These almond joy thumbprint cookies are so tasty. A chocolate cookie coated in coconut, with an almond pressed on top is the perfect Christmas cookie!
I typically stick to pretty simple cookies. Cookies where you mix the dough, drop it on a cookie sheet and bake are more my style than thumbprint cookies which take a little more time.
But at Christmas time I’m willing to take an extra 5 minutes on my cookie prep work. Still not a huge fan of cut out cookies, because they take WAY too long, but thumbprint cookies I can deal with.
Last year I made these turtle thumbprint cookies and they were a huge hit. So this year I decided to try another version.
Enter almond joy thumbprint cookies. Because chocolate, coconut, and almond are always amazing together – so this cookie had to be a winner.
I brought these almond joy thumbprint cookies to a potluck lunch and they all disappeared very quickly.
My kids were a little disappointed. They’re always a bit annoyed when there’s cookies available and they aren’t for eating. When I said they couldn’t have one of these almond joy thumbprint cookies because I was bringing them to the church they informed me that everything I make is always for the church.
Pretty sure that’s not true. Cookies are made on a pretty regular basis around here.
Maybe it’s just hard to see something new and delicious disappear without a taste.
I get that. After all, I made sure to snag one before bringing the rest to the church.
I suppose I’ll have to make these almond joy thumbprint cookies again. Which is just fine by me.
Can thumbprint cookies be frozen?
Yes. These almond joy thumbprint cookies can be frozen for up to 3 months, in an airtight container.
I freeze cookies every single Christmas season (and all year long for that matter). It’s the best way to be able to bake multiple kinds of cookies for Christmas, but not be baking incessantly the week before the holidays.
How long do cookies last in the freezer?
I freeze cookies all the time. They keep well in the freezer for up to three months, in an airtight container. I like to freeze my cookies with wax paper between the layers of cookies so they don’t stick together.
How to make Almond Joy Thumbprint Cookies:
- The fastest way to prep these cookies is to roll all the cookie dough into one inch balls first, before coating them in coconut. Once you have all the cookie dough rolled into balls, use one hand to roll it in the frothy egg whites, and the other to roll it in the shredded coconut. This way you don’t end up with a bunch of coconut in the egg white, and it’s just less of a mess overall.
- You can use sweetened or unsweetened coconut for these cookies, either is fine. I used unsweetened coconut because that’s what I generally buy.
- These were good both with and without the chocolate drizzle on top. But I did prefer them with the chocolate. Obviously.
Here are some more great cookies for Christmas:
- Pecan Chocolate Chip Cookie Dunkers
- Sugar Cookies
- Lemon Sugar Cookie Cups
- Chocolate Caramel Chip Cookies
- Mint Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, separated
- 1 tablespoon heavy cream (35% whipping cream)
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder (dutch processed)
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 24 whole roasted almonds (unsalted)
- 1/4 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a stand mixer, or a large bowl with an electric mixer, cream the butter and sugar together until light and fluffy.
- Add the egg yolk (saving the egg white), cream, and vanilla and mix well.
- In another bowl whisk together the flour, cocoa powder, and salt. Add it to the butter mixture and mix well.
- In a small bowl, beat the egg white until frothy.
- Roll the cookie dough into 2 teaspoon sized balls, coat them in the egg white, and then roll them in the shredded coconut, and place them 2 inches apart on the prepared cookie sheet.
- Press an almond into the middle of each cookie.
- Bake for 8-10 minutes, or until just set. Let the cookies cool for 5 minutes on the cookie sheet, then move them to a wire rack to cool completely.
- Melt the chocolate in the microwave on 50% power, stirring every 30 seconds until smooth. Drizzle it across the cookies.
- Let the chocolate set and then store the cookies in an airtight container at room temperature, with wax paper in between the layers of cookies so they don’t stick together. They can also be frozen for up to 3 months.
Source: Adapted from my Turtle Thumbprint Cookies.
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Serving Size:1 cookie
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 43mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 2g
Nutrition Information is estimated based on ingredients used.