1. Prepare the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
2. Make the Cookie Dough:
- In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Lightly beat the half egg (see note) and add it to the butter mixture, mixing until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and shredded coconut until evenly distributed.
3. Shape and Bake the Cookies:
- Using a tablespoon or cookie scoop, portion out small balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press one whole almond into the center of each cookie dough ball, gently pressing it in to secure it.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
4. Drizzle with Chocolate (Optional):
- If desired, melt the chocolate chips and coconut oil (or butter) together in a small microwave-safe bowl in 20-second intervals, stirring in between until smooth.
- Drizzle the melted chocolate over the cooled cookies using a fork or piping bag.
5. Serve and Enjoy:
- Once the chocolate drizzle has set, your Small Batch Almond Joy Cookies are ready to be enjoyed. Serve them with a glass of milk or your favorite beverage.
Tips for Perfect Almond Joy Cookies:
- Butter Temperature: Ensure your butter is softened, not melted, for the best texture in your cookies. This helps create a soft and chewy cookie.
- Egg Measurement: To use half an egg, whisk the egg in a small bowl and then measure out approximately 2 tablespoons of the beaten egg. Alternatively, you can use a whole egg and adjust the flour slightly if needed.
- Shaping the Cookies: If the dough is too sticky to handle, chill it in the refrigerator for about 15-30 minutes before shaping.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer and then transfer them to a freezer bag or container. Thaw at room temperature before enjoying.
- Variations: Feel free to add a pinch of sea salt on top of each cookie before baking for an extra flavor boost or substitute almond extract for vanilla extract for a different twist.
Why You’ll Love These Small Batch Almond Joy Cookies:
- Perfect Portion: Ideal for when you want a small batch of cookies without leftovers, these cookies satisfy your sweet tooth with just the right amount.
- Flavorful and Fun: Combining chocolate, coconut, and almonds, these cookies offer a delightful mix of textures and flavors reminiscent of the classic Almond Joy candy bar.
- Quick and Easy: With simple ingredients and minimal prep time, this recipe is perfect for a quick baking session and instant gratification.
Enjoy baking and indulging in these Small Batch Almond Joy Cookies—they’re a delightful treat that captures the essence of your favorite candy bar in cookie form!