Almond Joy Cookies
User Reviews
4.6
Almond Joy Cookies
Description
This recipe combines sweetened coconut flakes, sweetened condensed milk, and vanilla extract into a moist coconut mixture. Separately, room temperature egg whites are whipped with salt to stiff peaks and then gently folded into the coconut blend to introduce air and lighten the texture. Scooped into mounds on parchment-lined sheets, the cookies are topped with one salted almond each before baking at 325°F for about 20-23 minutes until the tops just begin to golden.
The resulting cookies are tender and chewy with a slightly toasted exterior from the coconut, highlighted by the nutty crunch of a single almond. Optionally, drizzling melted dark chocolate over cooled cookies adds a contrasting bittersweet note reminiscent of the classic Almond Joy candy bar.
These cookies serve well as a snack or dessert, offering moderate sweetness with layered textures. The recipe volume makes about 20 to 24 cookies depending on scoop size, providing a good batch for gatherings or sharing.
Make sure to separate egg whites carefully to avoid yolk contamination, which hinders whipping. Be gentle folding the egg whites in to maintain volume. Cooling completely before chocolate drizzle helps it set neatly without melting into the warm cookies.
Ingredients
- 14 oz sweetened coconut flakes
- 1 cant cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg white, room temperature
- ¼ teaspoon salt
- 30 almonds salted
- 4 ounce dark chocolate bar optional
Instructions
- Preheat your oven to 325F (165C) and line a large cookie sheet with parchment paper.
- In a large bowl, stir together coconut flakes, sweetened condensed milk and vanilla extract until well-combined.
- In a separate bowl (make sure that it is completely clean and dry) combine the egg whites and salt (make sure no yolk gets in with the whites!).
- Using an electric mixer with whisk attachment, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until ingredients are completely combined.
- Using a 1 1/2 Tablespoon-sized cookie scoop, scoop macaroon mixture into balls and drop onto prepared cookie sheet, placing at least 1" apart.
- Gently nestle a single almond snugly into the top of each coconut mound.
- Transfer to oven and bake on 325F for 20-23 minutes or until tops are just beginning to turn golden brown.
- Allow cookies to cool completely before drizzling with chocolate.
- To prepare chocolate -- chop chocolate bar into small even-sized pieces and place in a small microwave-safe bowl.
- Heat in 20-second increments, (stirring in between) until chocolate is smooth and completely melted.
- Drizzle chocolate over each cooled Almond Joy cookie, then allow chocolate to harden before serving.
Notes
- Ensure egg whites are separated without any yolk to achieve stiff peaks when whipped.
- Gently fold egg whites into coconut mixture to maintain light texture.
- Cool cookies fully before drizzling with melted dark chocolate to avoid melting or spreading.
- Filling the measuring cup just shy of 1 cup for the sweetened condensed milk provides the correct consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 61mg | 3% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Calcium | 7mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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