Almond Joy Cookies

These Almond Joy Cookies aka coconut almond cookies have crispy edges, with a soft and chewy inside. They are full of irresistible coconut flavor. If you love almond joy or mound candy bars, then this recipe is a must-try - No condensed milk!

Course Dessert

Cuisine American

Keyword almond joy cookie recipe, Almond Joy Cookies, almond joy cookies without condensed milk, coconut almond cookies

Prep Time 5

Cook Time 18

Total Time 23

Servings cookies

Calories 132kcal

Author Maria Doss

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

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

Don't use unsweetened coconut - It not only reduces the sweetness but also alters the texture of the cookies.

Egg white - Eggs are easier to separate when cold.

Use a cookie scoop - It ensures uniformity and even baking.

Remove promptly - 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.

Double the recipe - 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.

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