Almond Joy Cookies
These Almond Joy Cookies have a delightfully soft and chewy texture with slightly crisp edges. The flavors of coconut, dark chocolate, and almond come together to create this completely irresistible cookie.
Servings: 18 cookies
Calories: 201kcal
Ingredients
- 6 tablespoons butter softened
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- ½ teaspoon coconut extract
- ¼ teaspoon almond extract
- 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup shredded sweetened coconut
- 1 cup dark chocolate chips
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Combine the butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric hand mixer until light and fluffy. Add the egg, coconut extract, and almond extract. Beat again until smooth. Add the flour, cornstarch, baking soda, and salt. Beat to mix well. Add the coconut, chocolate chips. and almonds. Use a wooden spoon to mix throughout the dough.
- Scoop the dough with a medium cookie scoop, roll into balls (about 2 tablespoons each), and place them a couple of inches apart on the prepared baking sheet. Bake for 9 to 11 minutes. Remove from the oven when the cookies are puffy and barely cooked through - do not let them brown. The cookies should be round and pillow-like (and not browned at all) when they're ready to come out of the oven. Let them cool on the baking sheet for 1 minute then transfer them to a wire rack to cool completely. They will settle and flatten out slightly as they cool.
- Store completely cooled cookies in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1cookie | Calories: 201kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 114mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg