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Joy Cookies

  • 30 m
  • 1 h 45 m
JoAnne Geiger
“These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.”


    • ⅔ cup granulated sugar
    • ⅓ cup unsalted butter, softened (see Tips)
    • ⅓ cup canola oil
    • 1 large egg
    • 1 tablespoon milk
    • 1 teaspoon almond extract
    • 1 cup all-purpose flour
    • ⅔ cup whole-wheat flour
    • 1½ teaspoons baking powder
    • ¼ teaspoon salt
    • 3 tablespoons melted semisweet chocolate chips (see Tips)
    • 3 tablespoons toasted coconut (see Tips)
    • 48 sliced almonds


  • 1 Preheat oven to 375°F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.
  • 2 Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a thin layer.
  • 3 Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.
  • 4 Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.
  • Make Ahead Tip: Store airtight, in a single layer, for up to 1 day or freeze undecorated cookies for up to 3 months. Defrost at room temperature before decorating.
  • Equipment: 15-by-10-inch baking sheet with 1-inch sides
  • Tips: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave—the uneven heat may melt the butter in spots.)
  • To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
  • Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.
  • Decorate on parchment: When adding finishing touches to your cookies or cakes, place them on a large sheet of parchment paper before you decorate. The paper catches the excess, making cleanup a breeze.
ALL RIGHTS RESERVED © 2019 Printed From 11/20/2019