Adventures in Baking: Almond Joy Cookies

Chocolate. Coconut. Almond. In a cookie. Man, it is good.  

Welcome to the first recipe on the Co-Op the Podcast blog! We are very excited to share some of our tastiest treats. We’ve tested these recipes in our home kitchen, so hopefully they work for you like they’ve worked for us. 

Now I’m not going to be one of those recipe bloggers that has a novel before the gettin’ to the goods. These cookies taste like one of my favorite candies, Almond Joys – the delicious chocolate candies filled with coconut and almond. It is a great treat to bust out this summer, or to even serve when you’re missing the warmer months. 

Ingredients: 

Makes about 40-45 cookies 

• 1 cup butter (unsalted, softened) 

• 1 cup light brown sugar 

• ½ cup granulated sugar 

• 2 eggs 

• 1 tablespoon vanilla extract (we make homemade vanilla extract) 

• 2 teaspoons almond extract 

• 2 ½ cups of all-purpose flour 

• 2 teaspoons cornstarch 

• 1 teaspoon baking soda 

• 1 teaspoon salt 

• 2 cups sweetened shredded coconut 

• 1 ¼ cup of semi sweet chocolate chips 

• 1 cup slivered almonds. 

1. Mix together flour, cornstarch, baking soda, and salt into a bowl and set aside. 

2. Cream together butter and sugar in a stand mixer on medium speed for about 4 minutes. 

3. Add eggs one at a time at medium speed, until fully incorporated. Add extracts. Feel free to change extracts based on taste. We use more vanilla extract than most but mostly because we love the flavor. You can also exchange the vanilla extract with coconut extract, or change up the ratio! Scrape down the sides of the bowl if necessary.  

4. Add flour mixture. I did this on slow for a couple minutes until everything was fully incorporated. You will have a slightly wet mixture, and that’s okay! The coconut will thicken it up. 

5. Stir in shredded coconut, semi-sweet chocolate chips, and slivered almonds. 

6. Chill dough in the fridge for 1 hour. You do this so the dough doesn’t spread too much during the baking process. You can bake immediately if you would like! 

7. Preheat oven to 375°. Line your baking sheets with either parchment paper or silicone baking mats. I use the silicone baking mats from Amazon. 

8. Bake your cookies at 375° for 10-13 minutes until edges are golden. Let cool on the pan for 5 minutes, then transfer to a cooling rack. 

9. Enjoy!