If you like Almond Joy bars, you're going to love these! Soft, chewy and loaded with coconut, almonds and dark chocolate!! Mmm!
Prep Time10 minutesmins
Cook Time11 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs21 minutesmins
Course: Cookies
Cuisine: American
Keyword: almond chocolate chip cookies, almond joy cookie recipe, almond joy cookies, coconut chocolate chip cookies
Servings: 13
Calories: 294kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttersoftened (1 stick)
½cuplight brown sugarpacked
¼cupgranulated sugar
1large egg
2teaspoonscoconut extract
1 to 2teaspoonsalmond extractI use 2 and love almond extract, but if you don’t use 1
1 ¼cupsall-purpose flour
1teaspooncornstach
½teaspoonbaking soda
pinchsaltoptional and to taste
1cupsweetened shredded coconut
1cupslivered almonds
1cupsemi-sweet chocolate chips
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, extracts, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the coconut, almonds, chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically chocolate chips on top of each mound by taking chips from the underside and adding them on top.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 10 to 11 minutes (I baked for just under 11 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Coconut is prone to burning and undersides of cookies can easily become too dark so watch them closely. Cookies will be pale and look un-done, but firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.