Almond Joy Sandwich Cookies

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2 minutes. Ensure butter is just soft, not melted, for better texture.
3. Add in the egg and vanilla extract, mixing well until fully incorporated.
4. In another bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until combined. Be careful not to over-mix to prevent tough cookies.
6. Fold in the shredded coconut and chopped almonds using a spatula. Ensure they are evenly distributed throughout the dough.
7. Scoop the dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball slightly for even baking.
8. Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. Rotate the sheets halfway through baking for even cooking.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely.
10. Meanwhile, to make the filling, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from the heat.
11. Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and fully melted.
12. Let the chocolate filling cool slightly until it thickens enough to spread but is not too stiff.
13. Spread the chocolate filling on the flat side of half of the cookies, then top with the remaining cookies to form sandwiches.
14. Store the sandwich cookies in an airtight container for up to 5 days. For best texture, enjoy within two days.