Almond Joy Sandwich Cookies

Joy to the World! I created these cookies for my husband this Christmas because who doesn't need a little more joy this year? Almond Joy is his favorite candy bar.
This recipe combines a soft and chewy brownie-like cookie with a simple but rich, coconut filling along with whole crunchy almonds. Of course you could leave those out if you don't feel like a nut. 

The sandwich cookie is surprisingly dark and not oversweet. They are a bit dangerous if you love creamy coconut filled things!

 

After putting the tops on them, turn them upside down and let them rest for 30 minutes so that the filling can ooze down around the almonds and connect well with the top part of the cookie making them stick together.

These keep beautifully in an airtight container at room temperature for several days. The also freeze very well so you can make them ahead of time.
Make some soon for the ones you love.
Merry Christmas!
~Melisa

Almond Joy Sandwich Cookies

Ingredients

makes about 2 dozen sandwich cookies

For the Filling

1 can sweetened condensed milk

1/2 bag of sweetened shredded coconut

3 whole roasted lightly salted almonds per cookie (about 81)

For the Cookies

2 sticks of butter softened (1 cup)

1 1/2 cups sugar

2 eggs

3 teaspoons vanilla extract

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mini chocolate chips

Method

For the Cookies

In a stand mixer, combine butter and sugar and mix together thoroughly using a paddle.

 

Add the Egg and vanilla extract and mix again until well blended.

In a separate bowl, sift together the flour, cocoa powder, salt and baking soda.

Add the dry ingredients to the butter mixture and mix until well combined.

Add chocolate chips and stir to distribute them evenly.

Make 1 inch balls with the cookie dough and put them in the freezer for 30 minutes using a pan you will not be baking them on. 

Preheat the oven to 350 degrees, then bring out the cookies and place them at least 1 1/2 inches apart on a baking sheet lined with parchment paper or a silicone baking sheet. 

Bake cookies 10-12 minutes, remove from pans and cool on cooling racks.

For the Filling

Blend the coconut with the sweetened condensed milk until well combined.

 

To Finish the Sandwich Cookies

Frost the bottom half of the cookie, then top with 3 almonds. Place another cookie on top of the almonds. Turn the whole sandwich cookie over and place on a baking sheet to dry for 30 minutes or so. Gravity will pull the filling down to settle around the almonds and make the 2 sides stick together.

Enjoy immediately or freeze until ready to serve. These keep beautifully for a few days at room temperature in an airtight container.

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Copywrite © 2019 by Melisa Smith