It’s finally holidays season and I always look for a cookie that feels familiar but still surprises people a little. These Almond Joy style sandwich cookies hit that balance perfectly. They bring together the flavors I grew up loving (and never knew why) coconut, chocolate, and almonds coupled with them into something that feels a little more special than the standard cookie-plate lineup. The first time I made them I didn’t get them quite right, but on the second try they where a hit right out of the oven.
They’ve become something we make every December because they work for everything: weeknight baking, gifting, and adding variety to a my wife’s cookie exchanges. The texture is soft and the whole creation just looks festive without trying too hard.
If you want a cookie that looks great, tastes even better, and instantly puts people in a holiday mood, this might be the one for you.
Difficulty Level: easy
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups shredded coconut, sweetened
- 1/2 cup chopped almonds
- 7 oz semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2 minutes. Ensure butter is just soft, not melted, for better texture.
- Add in the egg and vanilla extract, mixing well until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until combined. Be careful not to over-mix to prevent tough cookies.
- Fold in the shredded coconut and chopped almonds using a spatula. Ensure they are evenly distributed throughout the dough.
- Scoop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball slightly for even baking.
- Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Rotate the sheets halfway through baking for even cooking.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely.
- Meanwhile, to make the filling, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from the heat.
- Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and fully melted.
- Let the chocolate filling cool slightly until it thickens enough to spread but is not too stiff.
- Spread the chocolate filling on the flat side of half of the cookies, then top with the remaining cookies to form sandwiches.
- Store the sandwich cookies in an airtight container for up to 5 days. For best texture, enjoy within two days.