I am a big fan of these delicious Almond Joy Cookies! The combination of flavors and the texture caught my heart right away! I always whip up a huge batch of these enjoyable cookies and freeze the other half for later.
INGREDIENTS :
- ½ c butter, softened (1 stick)
- 1 ⅛ c. all-purpose flour (1 c. plus two tablespoons)
- ¼ teaspoon Salt
- ⅓ c. brown sugar
- ⅓ c. sugar
- 1 teaspoon vanilla extract
- 1 c. sweetened coconut flakes (or use shredded coconut)
- 1 ½ c. semi-sweet chocolate chips
- ½ teaspoon baking soda
- ¾ c. sliced almonds
- 1 egg
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the flour, baking soda, and salt in a small bowl. Mix well until combined and set aside.
Step 3: Cream the butter and sugars with a mixer. Then, add the vanilla along with the egg. Mix well until just blended.
Step 4: Gradually add the dry mixture into the cream mixture, mixing well. Then, fold in the chocolate chips, coconut flakes, and sliced almonds.
Step 5: Onto cookie sheets covered with parchment, drop about 1 1/2 tbsp of dough. You can use a spoon or cookie scoop. Place in the preheated oven and bake for about 9 to 12 minutes.
Step 6: Remove from the oven when done and let the cookies cool for about 10 minutes before inverting them to cookie cooling racks.
Notes:
- To prevent the cookies from sticking, use parchment paper or silicone baking mats. Alternatively, you can grease the baking sheet.
- Doing a test bake is recommended. In case the cookies spread too fast, I suggest keeping the dough in the fridge for 1 to 2 hours. If the dough does not spread enough, press each scoop of dough gently using the palm of your hand and test again.
- Keep the cookies in an airtight container.
- To freeze the cookies, place them in an airtight container, layering a sheet of wax paper or parchment paper in between the cookies.
- I love to press some M&M’s into the top of the cookies. You can also use almonds
