These Almond Joy Cookies aka coconut almond cookies have crispy edges, with a soft and chewy inside. They are full of irresistible coconut flavor and not overly sweet. If you love almond joy or mound candy bars, then this recipe is a must-try - No condensed milk!
Tasty almond joy cookies are a treat! Every bite is a perfect blend of coconut and almond goodness and not not overly sweet, like the oat flour cookies. The cookie's center is irresistibly moist and chewy, making them incredibly addictive.
What are almond joy cookies? Almond Joy is a beloved candy bar featuring a sweet coconut confection topped with a whole almond and enveloped in milk chocolate. It's a slight variation of a similar candy called Mounds, produced by the same company. The Mounds bar, however, excludes the almond and is coated in dark chocolate instead.
Almond joy cookies are inspired by the candy bars and is baked into a cookie made with sweetened shredded coconut and sliced almonds and then topped off with a whole almond, for the iconic look.
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Why you love them?
- Coconut lovers dream.
- Small batch recipe of only 10 to 11 cookies. Double the recipe to make a bigger batch.
- Crunchy edges with chewy, moist middle... so good!
- No chilling needed.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Sweetened shredded coconut - Use sweetened shredded coconut like in chocolate coconut macaroons and not unsweetened. This almond joy cookies recipe is generously packed with coconut—I include more than 1 cup of it.
- Almond - I use both sliced and whole almonds in this recipe. Sliced almonds are mixed into the dough, lending a delicate crunch and enhancing the overall flavor. Additionally, I adorn the cookies with a whole almond on top, replicating the iconic appearance of the candy bar.
- Chocolate - Like for the Christmas chocolate fudge, I opted for semi-sweet chocolate chips as their deep, rich taste complements the sweetness of the cookie. If you prefer a more authentic candy flavor, you can substitute with milk chocolate chips.
- Egg white - One egg white is used both for binding the ingredients and maintaining the cookies' white color. Looking for a way to use the leftover egg yolk? Make these air fryer chocolate chip cookies recipe.
- Confectioners sugar - This addition not only softens the cookies but also improves their texture; the small amount of cornstarch in the confectioners' sugar further enhances binding.
- Butter - Just 2 tablespoons of butter for flavor and richness.
- All purpose flour - Only 2 and a half tablespoons of flour are used to help with binding and to impart a soft texture to the cookies.
Sweetened or unsweetened coconut? Grocery stores typically carry two types of coconut—sweetened and unsweetened. Through multiple recipe tests using both varieties, I discovered that the sweetened coconut yielded the chewiest and most flavorful cookies. However, rest assured, I carefully adjusted the sugar quantity to achieve the ideal level of sweetness without overwhelming sweetness.
Variations
- Mounds cookies -To alter the dough, exclude the sliced almonds, include an extra ¼ cup of sweetened shredded coconut, and skip the whole almonds.
- Almond joy chocolate chip cookies - Add 1 to 2 tablespoons of mini chocolate chips into the cookie dough, similar to what you'd find in a healthy cookie dough recipe. If mini "Create a sandwich by pairing two cooled cookies together with melted chocolate or Nutella in between."chocolate chips aren't available, roughly chop regular-sized chips as an alternative.
- Dip in chocolate - Skip the drizzle and dip the bottom of the cooled almond joy cookies in melted chocolate and place on a parchment paper to set.
- Cookie sandwiches - Sandwich two cooled cookies with some melted chocolate or Nutella.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Add butter, egg white, vanilla and confectioners sugar into a large bowl and beat with a hand held electric beater for about 2 minutes, until thick and creamy.
3 & 4. Add sliced almonds, all purpose flour and coconut and continue beating for 20 to 30 seconds , until thoroughly combined.
5. Using an ice cream scoop, place approximately 2 tablespoons of cookie dough onto a parchment-lined baking sheet, ensuring they are about an inch apart. Then, lightly press down on the cookie dough with the back of a wet spoon to slightly flatten them.
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6. Place a whole almond in the center of each cookie, pressing lightly. Bake the almond joy cookies for 15 to 18 minutes, or until the edges turn golden brown while the center remains pale.
Drizzle some melted dark chocolate on top of the cooled cookies, let set!
How to store?
- Room temperature - Almond joy cookies can be stored in a sealed container, at room temperature for up to 10 days.
- Freeze - If you wish to prepare them ahead of the busy holiday season, you can freeze the cooled almond joy cookies for up to 2 months. Thaw them overnight, drizzle melted chocolate over them, and let them set.
Helpful tips
- Avoid using unsweetened coconut as it not only reduces the sweetness but also alters the texture of the cookies.
- Semi-sweet or dark chocolate complements the sweet almond joy cookies perfectly.
- Eggs are easier to separate when cold.
- Using a cookie scoop for portioning will ensure uniformity and even baking.
- Coconut can easily burn once it reaches a certain point. Be sure to check frequently during the last few minutes of baking. The cookies should only turn a light golden brown.
- This recipe yields a small batch of 10 to 11 cookies, but it can be effortlessly doubled to make a larger batch. To ensure even baking, bake them in two separate batches on different baking sheets, one at a time.
Recipe FAQs
These cookies don't spread like typical cookie recipes. Here are a few reasons why your cookies might have spread during baking - You used less coconut than required, or attempted an eggless version by excluding the egg white.
They do have a small addition of all purpose flour which makes them not gluten free. However, you could try replacing all purpose flour with a gluten free all purpose flour or almond flour.
Not necessary! I tested these almond joy cookies both ways and was very pleased with the untoasted version. Not only does it eliminate an extra step, but it also results in a softer and chewier cookie that we thoroughly enjoyed.
More almond cookies
Almond Joy Cookies
Ingredients
Group-1
- 2 tablespoons unsalted butter room temperature
- 1 large egg white
- ½ cup + 1 tablespoon confectioners sugar
- ½ teaspoon vanilla extract
Group-2
- 1 ¼ cups sweetened shredded coconut
- ½ cup sliced almonds
- 2 ½ tablespoons all purpose flour
Group-3
- 11 whole almonds
- ¼ cup semi sweet chocolate chips
- 1 teaspoon coconut or vegetable oil
Instructions
- Pre heat oven to 350°F, line a baking sheet with parchment paper and set aside.
- Add all group-1 ingredients ( butter, egg white, confectioners sugar and vanilla) into a large bowl and beat with a hand held electric beater for about 2 minutes, until thick and creamy.
- Add all group-2 ingredients (sliced almonds, coconut and flour), and continue beating for 20 to 30 seconds , until thoroughly combined.
- Using an ice cream scoop, place approximately 2 tablespoons of cookie dough onto a parchment-lined baking sheet, ensuring they are about an inch apart. Then, lightly press down on the cookie dough with the back of a damp spoon to slightly flatten them.Tip: Using a dampened spoon—submerged in a bowl of water and then shaken to remove excess water—enables you to flatten them without encountering sticking issues.
- Place an almond in the middle of each cookie, pressing lightly.
- Bake cookies for 15 to 18 minutes or until the edges look golden brown and middle is still white. Place pan on a wire rack to cool.
- Using a spoon or a fork, drizzle melted chocolate on the cooled cookies. Let chocolate set before serving.To melt chocolate, place chocolate chips and coconut oil into a microwave safe bowl and cook in microwave for 20 to 30 seconds or until melted.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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