If my calculations are correct, almonds + coconut + chocolate will either equal sweet oblivion or my demise. More likely the latter.
Last year I was on a bender with candy bars. Filling my daily chocolate quota with the likes of Almond Joy, Reese’s Peanut Butter Cups, and Snickers. Practically veering off the road anytime I spied a mini mart. Never passing up 2 for $1.
The only problem with this sweet addiction, other than the trans fat collecting in my arteries, was that empty candy wrappers replaced my love of baking. I felt somewhat blue when friends stopped by to say hello and all I had to offer them was a Nutrageous. What happened to the homemade sour cherry pie and handmade truffles I once kept covered on my counter? What’s a neighbor to do when I can’t even supply them with that cup of sugar?
That just wouldn’t do.
So I gave myself a good stern talking to, fetched my apron, and got back to basics. Okay I didn’t get the apron, but only because I like to live on the edge (and apparently pay $6.99 for stain removers). I baked, putting a creative spin on my desperate dependency on 59 cent packaged milk chocolate.
I whipped up whoopie pies that tasted of peanut butter cups, dark chocolate mousse as billowy as the filling of a 3 Musketeers, and the sweet almond joy confections pictured here.
Addiction curbed? Not quite. Addiction morphed? That’s more like it.
These chunky little cookies are everything delightful about almond joy candy bars- chocolate, coconut, and almonds. They’re dense and fudgy, sweet and supremely rich. Each chewy center sort of melts on your tongue. They’re meant for those folks who think chocolate is greater than or equal to total contentment.
Dark Chocolate Almond Joy Cookies
Ingredients
- 6 ounces unsweetened chocolate chopped
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/3 cups sugar
- 2 teaspoons vanilla extract
- 1/2 cup chopped almonds
- 1 cup sweetened flaked coconut
Instructions
- Whisk flour, baking powder, and salt in a bowl. Set it aside.
- In a small bowl, microwave the chopped chocolate and butter for 1 minute at high power. Stir and continue to microwave at 15 second intervals until the mixture has melted. Be careful not to burn your chocolate.
- In a large bowl, beat eggs with sugar and vanilla until well blended, about 3 minutes. Stir in melted chocolate mixture. Scrape down the sides of the bowl to mix well. Stir in flour mixture. The dough will be thick. Add chopped almonds and coconut and stir to incorporate.
- Cover the dough and refrigerate it for 30 minutes. This will allow it to firm up and rest, for a chewier cookie center.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside. Shape the dough into balls roughly 2 tablespoons in size. Roll them between your palms and flatten them slightly with your fingertips. Space two inches apart on the baking sheet and bake for 8-10 minutes, until they've puffed and begun to look dry and cracked on top. Remove to cool on a wire rack.
Nutrition
These look great!
Hmmm… these are something to consider for when I visit my mom for her birthday- her favorite candy bar is the almond joy. Classic and perfect in every way! :)
Almond joys are my favorite! These look great, I can’t wait to try them! Yummy! :)
So you’re saying that your kitchen is now armed with treats for visitors…my only question is WHEN can I come over??
Growing up, the Almond Joys in my grandma’s cupboard and I were like this: wrapping pointer finger and finger in the middle together. So I’m pretty sure I’d love these. A lot.
What lovely nutty and chocolatey treats.
:-) Mandy
Thery look fudgealicous!! We will be adding these to our weekly sweet fix! :)
I love you, I really really do. That’s not awkward at all, is it?
Not even close to awkward. I love you too
I feel good right now, like we bonded. And like I ate a dozen of this over my stove by myself with the lights off. But mostly like we bonded a little.
When my husband starts feeling better, I’ll make these for him – yum!
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“They’re meant for those folks who think chocolate is greater than or equal to total contentment…..” OH YEAH! I’m making these this weekend for sure! :)
These look amazing. Now to just find time to actually STAY HOME and bake them! silly summer.
these look amazing… very nice job. I love Almond Joy so I’m sure i’d love these. hmm.. maybe i’ll bake these for my birthday. :-)
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Just made this for my Christmas party and Oh. My. God….SO GOOD!!!
Just stumbled across your blog a few days ago and I’m really loving it :D
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these sound amazing! I do need to ask, though, how many calories per cookie?
Yes, how many calories???
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Hi Andie,
Almond Joy is my absolute favorite candy bar so I really want to make these, but the photos are gone…I am so visual…will these be coming back on by chance? XOXOXO
Carol! Fixed! :)
Awe ,your a doll! Thx! XOXOXO
Sooooo,
After my girlfriends left, who by the way inhaled your Minted Orzo Salad,which also by the way pairs well with a Pinot Grigio:), I just wanted to chop almonds…it just sounded fun..so at 10:30, I turned on Jimmy Fallon and made these cookies…they are so easy!!!! I wasn’t hungry so I didn’t try one, which I was bummed because I think cookies are best out of the oven, but trying to apply what I am learning, I waited for them to cool, boxed them UP and waited till morning…I am sitting here with my coffee enjoying one for breakfast..OH THE JOY…the ALMOND JOY! I thought these would dry out and be crumbly…noooo they are fudgy and so packed with rich deep flavor, I only needed one to satisfy! SOO GOOD! Best cookie I have ever had..truly!..It made the Christmas Cookie List for sure:)
Now..you had to go an do it….Eggplant Parm is one of my all time favorite dinners, I am panko obsessed these days and I just love how beautiful deep purple eggplants look in my basket..so that’s what on the dinner menu for tonight XOXOXOXO