Who doesn’t just love Almond Joys? They’re sweet, chewy coconut with a whole almond in the middle and covered in chocolate. Yum yum. Disclaimer, I don’t think I’ve ever bought or eaten a whole Almond Joy candy bar. The only time I’ve really had them is on Halloween in their mini size. Although I have to say I think they’re best that way. It’s the perfect amount of candy and it’s a good ratio of coconut to almond to chocolate. Nevertheless I think the whole candy bar would still be very good too.
Now, picture Almond Joys in the form of a cookie. To me that means a chocolate chip cookie with almonds and shredded coconut, simple enough. I thought these were delicious. I really liked the slivered almonds in a cookie, I thought it went really well. And to give you more of the coconut and almond flavor I used extracts as well. I’m not a huge fan of coconut extract/flavoring (I used flavoring), but in small quantities like this it works.
If you don’t have coconut extract or flavoring, probably most normal people do not, then you can omit it. It makes a big difference, but some people don’t like the taste of it anyways so you can just stick to the almond extract. However I wouldn’t omit the almond extract because 1) it’s an almond joy cookie and 2) it’s delicious. When you open the cap and immediately get a waft of almond extract smell you’ll fall in love, believe me.
Recipe adapted from Averie Cooks