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Almond Joy Cookies

Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: almond, chocolate, coconut, cookies
Servings: 24 cookies
Author: Erica


  • 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.