Almond Joy Cookies
Delightful cookies featuring the flavors of chocolate, coconut, and almond, inspired by the famous candy bar. Perfect for gatherings or enjoying at home with a glass of milk.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure your butter is softened to room temperature for easier mixing.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Can be replaced with a gluten-free flour blend for gluten-free cookies.
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Mix-Ins
- 1 cup unsweetened shredded coconut Sweetened shredded coconut can be used if desired.
- 1 cup semi-sweet chocolate chips For extra chocolate flavor, drizzle melted chocolate over cooled cookies.
- 1/2 cup chopped almonds Can be replaced with walnuts, pecans, or any preferred nut.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the bowl. Mix well to incorporate everything.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients. Stir until just combined.
- Fold in the shredded coconut, chocolate chips, and almonds.
- Drop spoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
Notes
Store any leftover cookies in an airtight container at room temperature for about a week. For longer storage, freeze the cookies in a freezer-safe bag for up to three months. Do not overmix the dough once you add the flour, or the cookies may turn out tough. You can customize by adding dried fruit or different nuts.