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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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!
SandyMc
My husband loved these. He’s my cookie taste tester. This recipe is a keeper!!
Beth Pierce
Thank you! So glad that he liked them!
amy liu dong
Oh my gosh, this cookie recipe makes my heart so happy. It is so easy to make and so delicious!
Ana
These are dangerously good—crispy edges, chewy centers, and just the right hit of chocolate and coconut. I made them once, and now they’re basically on permanent rotation at my house!
Beth Pierce
Thank you, Ana! So glad that everyone loved the cookies!
Cara
Was so excited to find my favorite candy bar in cookie form! Easy to make. Do you think we could freeze some of the dough to bake later?
Beth Pierce
Yes, you sure can.
Sunaina
How long can we freeze the dough for?
Can they be frozen before or after baking ?
Beth Pierce
Simply prepare the dough and, using a 1 1/2-inch scoop, roll the cookie dough into balls. Place the cookie dough balls on a parchment-covered baking sheet with a little space between them so they don’t freeze together. Put the sheet on a level surface in the freezer. Once fully frozen, transfer to a freezer zipper bag and freeze for up to 2 months. Freeze up to 2 months after baking in sturdy freezer containers.
Janie
My first time making these and they were delicious. Smelled so good while they were baking!
Beth Pierce
Thank you, Janie!
Tim
This is the second time I have made these., this time I doubled the recipe. My only recommendation is on the eggs, I recommend using three large eggs (dough consistency seems better). The second deviation was I used an Italian meatball scooper for my dough measurement. This resulted in a larger dough ball and requires a 13 bake time. Last, use parchment paper when you bake.I wish this site would allow photos to be posted of the finished product.
Beth Pierce
Thanks for the tips, Tim! My readers always appreciatate good tips.
Penny
Delicious. Reminds me of the candy.
Nancy B
These were good! As someone else mentioned, they didn’t really have that almond joy flavor I was hoping for. So maybe next time I will use coconut extract and almond extract along with vanilla and see what happens. I like the small batch amount since it’s just me. I did end up sharing with my grown daughter.