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Almond Joy Cookies

šŸŖšŸ™Œ 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!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 21 mins
Servings: 13
Calories: 294 kcal
Course: Baked Goods
Cuisine: American

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 donā€™t 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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; donā€™t 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.
  8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and donā€™t 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

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

% 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.