Vegan Almond Joy Rounds

Almond Joy Rounds

1 cup almonds
3/4 organic brown sugar, firmly packed
1 cup vegan butter spread, room temperature (I used Earth Balance)
1 1/2 tsp coconut extract
1/4 tsp salt
1 cup organic all purpose flour
1 cup organic whole wheat flour
3/4 cup shredded coconut (I used sweetened, unsweetened works as well)
Whole almonds and more shredded coconut, for topping

In food processor (or if like me you don’t own one, a coffee grinder), grind almonds with 1/4 cup of the brown sugar. Set aside.

In large bowl, whip the rest of the brown sugar, vegan butter, coconut extract, and salt until fluffy, about a minute. Add in almond and brown sugar mixture then flour, mixing until just combined. Stir in shredded coconut.

Make 1″ balls of dough and place at least 2″ apart on baking sheet. (I used an ice cream scoop, AKA ultimate lifehack for perfectly formed cookies. ;)) Press additional coconut onto tops of dough, and place a whole almond in the center, pressing it in slightly. Bake for 12 minutes in 350 degree oven, until coconut on top is just browned. Transfer immediately to wire rack to cool.


I made these while matching Maury and listening to The Smiths, so you should probably do that, too.