Almond Joy Inspired Coconut Cookie

SCRAPS #35: turning candy bars into cookies

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Almond Joy Inspired Coconut Cookie

Rich chocolate cookies topped with sweet, creamy shredded coconut, crunchy almonds and chocolate ganache: this decadent dessert is the perfect weekend baking project.

I had this idea of turning a Bounty bar (a candy similar to Almond Joy, sans the almonds) into a cake. I went forward with that idea, just to find out the coconut filling texture and cake are incompatible: no matter the cake shape, round, loaf, square, the cake would ultimately tear apart once sliced. Since the coconut filling is quite rich, once pressed against the cake it would eventually crumble. After a few tests, I decided to turn my cake into a cookie, a sturdy base capable of holding together all the fillings and toppings. It worked… after many, many tests over the course of 3 weeks, but it worked! I ended up developing a really rich, chocolaty cookie, sturdy enough to hold together the final system. I love the coconut-chocolate combo, it’s well-balances, robust and highly satisfying. I can’t wait to hear what you think!

Carolina

xx

RECIPE

Makes: 20 cookies

Prep Time: 40 minutes

Chill Time: 30 minutes

Cook Time: 10 minutes

Printable recipe here:

Almond Joy Inspired Cookies

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INGREDIENTS

COOKIES

• 113 g (1 stick) butter

• 1 tablespoon instant coffee + 1 tablespoon hot water or 1 x 15 g espresso shot, optional

• 45 g (about 1/2 cup) Dutch-processed cocoa powder

• 75 g (about 1/3 cup, plus 1 tablespoon) dark brown sugar

• 50 g (about 1/4 cup) white sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 147 g (about 1 1/8 cups) all-purpose flour

• 1/4 teaspoon baking powder

TOPPINGS

• 11.6 oz (330 g) sweetened coconut condensed milk

• 200 g shredded coconut (can be sweetened)

• 1/4 teaspoon kosher salt

• 40 whole almonds (1.5 oz, 42 g, or about a handful)

• 300 g milk or dark chocolate, cut into chunks

• 100 g (about 1/2 cup) heavy cream

• Flaky salt

INSTRUCTIONS

1. Add the butter to a small saucepan over medium heat. Melt the butter, swirling occasionally, until fragrant, toasty and golden brown in color. As soon as you see brown solid bits at the bottom of the pan, remove the butter off the heat and set aside.

2. Add the espresso or instant coffee + hot water, if using, to a medium mixing bowl. Sift the cocoa in the bowl. Pour in the browned butter and mix with a spatula or wooden spoon until incorporated.

3. Add the brown sugar, white sugar, salt, vanilla extract, and egg to the bowl. Mix everything until combined.

4. Add the flour and baking powder to the batter. Run your fingers or a whisk though the dry ingredients to evenly distribute the baking powder through the flour. Mix everything using a spatula or wooden spoon until combined. You should be left with a malleable, thick, cookie dough mass.

5. Place a parchment paper sheet over your work surface. Place the cookie dough in the middle. Roughy shape the dough into a log using your hands. Fold the parchment paper over the dough and push the dough against the fold, using a bench scraper, until you’re left with a 20 cm (8 inch) long log. Place the cookie dough log in the freezer, until hard to the touch, for about 25 to 30 minutes.

6. In the meantime, heat the oven to 375°F (190°C).

7. Slice the hardened log of cookie dough into 20 pieces. Place them on a baking sheet lined with parchment paper, leaving a little space in between. If the cookies are frozen, they won’t spread much in the oven. Bake for 10 minutes, then remove the cookies from the oven and set aside to cool.

8. In a medium mixing bowl, combine the sweetened condensed milk, coconut and a pinch of salt. Mix until combined and set aside.

9. Combine the chocolate and cream in a microwave-proof bowl. Microwave at 15 second intervals, mixing every 15 seconds, until the chocolate and cream are fully combined.

10. To assemble, place the cookies on a cooling rack, on top of a baking sheet to catch all the drippings. Add a dollop of the coconut mixture on top of each cookie. Press the coconut mixture with your hands to flatten. Add two almonds on top of each cookie. Pour the chocolate all over the cookies. Add a sprinkle of flaky salt on top.

11. Set aside to cool in the fridge or freezer. Pull them out when you’re ready to serve them.
    

OTHER GOOD STUFF TO COOK UP THIS WEEK

• Comforting Chicken Paprikash - Succulent chicken, creamy, savory paprika sauce and chewy egg dumplings, all in one dish: this is chicken paprikash, a rich and comforting Hungarian recipe I grew up with. I have fond memories of making and eating this meal with my family, my parents would always prepare a platter of crisp, green onions for the table and set it next to the big pot of paprikash. There are so many variations to this recipe, some people serve it with egg dumplings, some with egg noodles, some with potatoes and some with bread.

• Creamy Polenta & Mushroom Stew - Saucy roasted mushrooms over creamy polenta is one of the most comforting meals you’ll make this season. The recipe starts with savory roasted mushrooms turned into a hearty stew. If you’re feeling frisky, don’t hesitate adding more vegetables to the mix, think carrots, red peppers, maybe some cabbage. The base liquid for the stew is any stock (or even bone broth) you might have in your kitchen: chicken, beef, vegetable, it’s your choice. I used a homemade onion-heavy stock that paired beautifully with the mushrooms.

• Turkish Eggs - also known as Çılbır is a spicy, creamy, perfectly balanced breakfast to start your day. It uses minimal ingredients for maximal flavor and the recipe is so easy to make, I’m sure you’ll be able to eyeball it the next time you try it and the best part it takes only 15 minutes.

PAID NEWSLETTER OPTION

If you think my newsletter brings you value, I added a paid option where you can receive occasional bonus recipes in your email, and you will be the first to know/sign up to free members-only online cooking classes when I host them sometime this year. So excited for these!

I set two pay levels, the monthly rate of $6 and the yearly for $50. Please don’t feel any pressure to upgrade to a membership if you can’t afford it! Whether you become a paid subscriber or not I want you to know I appreciate you being here! I added a 10% discount offer for everyone interested in the annual membership. Thank you all so much, without you I wouldn’t be able to do what I love :)