Chocolate Almond Joy Cups are the perfect chocolate cookie filled with sweet coconut and a crunchy almond.
Now that Thanksgiving is behind us, the Christmas preparations are in full swing. In other words, the baking bonanza has begun. I can’t believe Christmas will arrive in less than two weeks. So much to do, so little time. But, I promised myself that I will not stress about that this year. Repeat….I will not stress about that this year.
These delicious Almond Joy Cups are named after one of my favorite candies – Almond Joy (that’s where the name came from). Creative, huh? . I kinda have a “thing” for coconut…and chocolate…and almonds. They make me happy. So, I invented a cookie version of that delicious candy that mimics its flavors.
To make this recipe, you will need a 24 Cup Mini Muffin Pan. After you mix the dough, you will also need to refrigerate it for a few hours.
Once the dough is cold, I for teaspoon-sized balls and press into each mini-muffin cup. This handy Tart Tamper works like a gem in forming the dough in the cups. I usually dip the end of the tamper in some flour so the dough does not stick to the wood.
Then, fill each cup with the coconut mixture and one crunchy almond. I just love almonds. When you pop these in the oven, the almonds get even more crunchy!
After the Almond Joy Cups are completely cooled, I drizzled some melted chocolate on top. What’s the harm in a little more chocolate, right!
Now the trick here is to freeze these as quick as possible. Or else, you will not have any left for Santa. Yep, they are that good! Stopping at one is hard. I made sure I heeded my own advice and packed these in my freezer right away. Now, I just have to patiently wait to enjoy them on Christmas Eve!
- 2 1/4 cup flour
- 2/3 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup of butter 2 sticks
- 2/3 cup brown sugar packed
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- Chocolate for melting
- Whole Almonds
- 2 1/2 cups coconut
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- Sift flour, cocoa and salt together in medium bowl. Set aside
- Using a mixer, beat butter and sugars together until creamy.
- Add vanilla and then beat in eggs, one at at time.
- Gradually add dry ingredients and mix until a dough forms.
- Refrigerate for 2 hours.
- After dough is chilled, preheat oven to 350 degrees.
- Make coconut filling by combining the coconut, condensed milk, vanilla and almond extracts in a medium bowl. Mix together.
- Spray the mini-muffin pan with non-stick cooking spray.
- Form 1 tablespoon balls and use a tart press to form each cups in the mini-muffin pan.
- Fill each cup with the coconut mixture. Add one almond to the each cup as well.
- Bake at 350 degrees for 15-18 minutes.
- Allow to cool completely. Drizzle with melted chocolate.
Need some more Christmas Cookie ideas? Here are a few of my favorites!