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The combination of chocolate, coconut, and almonds is not only iconic but deeply satisfying. The history of these flavors dates back many years, with coconut and chocolate being a favorite pairing in desserts around the world. Almond Joy, the candy bar that inspired this cookie, was introduced in 1946 and has remained a favorite ever since. The cookie version takes this classic flavor profile and transforms it into a homemade treat that is perfect for sharing—or keeping all to yourself!

Chewy Almond Joy Cookies - Irresistibly Delicious & Easy to Make!

Indulge in the heavenly flavors of Chewy Almond Joy Cookies, a delightful twist on the classic candy bar. With rich chocolate, nutty almonds, and sweet coconut, these cookies are a warm, chewy treat perfect for any occasion. Easy to make and utterly satisfying, they’ll impress everyone with their nostalgic taste. Discover the joy of baking these delectable cookies and enjoy every delicious bite! #AlmondJoyCookies #Baking #CookieRecipe #SweetTreats #Yummy
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Ingredients
  

1 cup almond flour

1 cup shredded sweetened coconut

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/2 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

1 cup whole almonds

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

        In a separate bowl, mix together the almond flour, shredded coconut, cocoa powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

            Fold in the chocolate chips and whole almonds, ensuring they are evenly distributed throughout the dough.

              Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Gently press down to flatten each cookie slightly, as they will not spread much during baking.

                  Bake for 10-12 minutes or until the edges are set and the tops look slightly crinkled.

                    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies