Print Pin
0 from 0 votes

Almond Joy Cookies

Almond Joy cookies taste just like the candy! A chocolate cookie base is topped with coconut, a toasted almond, and chocolate.
Course Dessert
Cuisine American
Servings 2 dozen
Author Lisa B.

Ingredients

For the cookies:

  • 1/2 cup 1 stick unsalted butter
  • 12 oz. semi-sweet chocolate
  • 1-1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups brown sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract

For the coconut layer:

  • 1 cup sweetened condensed milk
  • 4 cups flaked coconut
  • 1 cup powdered sugar
  • Toasted almonds

For the chocolate drizzle:

  • 2 cups powdered sugar
  • 4 tablespoons 1/2 stick unsalted butter, melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract

Instructions

For the cookies:

  • 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.

For the coconut layer:

  • 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.

For the chocolate drizzle:

  • 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.