These Almond Joy Cookies include everything you love about the candy bar in the form of a soft, chewy, completely irresistible cookie!
You guys, you must try these cookies!
The recipe comes from my friend Mary’s new cookbook, and it is spectacular. Just from looking at the list of ingredients I knew they would be delicious but they exceeded all of my expectations.
They have the most delightfully chewy texture and slightly crisp edges. This amazing texture along with the flavors of coconut, dark chocolate, and almonds are what create the Almond Joy Cookie experience.
The Weeknight Dessert Cookbook
Mary Younkin’s book, The Weeknight Dessert Cookbook, is filled with recipes you are going to make more than once. This cookbook will not end up filed away in a dark cabinet somewhere, it’s going to be used over and over again through the entire year to bake a wonderful variety of tasty desserts.
You’re going to find everything from cakes, to cookies and bars, to cobblers and crisps. But it doesn’t stop there. She’s also included chapters with ice cream, puddings, and sauces and no-bake treats.
I instantly felt connected to the recipes in Mary’s cookbook. They are exactly the type of dessert recipes I gravitate to most – simple, no-fuss baking at its best. Most have just 5 to 15 minutes of prep and super easy instructions to get those treats ready ASAP. No complicated kitchen tools or unusual baking dishes required. Bakers at all levels of experience will love these recipes!
How to Make Almond Joy Cookies
Grab a large mixing bowl and your electric hand mixer and let’s get started.
Beat together butter, brown sugar, and white sugar until light and fluffy and then add an egg, coconut extract, and a little almond extract.
Beat again until smooth.
Next, in goes the flour, cornstarch, baking soda, and salt. There is no need to dirty another bowl – just add them directly in with the wet mixture. Fantastic! Beat the mixture well.
Use a wooden spoon to stir in shredded, sweetened coconut, dark chocolate chips, and sliced almonds. Stir to mix the ingredients throughout the dough.
You end up with a chunky, substantial dough. There’s lots of good stuff in there!
Roll the dough into balls and place them on a baking sheet lined with parchment paper or a silicone mat and bake the cookies at 350 degrees for 9 to 11 minutes.
You don’t want to brown them – they will be round and pillow-like when they are ready to come out of the oven.
Allow them to cook on the baking sheet for 1 minute and then transfer them to a wire rack to cool completely.
Betcha big bucks you’ll eat one before they’re completely cooled!
These cookies did not last 24 hours in our house. They’ve been deemed a favorite and I have plans to include them in my holiday baking this year.
I have a ridiculous number of other recipes from the cookbook on my must-make list and after the success of this recipe, I am so excited to try them all.
Almond Joy Cookies
6 tablespoons butter (softened) 1/3 cup light brown sugar 1/3 cup white sugar 1 egg 1/2 teaspoon coconut extract 1/4 teaspoon almond extract 1 cup plus 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup shredded sweetened coconut 1 cup dark chocolate chips 1/2 cup sliced almonds Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Combine the butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric hand mixer until light and fluffy. Add the egg, coconut extract, and almond extract. Beat again until smooth. Add the flour, cornstarch, baking soda, and salt. Beat to mix well. Add the coconut, chocolate chips. and almonds. Use a wooden spoon to mix throughout the dough.
Roll the dough into balls (about 2 tablespoons each) and place them a couple of inches apart on the prepared baking sheet. Bake for 9 to 11 minutes. Remove from the oven when the cookies are puffy and barely cooked through – do not let them brown. The cookies should be round and pillow-like (and not browned at all) when they’re ready to come out of the oven. Let them cool on the baking sheet for 1 minute then transfer them to a wire rack to cool completely. They will settle and flatten out slightly as they cool. Store completely cooled cookies in an airtight container.
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