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+ servings

Joyous Almond Cookies

Servings 16 -18 large cookies
Author A Bountiful Kitchen


  • 1 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 cup white sugar
  • 1 teaspoon almond flavoring
  • 1 teaspoon coconut emulsion or coconut flavoring*
  • 2 large eggs
  • 2 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup whole almonds chopped coarse
  • 1 1/2 cups coconut sweetened, flaked
  • 1 1/2 cups chocolate chips I like semi sweet
  • 2 Almond Joy bars chopped into 4 pieces each
  • Dipping chocolate and additional coconut for outside of cookie


  1. Preheat oven to 375. Or if using convection, 350.
  2. Remove butter from refrigerator and softened butter for about 20 seconds in microwave or until slightly soft. Place butter in mixing bowl and add brown and white sugar. Beat just until smooth. Add almond and coconut emulsion and eggs. Beat again just until smooth.
  3. Add the remaining ingredients to the bowl, mix just until flour disappears and ingredient are incorporated. This takes less than one minute.
  4. Scoop dough onto cookie sheets, I use a 2 inch scoop. Slightly flatten with palm of hand.
  5. Bake at 350 for about 12 minutes, or until cookies are slightly golden. Convection bake for about 8 minutes.
  6. Remove from oven and let cool completely.
  7. Melt chocolate. Dip about 1/3 of the cookie in melted chocolate, set on cookie sheet lined with wax or parchment paper and sprinkle with additional coconut.
  8. Allow cookies to cool completely.

Recipe Notes

-*Coconut emulsion is sold in most craft or cooking stores near the cake decorating supplies. It can also be found at discount stores such as Homegoods or TJMaxx. It can be interchanged in equal amounts 1 tsp of emulsion for 1 tsp of flavoring. Emulsion does not contain alcohol, and therefore does not cook out while baking - resulting in the intensity of flavor staying the same after baking.-I like to use whole almonds and chop them either by hand with a sharp Butcher knife, or place them in a food processor with the blade setting and pulse until chopped coarse.-you can interchange the chocolate on the inside and outside of the cookie, using either semi sweet or milk chocolate.