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- In a medium-sized mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded coconut and chocolate chips until evenly distributed.
3. Form the Cookies:
- Using a spoon or cookie scoop, scoop out tablespoon-sized portions of dough and roll them into balls.
- Place each dough ball onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a whole almond into the center of each cookie.
4. Bake:
- Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden and the centers are just set.
- If you’d like the cookies to be a bit more chewy, err on the side of underbaking them slightly.
5. Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your Almond Joy-inspired cookies!
Tips:
- Customize the Filling: You can add extra chocolate chips, or swap in dark chocolate or milk chocolate for a different flavor.
- Make it Extra Coconutty: If you love coconut, feel free to add a little more shredded coconut to the dough.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 3-4 days.
These cookies are the perfect treat for anyone who loves Almond Joy candy bars but prefers homemade cookies!
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