Almond Joy Cookies

What if your favorite coconut-almond-chocolate candy bar morphed into a crunchy, melt-in-your-mouth cookie… well, here it is! Joy is in the name for a reason. This wasn’t about re-creating the Almond Joy exactly, but rather encompassing the flavors into something tender and snappy. The base of the cookies are similar to a 3:2:1 butter cookie layered with almond extract and rolled in roasted almonds. Why roasted almonds when you’re baking them into the cookie? I know it’s contradictory, but it makes a difference; the toasty almonds stand strong in the cookie base. The coconut mixture, which is reminiscent of a coconut macaroon, sits in a thumbprint dip on top of the cookie. Once the cookies cool, they’re drizzled with milk chocolate. Have I hooked you?

Where do Almond Joys come from?
The Armenian immigrant behind the candy bar, Peter Halajian or Peter Paul (he changed his last name to make it easier for people to remember), started his business in Connecticut. At first his daughters helped him sell candy and fruit in public locations like train stations. Then he was finally able to open a brick and mortar in Naugatuck. And as the story goes, his business was named the Peter Paul Manufacturing Company, employing people from his home country and producing candy for the United States Army. In 1948, the Almond Joy bar, once known as The Dreams Bar (coconut and chopped almonds covered in dark chocolate), made its debut.

When should I make these cookies?
Great cookies don’t need a certain time of year to be made. Make these from January right through December. Package them into little cookie tins, make them for a spring fling, or gift to a friend.

How to melt chocolate
Melting chocolate is a pretty easy task. Place the chocolate in a double boiler or a heatproof metal or glass bowl that fits comfortably in a pot. The water in the pot should not touch the bowl. The steam from the water will melt the chocolate. If you have a microwave, this is even better for efficiency. Place the chocolate in a glass bowl—do not use metal—and heat in 10-second increments until just melted.

Can I make the dough and freeze?
The butter cookie portion of the dough is supposed to freeze before baking. You can freeze the cookie dough for up to 2 weeks. Just make sure it’s properly sealed in an airtight container. Once these cookies are baked, store them in an airtight container for up to 3 days for best quality.