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    Joy Cookies

    These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.


    • 2/3 cup granulated sugar
    • 1/3 cup unsalted butter, softened
    • 1/3 cup canola oil
    • 1 large egg
    • 1 tablespoon milk
    • 1 teaspoon almond extract
    • 1 cup all-purpose flour
    • 2/3 cup whole-wheat flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3 tablespoons semisweet chocolate chips, melted
    • 3 tablespoons coconut, toasted
    • 48 almonds, sliced


    Step 1
    Preheat oven to 375°F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.
    Step 2
    Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a thin layer.
    Step 3
    Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.
    Step 4
    Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.

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