To my American friends:
When it comes to chocolate bar selection, you are so fortunate. Us Canadians don’t have nearly the selection that you do on your shelves. Whenever I go into an American grocery store or even gas station, I can’t help but pull unfamiliar chocolate bars off the shelf to have a look at them. My favourite, Almond Joy, is a chocolate bar that I often stock up on when I come visit (that and the Idaho Spud!)
To my fellow Canadian:
If you haven’t already, make sure you try an Almond Joy bar on your next trip to the USA. An Almond Joy is like our Bounty bar (milk chocolate covered coconut filling) except with almonds on top. Although the difference seems subtle, the Almonds make this bar a step up from the Bounty!
So in honour of my favourite American chocolate bar, I decided to make Almond Joy cookies. These cookies are stuffed full of chocolate chips, dried coconut and of course almonds! The recipe is simple and not fussy at all – just the way I like to bake! If you want to add some flair to your standard chocolate chips cookies, this recipe is well worth it!
- I find that the temperature and the amount you cream the butter has a significant effect on the shape and consistency of the cookies. The warmer and the more you cream the butter, the softer and flatter they become
So if there is anyone reading this who happens to be part of the company that makes Almond Joy, I beg you to PLEASE find a way to get these on our Canadian shelves! Until then, I will be eating my Almond Joy cookies.
Click here for printable Word version of recipe:
Almond Joy Cookies
Almond Joy Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/4 cups chocolate chips
- 1 cup unsweetened coconut flakes
- 1/2 cup chopped almonds
- Preheat the oven to 375 degrees.
- In a small/medium bowl, sift the dry ingredients together (flour, salt, baking soda)
- In a large bowl, cream the butter and sugars together with a beater.
- Beat in the eggs and vanilla.
- Mix the dry ingredients into the wet mixture until combined. Stir in the chocolate chips, coconut, and almonds.
- Grease cookie sheets.
- Drop round tablespoons of dough onto the cookie sheets.
- Bake for 11-12 minutes.
- Cool cookies on the baking sheets for 5 minutes before removing.
I have had these and they are great!
Julie my Love! You certainly made my cookie loving mouth water! If you have a few sample left, I would love to try them and tell my opinion. Grandma Joan does not like to bake cookies. (NO SUGAR for her). She prefers to take her grandchildren to operas and she still talks about the beauty of the MERRY WIDOW. She keeps saying: if only Julie could have been there. Oh well, the next one. Untill then , THE ALMOND CHOKI COOKIES. LOve, Joe.