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almond joy cookie recipe With Dark Chocolate Coconut Drizzle
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: General
Description
This almond joy cookie recipe with dark chocolate coconut drizzle features a delightful blend of chewy coconut, crunchy almonds, and rich dark chocolate. It’s a simple, family-friendly treat perfect for any occasion.
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1.5 cups sweetened shredded coconut
- 1 cup whole almonds, roughly chopped
- 6 ounces dark chocolate chips or bar, chopped
- 1–2 teaspoons coconut oil (optional)
- 1–2 tablespoons milk or dairy-free alternative (optional)
Instructions
- Prep the Oven & Pan: Preheat your oven to 375F (190C). Line two large baking sheets with parchment paper.
- Cream Wet Ingredients: In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Eggs & Vanilla: Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract until just combined. Scrape down bowl sides.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gently Mix Wet & Dry: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. If dry, splash in 1-2 tablespoons milk or dairy-free alternative.
- Fold in Joy Fillings: Gently fold in the sweetened shredded coconut and whole almonds until evenly distributed throughout the dough.
- Scoop & Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spaced about 2 inches apart. Bake for 8-10 minutes until edges are golden brown and centers are set.
- Cool & Drizzle: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Melt dark chocolate with a tiny bit of coconut oil and drizzle generously over cooled cookies.
Notes
To make these celiac-friendly or dairy-free, use a 1:1 gluten-free flour blend or a stick-form plant-based butter. For a less sweet option, use unsweetened coconut and reduce granulated sugar by 0.25 cup. Ensure good quality almonds for the best taste. Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40 g)
- Calories: 220 calories
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg