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 149kcal

Author Maria Doss

Ingredients

4 tablespoons unsalted butter at room temperature
2 large egg whites
1 cup + 2 tablespoons confectioners sugar
1 teaspoon vanilla extract
2 ½ cups sweetened shredded coconut
1 cup sliced almonds
⅓ cup all purpose flour
20 whole almonds (not toasted)
½ cup semi sweet chocolate chips
2 teaspoons coconut or vegetable oil

Instructions

Prep. Preheat oven to 350°F (177° C). Line 2 baking sheets with parchment paper and set aside.
Cream. Add the butter, egg whites, confectioners' sugar, and vanilla into a large bowl and beat with an electric beater for about 2 to 3 minutes. It will turn thick and creamy.
Finish dough. Add the sliced almonds, shredded coconut, and flour, and beat for about 30 seconds until everything is well combined. Then remove the beaters and mix the mixture with a spatula a couple of times.
Scoop. Using a small ice cream scoop, drop about 2 tablespoons of cookie dough onto the parchment-lined baking sheet, spacing them about 1 to 2 inches apart.
Lightly press each mound with the back of a damp spoon to slightly flatten—don’t make them too thin, (keeping them a bit thick ensures a chewy, moist center). You can also use the spoon to gently shape the edges into a neat circle.
Top with almond. Place an almond in the middle of each cookie, pressing lightly.
Bake. Bake the cookies (one sheet pan at a time) for 13–16 minutes, until the edges are golden brown but the centers remain pale—this ensures a moist, chewy middle. Transfer the baking sheet to a wire rack to cool completely
Melt chocolate. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30–50 seconds, stirring until the mixture is completely melted and smooth.
Drizzle chocolate. Spoon the melted chocolate into a medium-sized zipper bag, seal it, and snip a small corner to create a piping hole. Drizzle the chocolate over the cooled cookies. Alternatively, you can drizzle with a spoon or fork. Let the chocolate set before serving or storing.

Video

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.

Nutrition