These Almond Joy Cookies are a dream come true for anyone who loves the classic combination of coconut, almonds, and dark chocolate. With a soft, buttery base and a creamy center, they are as beautiful as they are delicious.
3/4 cup salted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp coconut flavoring
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup sweetened condensed milk
3/4 cup sweetened shredded coconut
1/2 cup dark chocolate chips, melted
1/2 cup sweetened shredded coconut (for garnish)
1/2 cup sliced almonds
1. Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone mat.
2. In a stand mixer, cream together the softened butter and granulated sugar for about 2 minutes until fluffy.
3. Scrape the bowl and add the eggs and coconut flavoring, mixing until combined.
4. Add the flour and baking powder. Mix until a soft dough forms.
5. Portion dough into 3 Tbsp portions. Use the back of a scoop to make an indent in the center of each.
6. Bake for 11-13 minutes until they no longer look wet. Press the indent again immediately after removing from the oven.
7. While cookies cool, mix the sweetened condensed milk and 3/4 cup shredded coconut.
8. Once cool, fill each crater with a heaping Tbsp of the coconut mixture.
9. Drizzle with melted dark chocolate and top with sliced almonds and extra coconut.
Don’t skip the second press of the indent right after the cookies come out of the oven!
To toast the almonds for extra flavor, pop them in the oven for 3-5 minutes while it’s preheating.
Store in an airtight container for up to 5 days.
Find it online: https://sweetcraftrecipes.com/almond-joy-cookies/