings.
There are 93 calories in each cookie.
I would not recommend using unsweetened shredded coconut as it has a different moisture content and the cookie dough itself already has the right amount of sugar.
If you love coconut, you simply have to give these a try!
Cookies, COOKIES and Cookies:
Almond Flour Chocolate Chip Cookies
Breakfast Cookies <— Healthiest Cookie Recipe
Almond Flour Cookies <—- only 3 ingredients
Healthy Carrot Oatmeal Cookies
Whole Wheat Walnut Shortbread Cookies
Air fryer Chocolate Chip Cookies
Almond Joy Cookies
These Almond Joy Cookies have crispy edges, soft and chewy on the inside, full of coconut flavor and taste irresistible. If you like almond joy candy bars, then you will love these coconut almond cookies.
Ingredients
Group-1
- 2 tablespoons unsalted butter, room temperature
- 1 large egg white
- 1/2 cup plus 1 tablespoon confectioners sugar
- 1/2 teaspoon vanilla extract
Group-2
- 1 cup plus 1/4 cup sweetened shredded coconut
- 1/2 cup sliced almonds
- 2 and 1/2 tablespoons all purpose flour
Group-3
- 11 almonds
- 1/4 cup semi sweet chocolate chips
- 1 teaspoon coconut oil (or use vegetable oil)
Instructions
Coconut almond cookies
1. Pre heat oven to 350°F and line a baking sheet with parchment paper and set aside.
2. Add all group-1 ingredients into a large bowl and beat with a hand held electric beater for about 2 minutes, until thick and creamy.
3. Add all group-2 ingredients and continue beating for 20 to 30 seconds , until thoroughly combined.
4. Place about 2 tablespoons of cookie dough (an ice cream scoop comes in handy) on the prepared baking sheet, spacing about an inch apart.
5. Using the back of a wet spoon (spoon dipped in a bowl of water and excess water dripped off), press the cookie dough lightly to flatten them slightly.
6. Place an almond in the middle of each cookie, pressing lightly.
7. Bake cookies for 15 to 18 minutes or until the edges look golden brown and middle is still white.
8. Place pan on a wire rack to cool.
Chocolate drizzle
1. Place chocolate chips and coconut oil into a microwave safe bowl and cook in microwave for 20 to 30 seconds (stirring once in between), until melted completely.
2. Using a spoon, drizzle melted chocolate on the cooled cookies. Alternatively, transfer melted chocolate into a small zip lock bag, seal the edges and cut one corner off to make small hole and drizzle on top of the cookies for a more cleaner finish.
3.Let chocolate set before serving.
Notes
Do not use unsweetened shredded coconut – It not only reduces the sweetness but also affects the texture.
Measure your flour correctly – Adding too much or less flour to the recipe is the most common mistake. The best, and easiest way to measure flour is to sprinkle it into your measuring spoon, and use a knife to level it off.
Use semi sweet chocolate chips – Deep dark chocolate pairs well with the sweet almond joy cookies without condensed milk.
Coconut almond cookies can be stored in a sealed container, at room temperature for up to 10 days.
Nutrition Information:
Yield:
22Serving Size:
1Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 18mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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