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Almond Joy Cookies

A delicious blend of cocoa, coconut, and crunchy almonds that will whisk you away to paradise with every bite. Perfect for busy days and sure to impress!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup unsweetened shredded coconut
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped almonds (slivered almonds work great too!)
  • to taste almonds Additional almonds for topping (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
Mixing
  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add in the eggs and vanilla extract, mixing well to combine.
  3. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. Gradually add this dry mixture to the wet ingredients, blending until just combined.
Add-ins
  1. Stir in the shredded coconut, chocolate chips, and almonds until combined.
Baking
  1. Using a cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets.
  2. Top each cookie with a whole almond if desired.
  3. Bake for 10-12 minutes, until the edges are set.
Cooling
  1. Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

If you’re short on time, you can speed up the cooling process by placing them in the fridge after cooling on the baking sheet. Feel free to substitute different nuts, and store leftovers in an airtight container.