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Almond Joy Cookies

Almond Joy Cookies combine the classic candy-bar flavors—sweet shredded coconut, rich chocolate, and crunchy almonds—into an easy, shareable cookie.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup butter, softened Use room temperature for better texture.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Use room temperature for even creaming.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded coconut Lightly toasted for enhanced flavor.
  • 1 cup chocolate chips Semisweet or dark chocolate can be substituted.
  • 1 cup almonds Chop coarsely for crunch; can be substituted with macadamia nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, mix together the flour, baking soda, and salt. Gradually add to the creamed mixture.
  5. Stir in the coconut, chocolate chips, and almonds.
  6. Drop by teaspoonfuls onto ungreased cookie sheets.
  7. Bake for 10-12 minutes, or until golden brown.
  8. Let cool on wire racks before serving.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven before serving.