Almond Joy vs Mounds Cookies: Which Coconut-Chocolate Cookie Wins?

By a show of hands: would anyone be upset if I shared two dessert recipes in one week? No? Good. Because this cookie is worth it. These Almond Joy/Mounds-inspired cookies are the ultimate hybrid—rich, crisp and chewy all at once.

Think of them as a mash-up of a Twix and an Almond Joy or Mounds bar. The cookie has five key elements:

1. A crisp chocolate butter cookie base with a slightly shortbread texture and a satisfying snap.
2. A honey-caramel coconut chew that’s glossy, sweet and chewy—tiny caramel islands of coconut goodness.
3. A toasted whole almond pressed into the coconut chew (omit for Mounds-style cookies).
4. A coating of melted dark chocolate mixed with a touch of coconut oil (or butter) so the chocolate sets with a softer, glossy finish.
5. A sprinkle of flaky sea salt to lift the chocolate and balance the sweetness.

Use a coarse flaked sea salt or kosher salt for finishing—avoid table salt, which often contains iodine and can add a metallic, bitter note. My favorite finishing salt is Maldon for its delicate, flaky texture, but a good coarse sea salt works just as well.

Despite all the components, these cookies are straightforward to prepare. The dough can be made ahead and frozen—freezing is actually recommended and the logs will keep up to three months. The honey-coconut caramel takes just a minute to boil and a few minutes to cool before you portion it onto the cookie bases. Toasting almonds is quick and easy, and the chocolate coating melts in minutes. The result is an impressive cookie that’s surprisingly accessible to make.

Almond Joy or Mounds Cookies

Rebecca Lindamood

Crispy chocolate butter cookie bases topped with a honey-coconut caramel chew and a toasted almond, then enrobed in subtly coconut-flavored dark chocolate. Omit the almond to make Mounds-style cookies.

Ingredients

  

For the Cookie Base:

• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch or rice flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup butter softened to room temperature
• 1/3 cup milk
• 1 teaspoon vanilla extract

For the Honey Coconut Caramel Chews:

• 1 cup pure honey
• 1/2 cup raw sugar or granulated sugar
• 2 1/2 cups unsweetened medium flake coconut
• 1/4 teaspoon salt

Also needed:

• 24-30 whole almonds toasted (see notes for toasting method)
• 2 cups dark chocolate chunks or chopped chocolate
• 3 tablespoons extra virgin coconut oil or butter
• flakey sea salt or kosher salt

Instructions

 

To Make the Cookie Dough:

• Whisk together the flour, cornstarch (or rice flour), cocoa powder and salt. In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and sugar until smooth and fluffy. Add the milk and vanilla and beat on low until combined; the mixture may look a bit lumpy—that’s fine. Add the dry ingredients in about three additions, mixing after each until incorporated. Divide the dough in two, form into logs, wrap tightly in plastic and freeze until ready to bake.

To Bake the Cookies:

• Preheat oven to 375°F and line baking sheets with parchment or silicone mats.
• Slice 24 rounds from the frozen dough logs, no thicker than 1/4 inch.
• Arrange rounds on the prepared sheets—these cookies don’t spread much so you can place them about 1/2 inch apart.
• Bake 13–15 minutes, until the edges are firm. Cool the cookies on the baking sheets.
• While the cookies cool, prepare the honey coconut caramel chews and the chocolate coating.

To Make the Honey Coconut Caramel Chews:

• In a medium heavy-bottomed saucepan, bring the honey and sugar to a boil over medium-high heat. Boil hard for exactly 1 minute, then remove from heat and immediately stir in the coconut and salt. Let the mixture cool for 5 minutes before portioning onto the baked cookie bases.
• To make the chocolate coating, combine the chocolate and coconut oil (or butter) in a microwave-safe bowl. Microwave 45 seconds, stir, then continue in 15-second bursts, stirring after each, until smooth and glossy.

To Assemble the Cookies:

• Spoon generous tablespoons of the cooled honey-coconut mixture onto each cookie base and gently press a toasted almond into each mound (omit for Mounds style).
• Allow the coconut topping to cool completely. Stir the chocolate—by now it should be slightly thicker. Invert each cookie and dip the coconut/almond portion into the chocolate, then return the cookie to the pan, letting some chocolate drizzle onto the base for a pretty finish.
• Sprinkle each cookie with flaked sea salt to taste. Let sit until the chocolate is fully set.
• Store leftovers in an airtight container at room temperature.

To Toast Almonds:

• Toast almonds in a heavy, ungreased skillet over medium heat, stirring frequently, until golden. Remove immediately to avoid scorching.

Notes

To toast almonds: stir them in a heavy, ungreased skillet over medium heat until golden, then remove immediately to prevent burning.

Nutritional information is an estimate. Calculate values using the exact ingredients you use if needed.

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P.S. If you run out of coconut, you can turn the chocolate-coated cookies into a Thin Mint–style treat by adding a little peppermint extract to the melted chocolate and dipping plain chocolate cookies into it—still delicious, even if the cookies are “plain.”