Almond Joy Thumbprint Cookies are a delightful treat inspired by the popular candy bar. These cookies combine the rich flavors of chocolate, coconut, and almonds in a thumbprint cookie format, creating a chewy, nutty, and indulgent dessert. Perfect for special occasions or a sweet treat anytime!
Why You’ll Love This Recipe
- Candy-Inspired Flavor: Enjoy the classic combination of chocolate, coconut, and almond in cookie form.
- Chewy and Nutty: These cookies offer a chewy texture with a nutty crunch and a gooey chocolate center.
- Easy to Make: Simple ingredients and straightforward instructions make these cookies easy to prepare.
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup finely chopped almonds
- For the Filling:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- For Garnish:
- Whole almonds (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Cookie Dough:
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined.
- Fold in the shredded coconut and chopped almonds.
- Shape the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers will remain soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Chocolate Filling:
- In a small saucepan, heat the heavy cream over low heat until it just begins to simmer.
- Remove from heat and add the chocolate chips. Stir until the chocolate is completely melted and smooth.
- Fill the Cookies:
- Spoon or pipe the melted chocolate into the center of each cooled cookie.
- Garnish and Serve:
- Top each cookie with a whole almond, if desired.
- Allow the chocolate to set before serving.
Tips and Variations
- Chocolate Variations: Experiment with different types of chocolate, such as dark or milk chocolate, for the filling.
- Nut Options: Substitute the almonds with other nuts, such as pecans or walnuts, if preferred.
- Coconut: Ensure the shredded coconut is sweetened for the best flavor.
Storing the Cookies
- Store: Keep the cookies in an airtight container at room temperature for up to 1 week. They can also be stored in the refrigerator if you prefer them chilled.
- Freeze: Freeze the baked and cooled cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.