These cookies are one of my new favorites! Almond Joy candy bars were one of my favorite candy bars as a child, and one that my dad loved as well. So, I could usually talk him into sharing one! To me, there is nothing better to me than chocolate and coconut!
These cookies are also naturally gluten free, for those of you who can’t have wheat or for those of you trying to appease a gluten free friend but still wanting something equally delicious for yourself – these cookies are it! And if you’re timid of gluten free – I’m going to stop you right there. Bake these cookies and I bet you won’t even be able to tell they are gluten free.
To top it off, these are actually such a good cookie to keep in the fridge! I love cookies, but sometimes in the summer when it’s so hot out eating a room temperature cookie isn’t as enticing as eating a cool treat. So, keeping these in the fridge satisfies my craving for something cool while still allowing me to eat my favorite dessert. We’ve had these in the bakery fridge for the past week and the girls and I hav all been eating them every day, they are so delish! Get the recipe for my Almond Joy Cookies below.
Almond Joy Cookies
Makes 20 cookies
113 grams (1/2 cup) organic coconut oil
226 grams (1 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
198 grams (2 cups) organic almond flour
57 grams (1/2 cup plus 1 tablespoon) organic coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
85 grams (1 1/3 cups) organic wide flake coconut
67 grams (1/2 cup) organic sliced slivered almonds
43 grams (1/2 cup) organic unsweetened fine shredded coconut
8 ounces organic milk chocolate, chopped
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar and vanilla extract. Mix on low until combined and there are no chunks of coconut oil.
Add the eggs, almond flour, coconut flour, baking powder, and sea salt in that order. Mix on low until combined and a dough forms. Add in the wide flake coconut and the almonds, mix on low until combined.
In a shallow bowl, add the fine shredded coconut. Using your hands, form the cookie dough into 20 balls and place on the prepared cookie sheets. Flatten them slightly to about 2 1/2-inches and dip the tops into the fine shredded coconut, place back on the cookie sheets. Sprinkled remaining coconut on top.
Bake for 13 to 15 minutes or until lightly browned on the bottom. Allow to cool completely on the cookie sheets.
To temper the chocolate: Using a double boiler, add in about 80% of the milk chocolate. Melt, using a chocolate thermometer until the temperature reaches 110°F. Remove from heat and add in the remaining 20% chocolate and stir vigorously to combine completely until smooth. Allow to come down to 89°F.
Dip the bottoms of each cookie into the milk chocolate, place back on the cookie sheets bottom down. Place the cookie sheets in the freezer to se the chocolate.
Store in a cool dry place, or in the fridge for up to 7 days.
High Altitude – Bake at 375°F for 12 to 14 minutes or until golden brown.