Rich and buttery cookie dough packed full of shredded coconut, chocolate chips, almonds and Almond Joy candy pieces. These Almond Joy cookies are an over-the-top indulgent treat that will become a new favorite!
2-3Almond Joy full size candy bars, chopped (or 6 snack size candy bars)
Instructions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or spray with cooking spray.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy. Add the egg, vanilla, and coconut extract and beat until smooth.
Stir in the flour, salt, and baking soda until combined. Gently fold in 1/2 cup coconut, chocolate chips, sliced almonds, and Almond Joy pieces.
Roll the dough into golf ball-sized balls and place on prepared baking sheets. Sprinkle with remaining 1/4 cup coconut.
Bake 8 to 10 minutes, or until edges are golden. Remove from oven and let cool on baking sheets for about 5 minutes.
Move cookies to a cooling rack to cool completely. Once cooled, store in a covered container up to 3 days.
Notes
To store: Store cookies in an airtight container or bag at room temperature for up to 3 days.To freeze baked cookies: Let cool completely, then add to a freezer bag or container. Store in freezer for up to 3 months. Let sit at room temperature to thaw or heat in microwave or oven until warm.To freeze the dough: Roll dough into balls, then place on baking sheet. Freeze for about 30 minutes to harden. Then add to a freezer bag and store in freezer. When ready to bake, place dough on baking sheet on top of the oven while it preheats. Cookies may need to bake a few minutes longer since they were frozen.