Almond Joy Cookies (Mediterranean-Inspired Version)

✨ Soft, coconut-packed cookies with almonds and dark chocolate. No flour, no eggs, no fuss.

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Ingredients (Makes 12–15 cookies)

• 2 cups shredded unsweetened coconut

• ½ cup honey (or maple syrup)

• ¼ cup coconut oil, melted

• 1 tsp vanilla extract

• ¼ tsp sea salt

• ½ cup chopped dark chocolate (70%+)

• Whole almonds (1 for each cookie)

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Instructions

1. Make the dough

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a bowl, mix:

   • coconut

   • honey

   • melted coconut oil

   • vanilla

   • salt

4. Stir until sticky and fully combined.

5. Fold in the dark chocolate pieces.

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2. Form the cookies

1. Scoop 1–2 tbsp of mixture and press into a tight ball or mound.

2. Place on the baking sheet and gently flatten.

3. Press one whole almond on top of each cookie.

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3. Bake

• Bake 10–12 minutes, until edges are golden brown.

• Let cool completely so they firm up.

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Optional Chocolate Drizzle

Melt 2–3 tbsp dark chocolate and drizzle over the cooled cookies for an extra Almond Joy feel.

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Mediterranean-Inspired Tips

• Use extra-virgin coconut oil and raw almonds

• Swap honey for date syrup for a Middle-Eastern touch

• Add a pinch of orange zest for brightness

• Add sesame seeds for extra Mediterranean texture

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Storage

• Store in an airtight container

• Room temp: 3–4 days

• Fridge: 1 week

• Freezer: 3 months