Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour (310g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups sweetened shredded coconut (150g)
  • 1/2 cup sweetened condensed milk (120ml)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (175g)
  • 1 tablespoon coconut oil or heavy cream
  • 1/2 cup chopped almonds (about 70g), toasted

Instructions:

  1. Mix shredded coconut, sweetened condensed milk, and vanilla until well combined. Set aside to allow flavors to meld.
  2. Cover and refrigerate the coconut filling for 15 minutes to firm up.
  3. Cream together softened butter, sugars, and vanilla until fluffy. Beat in eggs one at a time. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing just until combined.
  4. Take a small portion of dough, flatten slightly, and place a spoonful of coconut filling in the center. Enclose with more dough, shaping into a smooth ball or disk. Place on prepared baking sheet, spacing about 2 inches apart.
  5. Preheat oven to 350°F (175°C). Bake cookies for 12-15 minutes until lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  6. Melt chocolate chips with coconut oil or heavy cream using a double boiler or microwave until smooth.
  7. Dip the cooled cookies halfway into the melted chocolate or drizzle on top. Sprinkle with toasted chopped almonds before the chocolate sets. Let chocolate set completely.
  8. Serve and enjoy your homemade almond joy cookies!