My absolute favorite candy is Almond Joy. I feel I must be among a small percentage, however, because do you know not a single Almond Joy was included in our Halloween candy? Of course, when I say we, I mean my boys. Because The Husband and I are definitely not the type of parents who raid their kid’s Halloween buckets after they’ve gone to bed.
Recently, I tried out this recipe for Hot Cocoa Cookies. Chocolate cookies topped with a toasted marshmallow, drizzled in chocolate and finished with sprinkles? Um, yes ma’am! It was definitely a keeper. I commented to The Husband – whilst stuffing my face – that the chocolate cookies used as the base were delicious even without the marshmallow and chocolate.
To which he replied, “These would be good with coconut on them.”
YASSSS!!! Like an almond joy cookie! Every once in awhile he comes up with a great idea . . .
Kidding. Kidding! He’s totally brilliant, that husband of mine.
As you prepare the cookies, it is very important to let your dough set up in the fridge before baking. The dough is very soft – the consistency of fudge. If it hasn’t had time to set up, it will be very sticky and hard to work with. I found it needed two hours at the minimum, but if you can let it sit longer it becomes easier to work with.
Also, these cookies spread a lot. So be mindful of how big your dough balls are. I actually think the cookies I photographed here were a little big. Next time I will be sure to keep them at an inch or smaller.
These are totally delectable – a perfect holiday treat. The chocolate cookie base is the consistency of a brownie. Really, they are perfect by themselves. But if you are a fellow Almond Joy lover, you will swoon over the coconut and chocolate drizzle.
- ½ cup (1 stick) unsalted butter
- 12 oz. semi-sweet chocolate
- 1-1/2 cups flour
- ¼ cup unsweetened cocoa powder
- 1-1/2 teaspoons baking powder
- ¼ teaspoon salt
- 1-1/4 cups brown sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 1 cup sweetened condensed milk
- 4 cups flaked coconut
- 1 cup powdered sugar
- Toasted almonds
- 2 cups powdered sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- ¼ cup unsweetened cocoa powder
- ¼ cup hot water
- ½ teaspoon vanilla extract
- In a medium saucepan, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
- Add the cooled chocolate mixture and blend until just combined.
- While mixing, add the flour mixture slowly and blend until just combined.
- Scrape down the sides of the bowl, then cover the dough and refrigerate for a minimum of 2 hours. If making the dough a day ahead, let sit at room temperature for 30-45 minutes before shaping.
- Preheat oven to 325 degrees F and prepare two baking sheets with cooking spray. Scoop out dough one tablespoon at a time and roll into balls. Place the balls two inches apart on the baking sheets, then gently press an indention into the center of each with your thumb (wetting your thumb helps keep cookie dough from sticking).
- Bake cookies for approximately 12 minutes. Remove from oven. If the indentions have filled up during baking, press the center of the cookie back down with the back of a spoon. Allow cookies to cool completely.
- In a bowl of a stand mixer combine the condensed milk and coconut. Slowly add the powdered sugar on low speed. Mix until well-combined.
- Spoon a dollop of coconut mixture into the indention on each cooled cookie. Wet fingers work best here to keep from sticking.
- Top with a toasted almond. Place cookies in the refrigerator for about 30 minutes to set.
- Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk.
- Place a wire cooling rack with cookies on it over a piece of aluminum foil to catch any excess icing. Spoon a small amount of icing onto the top of each cookie.
- Allow icing to set up about 30 minutes before serving.