Some random facts about me: I LOVE coconut. I used to eat shredded coconut from a bowl with a spoon when I was a kid. I also like nuts, but I’m not wild about nuts in baked goods-it’s a texture thing. I don’t mind cookies with nuts in them if there are a lot of different textures though. I was listening to an episode of the Home Cooking podcast and the hosts were talking about a coconut almond chocolate chunk cookie one of the hosts, Hrisi, made. It got me thinking about making my own almond joy cookies. I figured with the addition of coconut, there would probably be enough textual variety that the almonds wouldn’t bug me. That’s how these cookies were born!
A few notes:
This recipe includes banging the pan on the counter partway through cooking. This helps deflate the cookies a bit so you get a cookie that is soft on the inside and crispy on the outside, rather than cakey. If you like cakey cookies, or if you just don’t want to bother, you can skip the pan banging steps. I promise it’s worth it though. I tested these both ways.
For the chocolate-I chopped up a Ghiradelli 60% cacao baking bar. I like that chopping the chocolate this way gives you more variety in the cookie-eating experience. Some bites have big chocolate chunks, and some have smaller shavings. It’s always a surprise! You can also just sub in a cup of semisweet chocolate chips if you want to go the easy route.
If you make these almond joy cookies, please let us know what you think! We’d love to hear from you, either on social media or in the comments below. Check out our email newsletter to get updates about new posts and exclusive content.
Almond Joy Cookies
- 1/2 cup almonds
- 1/2 cup unsweetened shredded coconut
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp coconut extract
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 oz semisweet baking chocolate, chopped (or 1 cup semisweet chocolate chips)
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicon baking mats.
- Combine the almonds and coconut in a food processor and blitz until they're a size you like. I'm picky about textures so I blitzed mine pretty finely. You can also chop them by hand if you don't have a food processor.
- Brown half the butter (1/2 cup) by melting it in a shallow pan over low heat. Allow it to sit until the butter starts to turn a light caramel shade. Pull it off the heat as soon as it starts to turn brown-it will continue to cook a bit from the residual heat.
- Cream together the browned butter, the remaining 1/2 cup butter, and the sugars. Add the eggs, then beat to incorporate fully. Add the vanilla, almond, and coconut extracts and beat to incorporate.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients a third at a time, mixing on low in between each addition until just barely incorporated. Be careful not to overmix. Add the chopped almonds, coconut, and chocolate and mix until just combined.
- Refrigerate the dough for 30 minutes to firm it up. Drop the dough in tablespoon rounds onto the prepared baking sheets.
- Bake for 5 minutes, then pull the pans out and bang them on the counter. Return the oven and bake for 3 minutes more, then pan bang again. Return to the oven for a final 2-4 minutes, until the edges are starting to brown.