Description
Chewy Almond Joy Inspired Coconut Cookies featuring a soft chocolate cookie base, sweet coconut filling made with condensed milk, crunchy whole almonds, and a glossy chocolate topping.
Ingredients
Units
Scale
- 2 cups (160 g) shredded coconut
- 1 can (400 g) sweetened condensed milk
- 24 whole almonds
- 1 1/2 cups (270 g) semi sweet chocolate chips
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 1/4 cups (155 g) all purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) salt
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream softened butter and granulated sugar together until light and fluffy.
- Add eggs and mix until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture and mix until a smooth dough forms.
- Scoop tablespoon sized portions onto the prepared baking sheet and flatten slightly.
- Bake for 10 to 12 minutes until set but still soft. Cool completely.
- In a bowl, mix shredded coconut with sweetened condensed milk until fully combined.
- Spoon coconut mixture onto each cooled cookie and gently press a whole almond into the center.
- Melt chocolate chips in a heat safe bowl and spoon or drizzle over the tops to coat partially or fully.
- Allow chocolate to set completely before serving.
Notes
- Do not overbake the cookie base to keep it soft and fudgy.
- Let cookies cool fully before adding the coconut topping.
- Chill briefly to help the chocolate set faster.
- Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg