first class almond joy cookies vest

almond joy cookies

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Almond Joy Cookies

What if your favorite coconut-almond-chocolate candy bar morphed into a crunchy, melt-in-your-mouth cookie? We've done it! Joy is in the name for a reason.

Ingredients

  • 1 c. (2 sticks) unsalted butter, softened
  • 1/2 c. (100 g.) granulated sugar
  • 2 large egg yolks
  • 1 tsp. almond extract 
  • 2 c. (240 g.) all-purpose flour
  • 1/2 tsp. kosher salt
  • 1 c. finely chopped roasted almonds
  • 1 c. (60 g.) unsweetened coconut flakes
  • 1/4 c. sweetened condensed milk
  • 1 large egg white
  • Pinch of kosher salt
  • 21 almonds
  • 1 c. milk chocolate (about 6 oz.), melted 

Direction

  1. Step 1In the large bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat butter and granulated sugar until combined and creamy, about 1 minute. Add egg yolks and almond extract and continue to beat until incorporated, about 1 minute.
  2. Step 2In a medium bowl, whisk flour and salt. Add to butter mixture and beat on low speed just until evenly combined. 
  3. Step 3Scoop out dough using a 1-ounce scoop (#40) and roll (dough will be sticky) into rounds, then roll in almonds to coat. Using your thumb, create a thumbprint in the center of each round.
  4. Step 4Arrange rounds on a parchment-lined rimmed baking sheet and freeze until frozen, at least 20 minutes.
  5. Step 5Make Ahead: Dough can be made 2 weeks ahead. Transfer to an airtight container and keep frozen.
  6. Step 1Preheat oven to 350°. In a medium bowl, combine coconut, milk, egg white, and salt.
  7. Step 2Fill each thumb imprint with coconut mixture. Place an almond in the center of coconut filling. Arrange 1" to 2" apart on a parchment-lined sheet tray. 
  8. Step 3Bake until cookies are lightly golden, 15 to 20 minutes. Let cool 30 minutes, then drizzle with melted chocolate.