Who needs the candy bar when you have these cookies?
It’s another flaked coconut dessert recipe, which means I didn’t make these for my husband. I’m grateful that my kids enjoy coconut as much as I do, so when they come home for a visit, I have people who will help me eat a batch of these cookies.
The original June 2019 post
If you read Tuesday’s post, you know that just last year I made a different type of coconut cookie. (If you didn’t read that recipe, click here now. I’ll wait.) So, why return to another version of a coconut cookie so quickly? Both of my kids and I enjoy coconut and cookies, so why not make our tummies happy?
When I wrote about last year’s coconut cookie, I focused on my son, who was about to graduate from college. With this year’s coconut cookie, I want to focus on my daughter.
She’s entering her senior year of college in the fall. This year she opted to live at home for the summer. After spending last summer at an internship away from home, she looked forward to a rent-free summer at Chez Mom.
That choice ended up being fabulous, as she acquired a job at a local venture capital firm. Not only did she land a great job, she also is experiencing some perks, such as a business trip to Chicago. At 21, I was focused on becoming a teacher, and there were no trips like that in my summer work. I am amazed at the opportunities in front of her.
Recipe validated by an entire office!
Working at the office, she was glad to share these cookies with her colleagues. I’m very grateful for that. Of course, I always sample my recipes, but I’d prefer not to sample a whole tray of them. The good news is that they were well received and quickly devoured. Not only by the people at the office but also by my daughter.
These cookies are a delightful way to enjoy all the flavors of that classic candy bar in a homemade package. Eaten warm they’re especially yummy, and you definitely can’t do that with the candy bar version!
Almond Joy Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1-1/2 tsp coconut extract
- 2 large eggs
- 2 cup all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup almonds. chopped
- 2 cups sweetened flaked coconut
- 1 cup milk chocolate chips
Instructions
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Preheat oven to 350.
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In the bowl of a stand mixer, cream butter and both sugars on speed 2 for 4 minutes.
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Add eggs, one at a time, beating to incorporate each.
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Add coconut extract, and mix.
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Add baking powder, baking soda, salt, and flour, and mix until incorporated.
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Add almonds, coconut, and milk chocolate chips, stirring until combined.
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Place heaping teaspoonfuls of batter on baking sheet about 2 inches apart.
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Bake for 10-12 minutes or until bottoms are golden.
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Transfer to baking rack to cool completely.
