These Almond Joy Cookies are the perfect combination of coconut, semi-sweet chocolate, and sliced almonds. They are always a huge hit and a dream come true for every almond joy lover.
My darling daughter loves these cookies and has declared them her new favorites. Do you have your holiday baking list together? These are perfect, and they are a small-batch recipe, making them even better for Christmas baking. If your family is anything like ours, you will have fifteen cookies on your list.
This is the time of year for all things cookie! One of my favorite candy bars is Almond Joy. These cookies are the perfect blend of coconut, semi-sweet chocolate, and sliced almonds. They are amazing, and I had better freeze them before eating too many. If you like these cookies, try chewy chocolate chip cookies, cowboy cookies, or s’mores cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted. If using salted butter, eliminate the added salt.
- Vanilla extract: the pure stuff, please
- Chocolate chips: Use semi-sweet or dark chocolate chips. I like to use Guittard or Ghirardelli because the quality of the chips is essential.
- Coconut: sweetened coconut flakes
- Almonds: sliced, slivered, or chopped almonds
How to make Almond Joy Cookies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Whisk together flour, baking soda, and salt in a medium bowl and set aside. Using a stand or hand mixer, cream the butter and sugars until light and fluffy. Add the vanilla and egg and mix just until incorporated.
Slowly blend the dry mixture into the creamed butter mixture. Stir in the chocolate chips, coconut flakes, and sliced almonds. Bake on parchment-covered baking sheets and remove to cookie cooling racks after ten minutes.
Preparation Tips
- Cream the butter and sugar until light and fluffy; do not over-mix.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
- Last but not least, and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
More Cookie Recipes
Almond Joy Cookie Recipe
Ingredients
- 1 ⅙ cups all purpose flour 1 cup plus two tablespoons
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened 1 stick
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 1½ cups semi sweet chocolate chips
- 1 cup sweetened coconut flakes shredded coconut
- ¾ cup sliced almonds
Instructions
- Preheat oven to 350 degrees
- Whisk to combine flour, baking soda, and salt in a small bowl. Set aside.
- Using a mixer, cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes, and sliced almonds.
- Using 1 1/2 tablespoon cookie scoop, drop by rounded spoonfuls onto parchment-covered baking sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
Video
Notes
- Cream the butter and sugar until light and fluffy, however, do not over-mix.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
- Last but not least, and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Nutrition
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Trish Hansen
As good as they look!
Nice, quick batch of cookies that everyone loves.
Beth Pierce
You happy that you liked them Trish!
JoAnn Price
Made these for my husband who loves chocolate chip cookies. I added a half tsp of almond extract and they were beyond fabulous!
Beth Pierce
Thank you, Joann!
Tracy
Excellent cookies. I’ve been making them for a couple of years now and they’re a hit! I was struggling with the coconut, digestion wise, and so replaced it with oatmeal and accidentally added almond flavouring one time. Delicious! Fast-forward to 2025 and I’m watching my cholesterol now, so I went into this recipe with olive oil, not extra-virgin, instead of butter. They are delicious. Also added some sunflower seeds and dried cranberries in addition to the oatmeal. Allowed mixture to sit in fridge 45 min so cookies would have shape. If I had some coconut, I would add a bit too because it’s really nice in it.
Beth Pierce
So glad that you like them. Thanks for all the great tips. Cranberries and sunflower seeds sound delicious.
Rudi Hill
These cookies were the bomb-diggety!! My daughter and I have made them 3 times over the last 2 days. Even my 3 year old granddaughter loves them! Beth you’ve done it again!! Fabulous recipe.
Beth Pierce
Thanks so much, Rudi! I am so glad that you, your daughter, and your granddaughter loves them!
Jennie
So fabulous! I used quite a bit less sugar (more brown than white) and added a splash each of coconut and almond extract. Mine were a bit puffy out of the oven, perhaps due to the lower sugar content, but deflated after cooling. I bake every week for work, and my colleagues said these were the best yet. A texture dream! Thank you for providing me with another staple recipe!
Beth Pierce
The pleasure is all mine, Jennie! So glad that you and your colleagues liked them!