Coconut Chocolate “Almond joy” cookies

If you’re an Almond Joy candy lover, this one is for you- coconut, chocolate, and almond ganache dipped cookies for the win.

INGREDIENTS:

Cookies

  • 123 g (1 C) all-purpose flour

  • 127 g (1 C) bread flour

  • 1 tsp. baking powder

  • 3/4 tsp. baking soda

  • 1 tsp. kosher salt (I like Diamond, half if using Mortons)

  • 100 g (1/2 C ) caster or granulated sugar (vegan-friendly/organic)

  • 100 g (1/2 C ) light brown sugar (vegan-friendly/ organic)

  • 72 g (1 C) unsweetened flake/shredded coconut

  • 54 g (1/2 C) slivered almonds

  • 4 oz. (g, ) semisweet chocolate wafers, chips, or chunks ( vegan-friendly-I use Guittard)

  • 114 g (1/2 C ) butter ( melted, vegan) *I use salted because that’s what most people can get their hands on, but there are unsalted versions out there, which would be the preference *

  • 1/4 C coconut butter (not oil)

  • 2 oz. (1/4 C) coconut cream or milk (full fat)

  • 1 T coconut extract

  • 2 tsp. pure almond extract

Chocolate Ganache

  • 2 oz (1/4 C) coconut cream

  • 2 oz semi-sweet chocolate bar or melts/wafers

  • 1 T maple syrup

  • pinch of salt

You will need

  1. Large bowl

  2. Small to medium-sized bowl ( butter/ ganache)

  3. Scale (if measuring by weight)

  4. Cookie sheet

  5. Parchment paper/Silpat (unless you have a non-stick cookie sheet)

  6. Silicone/plastic spatula

  7. Cookie scoop (I use 2”)

PREP

  • Spead coconut shreds and almond slivers onto a cookie sheet and bake at 300° for 8-10 minutes

  • Melt butter along with coconut butter in a small bowl in the microwave (heat in 10-second bursts until melted) or use a small saucepot on medium-high heat.


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Dip it good

Creamy chocolate ganache gives these cookies all the Almond Joy vibes.

Preheat oven to 375°

DIRECTIONS:

  1. In a large-size bowl, mix together flour, baking soda, salt, and sugars. Mix with a spatula or whisk to ensure that the mixture is well combined.

  2. Add melted butter, coconut butter, coconut cream, and extracts to the bowl of dry ingredients and sugar. Use a spatula to combine ingredients together until it forms a dough.

  3. Mix in coconut shreds, almonds (reserve 3 tablespoons for the tops of cookies), and chocolate and mix by hand until well combined.

  4. Use a cookie scoop (or spoon) and scoop out the dough, roll the dough together lightly between the palms of (clean) hands to form a ball.

  5. Place dough balls on a cookie sheet and cover with plastic wrap or better yet, a container with a lid.

  6. Chill dough in the refrigerator for at least a half-hour, but can let it sit overnight for maximum flavor development.

  7. Place cookie sheet on the middle rack and bake12-14 minutes or until slightly golden and browning around the edges.

  8. Remove from oven and let rest on cookie sheet for about 10 minutes, then place cookies on a rack to cool further- about another 10 minutes.

  9. You could totally stop here and have delicious cookies, but if you want to take them to the next level, continue on to the chocolate ganache below.

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Naked eye

Although dipping these cookies in chocolate ganache makes them extra delectable, they are incredibly delicious left naked.

Chocolate Ganache

  1. Melt chocolate in a bowl in the microwave- heat chocolate for 5 seconds, mix, and keep repeating until the chocolate is melted. If you don’t have or don’t like using a microwave, use the double boiler method.

  2. Add coconut cream, maple syrup, and salt to the hot chocolate and mix until fully combined and silky.

  3. Dip the tops of the cookies in the warm ganache, then sprinkle tops with reserved almonds.

  4. Let dipped cookies sit for 2-3 hours or until the chocolate has hardened.

  5. Enjoy!

 
 
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The Line up

If you give this recipe a try, let me know in the comments down below!

xx Debbie xx