Almond Joy Cookies

Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened to room temperature
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg (at room temperature)
• 1 teaspoon vanilla extract
• ½ to 1 teaspoon almond extract
• 1 cup sweetened shredded coconut
• ¾ cup slivered or chopped almonds (lightly toasted)
• 1 cup semi-sweet or milk chocolate chips

Step-by-Step Instructions

1. Prep and Toast the Nuts

• Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
• If your almonds aren’t already toasted, spread them on a baking sheet and toast for 5–7 minutes until fragrant and lightly golden, then let them cool.

2. Combine Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

3. Cream the Butter and Sugars

• In a large bowl (or using a stand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes until light and creamy.
• Add the egg, vanilla extract, and almond extract, beating until fully combined.

4. Mix the Dough

• Turn the mixer to low and gradually add the dry flour mixture, stirring just until combined. Do not overmix.
• Using a rubber spatula or wooden spoon, gently fold in the shredded coconut, toasted almonds, and chocolate chips until evenly distributed throughout the dough.

5. Scoop and Bake

• Scoop portions of dough (about 2 tablespoons each) and place them a couple of inches apart on the prepared baking sheets.
• Bake for 9 to 11 minutes. The edges should be set and lightly golden, but the centers should still look slightly soft and glossy. (Don’t overbake, or they will lose their chewy texture!)

6. Cool and Enjoy

• Let the cookies cool on the baking sheet for 5 to 10 minutes so they can firm up, then transfer them to a wire rack to cool completely.

Pro Tips for Success

• The Coconut Factor: Sweetened shredded coconut gives these cookies their signature moist, chewy texture, echoing the filling of a real candy bar.
• Chocolate Choice: While semi-sweet chocolate cuts the sweetness nicely, feel free to use classic milk chocolate chips if you want an exact flavor match to the classic candy bar.
• Storage: Keep leftovers in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months.