Almond Joy Cookies
These Almond Joy Cookies are an easy-to-make, nostalgic treat that combines chocolate, coconut, and almonds for a delightful burst of flavor.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 cup finely chopped roasted almonds
- 1 cup unsweetened coconut flakes
- 1/4 cup sweetened condensed milk
- 1 large egg white
- pinch kosher salt
- 21 almonds For topping
- 1 cup milk chocolate, melted About 6 oz.
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. Add to butter mixture and beat on low speed just until evenly combined.
- Scoop out dough using a 1-ounce scoop and roll into rounds. (Dough will be sticky) Then 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 ahead. Transfer to an airtight container and keep frozen.
Coconut Filling and Assembly
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine coconut, sweetened condensed milk, egg white, and salt.
- Fill each thumbprint with the coconut mixture. Place an almond in the center of the coconut filling.
- Arrange cookies 1 to 2 inches apart on a parchment-lined sheet tray.
- Bake until cookies are lightly golden, approximately 15 to 20 minutes.
- Let cool for 30 minutes, then drizzle with melted chocolate.
Notes
For a healthier version, consider using natural sweeteners or dairy-free alternatives. Properly storing cookies in an airtight container can help maintain freshness for a week.