Almond Joy Cookies (Mediterranean-Inspired Version)
✨ Soft, coconut-packed cookies with almonds and dark chocolate. No flour, no eggs, no fuss.
Ingredients (Makes 12–15 cookies)
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2 cups shredded unsweetened coconut
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½ cup honey (or maple syrup)
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¼ cup coconut oil, melted
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1 tsp vanilla extract
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¼ tsp sea salt
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½ cup chopped dark chocolate (70%+)
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Whole almonds (1 for each cookie)
Instructions
1. Make the dough
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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In a bowl, mix:
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coconut
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honey
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melted coconut oil
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vanilla
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salt
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Stir until sticky and fully combined.
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Fold in the dark chocolate pieces.
2. Form the cookies
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Scoop 1–2 tbsp of mixture and press into a tight ball or mound.
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Place on the baking sheet and gently flatten.
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Press one whole almond on top of each cookie.
3. Bake
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Bake 10–12 minutes, until edges are golden brown.
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Let cool completely so they firm up.
Optional Chocolate Drizzle
Melt 2–3 tbsp dark chocolate and drizzle over the cooled cookies for an extra Almond Joy feel.
Mediterranean-Inspired Tips
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Use extra-virgin coconut oil and raw almonds
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Swap honey for date syrup for a Middle-Eastern touch
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Add a pinch of orange zest for brightness
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Add sesame seeds for extra Mediterranean texture
Storage
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Store in an airtight container
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Room temp: 3–4 days
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Fridge: 1 week
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Freezer: 3 months
