These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi sweet chocolate and sliced almonds. They can be baked and frozen ahead of time.
This is the time of year for all things cookie! One of my favorite candy bars is Almond Joy. To me they are amazing. What is your favorite candy bar? Are you a snickers fan? Maybe you prefer a Twix or a 3 Musketeers. These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi sweet chocolate and sliced almonds. They are simply amazing and I had better freeze them before I eat way too many of these delectable beauties.
How to freeze and thaw cookies
Small Batch Almond Joy Cookies can be baked and frozen ahead of time. I pack all my cookies in doubled Ziploc freezer bags and place them in sturdy glad-ware containers. When defrosting take them out of the containers frozen and place on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies!
“I think cookies are sort of the unsung sweet, you know? They’re incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.” – Bobby Flay
To Make this Recipe You’Il Need the following ingredients:
Sweetened Flake Coconut – 1 (14 Ounce) Bag
All Purpose Flour – 2/3 Cup
Salt – 1/4 Teaspoon
Almonds, Chopped – 3/4 Cup
Chocolate Chips–Divide – 2 Cups
Vanilla Extract – 1 1/2 Teaspoon
Coconut Extract – 1/2 Teaspoon
Sweetened Condensed Milk – 1 (14 ounce) can
Whole Almonds – 24-30
Preheat oven to 350 degrees. Line cookie sheets with silpat mats or parchment paper.
In a large mixing bowl, mix together coconut, flour, salt, almonds and 1 cups of chocolate chips.
In a small bowl mix together vanilla extract, coconut extract and sweetened condensed milk. Stir into coconut mixture.
Scoop out a golfball size ball of dough and drop onto prepared cookie sheet, 2 inches apart. Flatten cookie dough with your fingeres (dip them in water or spray them with nonstic cooking spray to prevent sticking).
Bake for 10-12 minutes or until edges of cookies are golden brown.
Place the remaining 1 cup of chocolate chips in a small microwave safe bowl. Microwave on 50% for 30 seconds, stir until completely melted. Spoon melted chocolate into a small ziplock. Cut off one corner and drizzle each cookie with chocolate. Top each cookie with one whole almond in the melted chocolate.
Allow the cookies to cool completely and set. Store in an air tight container.