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Almond Joy Cookies feature a light and fluffy chocolate cookie baked to perfection, topped with sweet gooey coconut candy then drizzled with chocolate.
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5 from 3 votes

Almond Joy Cookies

Almond Joy Cookies feature a light and fluffy chocolate cookie baked to perfection, topped with sweet gooey coconut candy then drizzled with chocolate.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate almond joy cookies
Servings: 45 cookies
Author: Mindy Boyd

Ingredients

  • 2 1/2 cups flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoons vanilla
  • 2 tablespoons milk
  • 2 1/4 cups sweetened coconut
  • 3/4 cup sweetened condensed milk
  • 45 almonds
  • 1/2 cup semisweet chocolate chips

Instructions

  • Preheat oven to 400°. Coat sheet pan with cooking spray, shortening, or line with parchment paper.
  • Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
  • In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Beat in egg and vanilla. Add flour mixture and beat until combined, beat in milk.
  • Drop by rounded teaspoonfuls onto prepared sheet pan. Gently make an indentation into each cookie with your thumb or finger. Bake 8-10 minutes until set. Let cool completely on wire rack.
  • in a small bowl mix coconut and milk. Top each cookie with a spoonful of the coconut mixture. Top with an almond.
  • In a small bowl melt chocolate in microwave for thirty seconds, stir and return for 15-30 seconds longer, stir until completely melted. Put into a zip top bag, cut off one corner, drizzle chocolate onto cookies.

Notes

I used a small cookie scoop and was able to make 45 cookies. These cookies are usually fluffy, so making the thumbprint keeps them from puffing up too much. I used a rounded measuring spoon to make the indentation in the cookie dough. The cookies are pretty much flat with a very small indentation when they come out of the oven. I used the large end of a melon baller to put the coconut on the cookies. It is a very sticky, messy job.