Soft & Chewy Coconut Almond Joy Cookies
These Coconut Almond Joy Cookies take everything you love about the classic candy bar and turn it into a decadent, soft-baked cookie. With a pillowy coconut sugar cookie base and a gooey coconut cream center, they are a total crowd-pleaser!
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
3/4 cup salted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp coconut flavoring
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup sweetened condensed milk
3/4 cup + 1/2 cup sweetened shredded coconut (divided)
1/2 cup dark chocolate chips, melted
1/2 cup sliced almonds
Instructions
1. Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat.
2. In a stand mixer, cream together the butter and granulated sugar for about 2 minutes until fluffy.
3. Scrape the bowl and add the eggs and coconut flavoring. Mix well.
4. Add in the flour and baking powder. Mix until a soft dough forms.
5. Portion into 3 Tbsp balls (a #24 scoop). Use the back of the scoop to make a deep indent in the center.
6. Bake for 11-13 minutes until no longer glossy. Press the indent again immediately after removing from the oven.
7. While cooling, mix 1/2 cup condensed milk with 3/4 cup coconut.
8. Once cookies are cool, fill craters with the coconut mixture.
9. Drizzle with melted dark chocolate and top with sliced almonds and remaining shredded coconut.
Notes
For extra flavor, toast the sliced almonds in a dry pan for 2-3 minutes before adding them to the cookies.
Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.