Almond Joy Cookies
A delectable fusion of rich chocolate, crunchy almonds, and luscious coconut, these cookies evoke nostalgia and offer a warm embrace in every bite.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened The base ingredient for a rich and gooey cookie.
- 1/2 cup granulated sugar Sweetening the deal for pure indulgence.
- 2 large egg yolks Providing richness and moisture.
- 1 tsp almond extract For that magical nutty aroma.
- 2 cups all-purpose flour Binding everything together beautifully.
- 1/2 tsp kosher salt Balancing sweetness with a hint of savory.
Mix-ins
- 1 cup finely chopped roasted almonds Crunchy bits that add texture and flavor.
- 1 cup unsweetened coconut flakes Bringing that tropical flair.
- 1/4 cup sweetened condensed milk For a delightful creamy touch.
- 1 large egg white Essential for the coconut filling.
- a pinch kosher salt Just a touch for enhanced flavor.
- 21 almonds The crowning jewel resting on top of each cookie.
Topping
- 1 cup milk chocolate, melted Drizzled decadence to complete these heavenly cookies.
Instructions
Cookie Dough
- In the large bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat butter and granulated sugar until combined and creamy, about 1 minute.
- Add egg yolks and almond extract and continue to beat until incorporated, about 1 minute.
- In a medium bowl, whisk flour and salt together. Add to the butter mixture and beat on low speed just until evenly combined.
- Scoop out dough using a 1-ounce scoop and roll into rounds. Roll in chopped almonds to coat.
- Using your thumb, create a thumbprint in the center of each round.
- Arrange rounds on a parchment-lined rimmed baking sheet and freeze until frozen, at least 20 minutes.
- Make Ahead: Dough can be made 2 weeks in advance. Transfer to an airtight container and keep frozen.
Coconut Filling & Assembly
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, combine coconut, sweetened condensed milk, egg white, and a pinch of salt.
- Fill each thumbprint with the delicious coconut mixture.
- Place an almond in the center of the coconut filling.
- Arrange the cookies about 1-2 inches apart on a parchment-lined sheet tray.
- Bake until cookies are lightly golden, about 15-20 minutes.
- Let them cool for 30 minutes before generously drizzling with melted chocolate.
Notes
To avoid common mistakes, don't overbake cookies; let your dough chill adequately before baking to maintain perfect structure. Keep your workspace clean for better assembly.