Go Back

Almond Joy or Mounds Cookies

Rebecca Lindamood
These dreamy crispy chocolate butter cookies topped with honey coconut caramel chew and a toasted almond are enrobed in a subtly coconut flavoured dark chocolate. To make these into Mounds rather than Almond Joy cookies, simply omit the toasted almonds.

Ingredients
  

For the Cookie Base:

  • 2 1/4 cups all-purpose flour
  • 1/4 cup cornstarch or rice flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup butter softened to room temperature
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

For the Honey Coconut Caramel Chews:

  • 1 cup pure honey
  • 1/2 cup raw sugar or granulated sugar
  • 2 1/2 cups unsweetened medium flake coconut
  • 1/4 teaspoon salt

Also needed:

  • 24-30 whole almonds toasted (If you can only find raw almonds, see instructions below the recipe to learn how to toast almonds.)
  • 2 cups dark chocolate chunks or chopped chocolate
  • 3 tablespoons extra virgin coconut oil or butter
  • flakey sea salt or kosher salt

Instructions
 

To Make the Cookie Dough:

  • Whisk together the flour, cornstarch (or rice flour), cocoa powder and salt in a bowl. Set aside. In the bowl of a stand mixer fitted with a paddle or using a hand mixer, beat together the butter and granulated sugar until smooth and fluffy. Scrape the sides of the bowl, add in the milk and vanilla extract and beat on low speed until combined. (It will not look smooth, but that is okay.) Add the flour to the butter mixture about 1/3 at a time, beating after each addition to combine. When all the flour mixture has been incorporated, turn the dough out onto a clean work surface and split into two equal amounts. Form the dough into logs and wrap tightly with plastic wrap. Place cookie dough logs in the freezer until ready to bake.

To Bake the Cookies:

  • Preheat oven to 375°F and line cookie sheets with parchment or silpats.
  • Slice 24 rounds of frozen cookie dough no thicker than 1/4 of an inch.
  • Arrange the dough rounds on the lined cookie sheets. These cookies do not spread much while baking, so you don't have to worry about leaving more than 1/2 of an inch between them.
  • Bake for 13 to 15 minutes or until the cookies are firm all the way around on the edges. You can cool the cookies on the sheets on which they were baked.
  • While the cookies cool, make the honey coconut caramel chews.

To Make the Honey Coconut Caramel Chews:

  • In a medium sized, heavy bottomed saucepan, bring the honey and sugar to a boil over medium high heat. Boil hard for exactly 1 minute then turn off the heat. Immediately stir in the coconut and salt. Remove from the burner and let cool 5 minutes before portioning onto the cookie bases.
  • To Make the Chocolate Coating:
  • In a microwave safe bowl, combine the chocolate chunks (or chopped chocolate) and coconut oil or butter. Microwave on high for 45 seconds, stir, and continue microwaving in 15 second increments, stirring well after each burst, until the chocolate is smooth and glossy and completely melted.

To Assemble the Cookies:

  • Scoop generous tablespoons full of the honey caramel coconut chew mixture on top of each cookie base. Gently press 1 toasted almond onto the coconut chews.
  • Let the mixture cool completely. Stir the chocolate mixture, which by this time should have thickened just slightly. Lift a cookie by the base, invert it and dunk the coconut/almond part of the mixture into the melted chocolate. When you lift it and turn it back right side up, swirl it around a bit to get the chocolate to coat the coconut and drizzle onto the cookie base. Set the cookie back on the pan and repeat with the remaining cookies.
  • Sprinkle the tops of the cookies with salt to taste. Let stand until the chocolate has cooled completely.
  • Store leftover cookies in a tightly covered container at room temperature.

To Toast Almonds:

  • Stir almonds in a heavy, ungreased skillet over medium heat until golden brown. Turn them out of the pan immediately when they reach this stage or they will scorch.

Notes

To Toast Almonds: Stir almonds in a heavy, ungreased skillet over medium heat until golden brown. Turn them out of the pan immediately when they reach this stage or they will scorch.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!