Irresistible bite-sized fudgy chocolate cookies are mounded with a dollop of creamy white chocolate, crunchy almonds, and chewy coconut and are best enjoyed with a glass of milk.
I love the holidays and Christmas baking. My adult daughters are always home for the holidays and we enjoy baking, listening to Christmas music and working a cookie assembly line with the oven running non-stop.
We always have a lot of fun and there’s never a way to minimize the mess we make! Flour is never contained to the place it’s meant to go, and granules of sugar always seem to bounce around the kitchen floor. But some things are meant to be messy and fortunately, baking is one of them.
Our family each has their own favourite cookie. For me, it’s definitely these Almond Joy Chocolate Cookies.
You’ll always find these almond joy cookies on our Christmas table and they can also be enjoyed at any other time of the year!
Why I created these cookies
Almond Joy is my favourite candy bar (you might remember this from an earlier post with my No-Bake Almond Joy Granola Bars). I love the combination of chocolate, coconut and almonds.
Unfortunately, these candy bars are only manufactured in the U.S. and aren’t available in Canada. Every time I make a trip to the U.S. I stock up on these bars. I don’t have any left right now, so these cookies will have to satisfy my craving.
I love my job as a food blogger. Every day, I get to come up with new creations like these cute cookies. I’m happy to share them with you this holiday season.
It’s not just me who flips over these irresistible chocolate treats – everyone else does too!
The centres of these cookies are filled with a dollop of creamy white chocolate, crunchy almonds and chewy coconut. This delicious combination can be devoured in one or two bites. They’re pretty and appealing for your dessert table and pair well with a glass of milk.
Tip: Wait to make the white chocolate filling until just before you are ready to fill the cooled cookies. If you make it in advance, it will set. Also, don’t store the filled cookies until the filling and coconut topping has set completely.
These sweet, satisfying and delicious Almond Joy Chocolate Cookies are so easy to make and yield a generous batch so you’ll have plenty to share with your family and friends or for gift giving and cookie exchanges.
Wishing you and yours all the best for the holiday season!
Almond Joy Chocolate Cookies
Irresistible bite-sized fudge chocolate cookies are mounded with a dollop of creamy white chocolate, crunchy almonds, and chewy coconut. Enjoy with a glass of milk.
Ingredients
Chocolate Cookie Dough
- 1 cup butter, softened to room temperature
- ⅔ cup granulated sugar
- 2 eggs at room temperature
- ½ teaspoon vanilla
- 2 cups plus 2 tablespoons all purpose flour
- ⅔ cup cocoa, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
White Chocolate, Coconut & Almond Filling
- 150g white chocolate molding wafers (such as Merckens), roughly chopped
- 4 ½ tablespoons 35% whipping cream
- 1 ½ tablespoons butter
- ¾ teaspoon vanilla extract
- 1 ¼ cups unsweetened shredded coconut divided ¾ cup for filling and ½ cup for topping
- ⅓ cup coarsely chopped almonds
Instructions
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Preheat oven to 350 degrees F. Prepare large baking sheets by lining with parchment paper.
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For the cookie dough, in a large mixing bowl using a mixer with the paddle attachment, or by hand with a spatula, cream together the butter and sugar. Add eggs and vanilla and beat to achieve a creamy texture.
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In medium bowl, mix together flour, sifted cocoa, baking powder and salt. Gradually add the dry ingredients mixture to the wet mixture. Mix until all dry ingredients are incorporated; dough will be very thick.
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Form dough into approximately 45 balls using no more than 1 tablespoon of dough for each. Evenly place balls on prepared baking sheets. Press forefinger or thumb into the centre of each ball to slightly flatten the cookie and create a deep well. (The well will be filled with the white chocolate filling after baking).
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Bake one sheet at a time for 12 - 13 minutes each. Remove from oven and allow cookies to set on baking sheet for 2 minutes before removing to a wire rack to cool completely.
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Meanwhile for the filling, create a double boiler by placing a heatproof bowl over a saucepan of hot simmering water. To the bowl add chopped white chocolate and cream, stirring constantly until the chocolate is melted and smooth. Remove from heat, add butter and vanilla and stir until the butter is melted and combined. Add ¾ cup of the coconut (reserve remaining ½ cup for topping) and chopped almonds and stir to combine. Let cool for 5 minutes but do not allow filling to set.
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Mound about half a teaspoon of filling into each cookie indent. Immediately sprinkle each cookie top with remaining coconut. Let cookies sit at room temperature for 2 hours to allow filling to set before storing.
Hi Rita
This is Dexter’s mom Debbie.
Thank you for the cookies , they were really good.
Your daughters and you are great bakers.
You and your family have a very Merry Christmas.
Thank you Debbie I’m so glad you enjoyed them. Thank you for hosting Laura. Merry Christmas.
Laura is a very sweet lady, really enjoyed having her with us.