These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
Course cookies
Cuisine American
Keyword almond joy cookie recipe, almond joy cookies, chocolate chip cookies, Christmas cookies, cookies
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 24
Calories 179kcal
Author Beth Pierce
Ingredients
1 1/8cupsall purpose flour1 cup plus two tablespoons
1/2teaspoonbaking soda
1/4teaspoonsalt
1/2cupunsalted butter softened1 stick
1/3cupsugar
1/3cupbrown sugar
1teaspoonvanilla extract
1egg
1 1/2cupssemi sweet chocolate chips
1cupsweetened coconut flakesshredded coconut
3/4cupsliced almonds
Instructions
Preheat oven to 350 degrees
Whisk to combine flour, baking soda, and salt in a small bowl. Set aside.
Using a mixer, cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes, and sliced almonds.
Using 1 1/2 tablespoon cookie scoop, drop by rounded spoonfuls onto parchment-covered baking sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
Video
Notes
Always preheat your oven and load your cookies on the center rack in the middle of the oven.
Use real unsalted sweet cream butter, and don't forget to soften it.
Cream the butter and sugar until light and fluffy however, do not over-mix.
Bring your eggs to room temperature.
Use good quality premium chocolate, sliced almonds, and coconut. It really does make a difference.
Cover your baking sheets with parchment paper, or use silicone baking mats.
For optimum results, bake one sheet of cookies at a time. Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
Last but not least, and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.