Small Batch Almond Joy Cookies
Delightful cookies featuring the classic combination of chocolate, coconut, and almond, perfect for a small batch without endless leftovers.
Ingredients
Main Ingredients
- 1/4 cup Unsalted Butter (softened) Ensure butter is at room temperature.
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar (packed) Light or dark brown sugar can be used.
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour Can substitute with gluten-free flour.
- 1/2 teaspoon Baking Soda Use fresh for best results.
- 1/4 teaspoon Salt
- 1/2 cup Sweetened Shredded Coconut
- 1/2 cup Chocolate Chips
- 1/4 cup Sliced Almonds
- 1/4 teaspoon Almond Extract (optional) Adds extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and optional almond extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the shredded coconut, chocolate chips, and sliced almonds.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet.
- Bake for about 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on baking sheet for a few minutes before transferring to a wire rack.
Serving
- Enjoy your freshly baked cookies warm or store in an airtight container at room temperature for up to a week.
Notes
For perfect results, always use fresh ingredients, ensure your butter is at room temperature, and monitor baking time closely to prevent overbaking.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
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