Stuffed Almond Joy Chocolate Coconut Cookies
Chocolate cookies stuffed with sweetened condensed milk and coconut filling, topped with mini chocolate chips. These cookies recreate the beloved candy bar flavors in soft, chewy cookie form. Perfect for coconut lovers and those who enjoy filled cookies. The technique of splitting the dough creates a pocket for the coconut filling, making each bite reminiscent of the classic Almond Joy candy. Great for dessert tables, bake sales, or when you want something more special than regular chocolate chip cookies.
Ingredients
- ½ cup unsalted butter
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 eggflax egg1:1veganeggs-free
Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes
Full guide → - 1 teaspoon vanilla extract
- 1 ¼ cups flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ cup sweetened condensed milkcoconut condensed milk1:1vegandairy-free
Use canned coconut condensed milk for dairy-free version
Full guide → - ⅓ cup sweetened shredded coconut
- ½ cup mini chocolate chipsdairy-free chocolate chips1:1vegandairy-free
Check ingredient list to ensure no milk products
Full guide →
Instructions
- 1
Preheat oven and line baking sheets with parchment paper
- 2
Melt butter until just melted using microwave in intervals or stovetop
- 3
Cream melted butter with white sugar and brown sugar in large mixing bowl
- 4
Mix in egg and vanilla, beat for about a minute until mixture becomes light in color
- 5
Sift or whisk together flour, cocoa powder, baking soda, and salt in separate bowl
- 6
Mix dry ingredients into wet ingredients until no dry spots remain
- 7
Remove one-third of cookie dough and set aside
- 8
Divide remaining two-thirds of dough into 6 balls
- 9
Make thumb indentation in center of each ball and arrange on cookie sheet with 3 inches space between
- 10
Combine sweetened condensed milk and coconut flakes in medium mixing bowl
- 11
Divide coconut mixture evenly into center of each cookie dough ball
- 12
Separate reserved cookie dough into 6 portions and flatten with palm
- 13
Place flattened dough on top of each filled cookie and pinch together
- 14
Press chocolate chips into tops of each cookie
- 15
Bake in center of oven until edges begin to brown
- 16
Remove and cool for 10 minutes then transfer to wire rack to complete cooling
Tips
Make sure butter is just melted, not hot, to prevent cooking the egg when mixed together.
Leave plenty of space between cookies as they spread during baking and are larger than typical cookies.
Press chocolate chips gently into the surface so they stay put during baking but don't sink in completely.
Good to Know
Store in airtight container at room temperature for up to 1 week. Layer between parchment paper to prevent sticking.
Cookie dough can be shaped and filled up to 1 day ahead. Cover and refrigerate, then bake as directed, adding 1-2 extra minutes if needed.
Serve at room temperature. These cookies are soft and best enjoyed within a few days of baking for optimal texture.
Common Mistakes
Don't overmix the dough once flour is added to avoid tough cookies.
Ensure coconut filling doesn't leak by properly sealing the dough edges around it.
Don't skip the cooling time on the pan or cookies may break when transferred.
Substitutions
Dairy-Free Swaps
Use canned coconut condensed milk for dairy-free version
Full guide →Check ingredient list to ensure no milk products
Full guide →Vegan Options
Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes
Full guide →Gluten-Free Swaps
FAQ
Can I make these cookies smaller or larger?
Yes, but adjust baking time accordingly. Smaller cookies need 10-12 minutes, larger ones may need 18-20 minutes. Watch for edges to begin browning.
What if I don't have sweetened condensed milk?
You can make a quick substitute by simmering 1/2 cup milk with 2 tablespoons sugar until thickened, but canned works best for consistency.
How long will these cookies keep fresh?
Store covered at room temperature for up to 1 week. They can be frozen for up to 3 months in airtight containers.