Almond Joy Cookies
User Reviews
4.6
189 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
2 hrs
-
Total Time
2 hrs 21 mins
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Servings
13
-
Calories
294 kcal
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Course
Baked Goods
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Cuisine
American
Almond Joy Cookies
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šŖš If you like Almond Joy candy bars, you're going to love these cookies! Soft, chewy and loaded with coconut, almonds and dark chocolate!! Mmm!
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Ingredients
- Ā½ cup unsalted butter softened (1 stick)
- Ā½ cup light brown sugar packed
- Ā¼ cup granulated sugar
- 1 large egg
- 2 teaspoons coconut extract
- 1 to 2 teaspoons almond extract I use 2 and love almond extract, but if you donāt use 1
- 1 Ā¼ cups all-purpose flour
- 1 teaspoon Cornstach
- Ā½ teaspoon baking soda
- pinch salt optional and to taste
- 1 cup sweetened shredded coconut
- 1 cup slivered almonds
- 1 cup semi-sweet chocolate chips
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, extracts, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add theĀ flour, cornstarch,Ā baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the coconut, almonds, chocolate chips,Ā and beat on low speed until just combined, about 30 seconds.
- Using aĀ large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip ā Strategically chocolate chips on top of each mound by taking chipsĀ from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with aĀ SilpatĀ or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 to 11 minutes (I baked for just under 11 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; donāt overbake. Coconut is prone to burning and undersides of cookies can easily become too dark so watch them closely. Cookies will be pale and look un-done, but firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and donāt use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1
Calories
294kcal
(15%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Cholesterol
33mg
(11%)
Sodium
88mg
(4%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 13Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 294kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 33mg | 11% |
| Sodium | 88mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
189 reviews
Excellent
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