Small Batch Almond Joy Cookies

Ingredients

For the Cookies:

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (4 tablespoons) unsalted butter, softened
• 1/3 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sweetened shredded coconut
• 1/3 cup mini chocolate chips
• 1/4 cup sliced almonds

For the Topping:

• 2 tablespoons sweetened shredded coconut
• 2 tablespoons sliced almonds
• 2 tablespoons mini chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients in a medium bowl: flour, cocoa powder, baking soda, and salt. Whisk together and set aside.
3. Cream butter and sugars in a large bowl using an electric mixer (or mix vigorously by hand) until light and fluffy, about 2-3 minutes.
4. Add egg and extracts to the butter mixture. Beat until well combined.
5. Add dry ingredients gradually, mixing until just combined. Don’t overmix.
6. Fold in the coconut, chocolate chips, and sliced almonds with a wooden spoon or spatula.
7. Scoop dough into 12 rounded portions (about 2 tablespoons each) and place on prepared baking sheet, spacing about 2 inches apart.
8. Top each cookie with a pinch of the extra coconut, almonds, and chocolate chips, gently pressing them into the dough.
9. Bake for 10-12 minutes, until edges are set but centers still look slightly soft.
10. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Tips for Success:

• Don’t overbake – cookies will continue cooking on the hot pan
• Press toppings gently into dough so they don’t fall off
• For chewier cookies, slightly underbake; for crispier cookies, bake 1-2 minutes longer
• Store in an airtight container for up to 5 days

Variations:

• Double Chocolate: Add 2 tablespoons more chocolate chips to the dough
• Toasted Coconut: Toast the coconut in a dry skillet for 2-3 minutes before adding
• Dark Chocolate: Use dark chocolate chips instead of mini chips
• Coconut Glaze: Drizzle cooled cookies with a simple glaze made from powdered sugar and coconut milk

Optional Chocolate Drizzle:

• 1/4 cup chocolate chips
• 1 teaspoon coconut oil or butter

Melt together and drizzle over cooled cookies for extra indulgence!

Yield: 12 cookies
Prep Time: 15 minutes
Bake Time: 10-12 minutes