Cookies recipe

Best Joy Almond Cookies Recipe

PHOTO; LUCY SCHAEFFER; KITCHEN STYLIST; TAYLOR ANN SPENCER

What if your favorite coconut-almond-chocolate candy bar turned into a crunchy, melt-in-your-mouth cookie… well, here it is! The joy is in the name for a reason. It wasn’t to recreate the Almond Joy exactly, but rather to encompass the flavors in something tender and lively. The base of the cookies resembles a 3:2:1 butter cookie covered in almond extract and rolled in toasted almonds. Why toasted almonds when you bake them in the cookie? I know it’s contradictory, but it makes a difference; toasted almonds are strong in the cookie base. The coconut mixture, reminiscent of a coconut macaron, sits in a fingerprint dip on the cookie. Once the cookies have cooled, they are drizzled with milk chocolate. I hooked you?

Where do almond joys come from?
The Armenian immigrant behind the candy bar, Peter Halajian or Peter Paul (he changed his last name to make it easier for people to remember), started his business in Connecticut. At first, her daughters helped her sell sweets and fruit in public places like train stations. Then he was finally able to open a brick and mortar in Naugatuck. And according to the story, his company was called the Peter Paul Manufacturing Company, employing people from his home country and producing candy for the US military. In 1948, the Almond Joy bar, formerly known as The Dreams Bar (coconut and chopped almonds coated in dark chocolate), made its debut.

When should I make these cookies?
Good cookies don’t need a certain time of year to be made. Do them from January to December. Pack them up in little cookie jars, make them for a spring adventure, or gift them to a friend.

How to Melt Chocolate
Melting chocolate is quite an easy task. Place the chocolate in a double boiler or a heat-resistant metal or glass bowl that fits comfortably in a saucepan. The water in the pan should not touch the bowl. The steam from the water will melt the chocolate. If you have a microwave, even better for efficiency. Place chocolate in a glass bowl (don’t use metal) and heat in 10 second increments until melted.

Can I make the dough and freeze?
The butter cookie portion of the dough is meant to freeze before baking. You can freeze cookie dough for up to 2 weeks. Just make sure it’s properly sealed in an airtight container. Once these cookies are baked, store them in an airtight container for up to 3 days for best quality.

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cookie dough

1 ea.

(2 sticks) unsalted butter, softened

1/2 tsp.

(100 g.) granulated sugar

2 bed.

(240 g.) all-purpose flour

1 ea.

finely chopped toasted almonds

Coconut filling and assembly

1 ea.

(60 g.) unsweetened coconut flakes

1/4 tsp.

sweetened condensed milk

1 ea.

milk chocolate (about 6 oz.), melted

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cookie dough

  1. In the large bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat the butter and granulated sugar until combined and creamy, about 1 minute. Add egg yolks and almond extract and continue beating until incorporated, about 1 minute.
  2. In a medium bowl, whisk together flour and salt. Add to butter mixture and beat on low speed until well blended.
  3. Scoop out the dough with a 1 ounce (#40) spoon and roll (the dough will be sticky) into rounds, then roll in the almonds to coat. Using your thumb, create an indentation in the center of each turn.
  4. Arrange the circles on a parchment-lined baking sheet and freeze until frozen, at least 20 minutes.
  5. Get ahead: The dough can be prepared 2 weeks in advance. Transfer to an airtight container and keep frozen.

Coconut filling and assembly

  1. Preheat the oven to 350°. In a medium bowl, combine coconut, milk, egg white and salt.
  2. Fill each thumbprint with the coconut mixture. Place an almond in the center of the coconut filling. Arrange 1″ to 2″ apart on a baking sheet lined with parchment paper.
  3. Bake until cookies are lightly browned, 15 to 20 minutes. Leave to cool for 30 minutes, then drizzle with melted chocolate.
Almond biscuits

PHOTO; LUCY SCHAEFFER; KITCHEN STYLIST; TAYLOR ANN SPENCER

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