Almond Joy Cookies
Imagine your beloved coconut-almond-chocolate candy bar magically transforming into a delectable cookie that's both crispy and heavenly. That's precisely what you'll find here – a cookie named Joy for good reason. Rather than simply replicating an Almond Joy, these cookies capture its delightful flavors in a delicate and satisfying form. The cookie's foundation resembles a butter cookie with a ratio of 3:2:1, infused with the essence of almond and coated in roasted almonds. You might wonder why roast the almonds when they're already baked into the cookie? It may seem contradictory, but it truly makes a remarkable impact; the toasted almonds add a robust element to the cookie base. On top of the cookie, a coconut mixture reminiscent of a coconut macaroon is nestled in a thumbprint indentation. Once the cookies have cooled, a drizzle of milk chocolate completes the irresistible treat.
Ingredients
COOKIE DOUGH
COCONUT FILLING & ASSEMBLY
- 1 c. (60 g.) unsweetened coconut flakes
- 1/4 c. sweetened condensed milk
- 1 large egg white
- Pinch of kosher salt
- 21 almonds
- 1 c. milk chocolate (about 6 oz.), melted
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 (#40) and roll (dough will be sticky) into rounds, then roll in 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 & ASSEMBLY
- Preheat oven to 350°. In a medium bowl, combine coconut, milk, egg white, and salt.
- Fill each thumb imprint with coconut mixture. Place an almond in the center of coconut filling. Arrange 1" to 2" apart on a parchment-lined sheet tray.
- Bake until cookies are lightly golden, 15 to 20 minutes. Let cool 30 minutes, then drizzle with melted chocolate.
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