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
- 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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Avery Lacayo
These were delicious, and I had some leftover dough! How long do you think the dough can be frozen for? I was thinking one week, but I want to know what you think! Great job, and if you could please answer my question that would be great! 😊
Beth Pierce
So glad that you liked them! You really can freeze that dough for 2-3 months so you should be good!
Cavet
This is the third time I have made this recipe and again it’s a hit! Thank you so much for a wonderful recipe!!
Beth Pierce
You are most welcome! The pleasure is all mime!!
Jan
How do you think these cookies would turn out making bars instead?
Beth Pierce
I think they would be good but I have not tried them that way. Please let us know if you do and how they turn out.
Kay
I’d like to make and overnight mail these to my sister in another state. I’ll pack them really well. But do you think they’ll survive or be overcome by the heat and fall apart?
Beth Pierce
I am not sure. What state? I did find this interesting article on shipping cookies. How to Pack Cookies for Mailing
Stacy
These are delicious! I will make these again and again. Mine took 17 min at 350 but I used a fairly large cookie scoop because I like dense uniformly shaped cookies. They were beautifully browned on the outside with a soft chewy center. The toasted coconut and almond flavor was outstanding. The only change I made was to add a bit of coconut extract in addition to the vanilla. Thank you for the wonderful recipe. 😊
Beth Pierce
Thanks Stacy! So glad that you liked them! I wish I had a couple with my coffee this morning!
Mimi
I just baked these cookies – they are on the cooling rack, but of course ate a few after I took them off the cookie sheet. These are really good! I baked 1st pan for 9 minutes. Since it’s in the 90s in SW FL today, I scooped out the rest of the dough onto wax paper on a small pan and placed it in the refrigerator until cookie sheet was cooled down from 1st batch. Since these cookies were cooler, I baked them 10 minutes – they came out just like your picture. So I will probably refrigerate the scooped cookie dough for 10-20 minutes before baking the next time I make them. There will definitely be a next time! Thank you for sharing.
Beth Pierce
Thanks Mimi! So glad that you liked them and I appreciate your tips. We always need good reliable tested tips.
Veronica
Wow! Sounds like a great recipe Beth. I will be making them, but instead use milk chocolate chips AND whole almonds….many comments here, i didn’t read if anyone chose to use whole almonds?!? I will try. Thank you much for this!
Beth Pierce
You are most welcome Veronica. I don’t think anyone has used whole almonds. Let me know how the recipe turns out!
Tammy
These cookies are PERFECTION! Followed the recipe, only used unsweetened coconut Watched them closely, but bake an extra 2 minutes for more crispiness. YUMMY!
Beth Pierce
Thanks Tammy! So glad that you liked them!!
Janis
This is my new favorite cookie recipe. These cookies were absolutely amazing and everyone loved them. The combination of coconut, almonds and chocolate was perfect. Since we have a toddler in the house I did soften the almonds in water so I could chop them in my blender. In my oven baking for 10 minutes was just right.
Beth Pierce
Thanks so much Janis. So glad that everyone liked them!
Laura
Those cookies are PERFECTION! Many thanks from my tiny kitchen in Paris, where I have been munching away on those non stop for the past few days.
Beth Pierce
Bonjour! Thanks so much Laura! So glad that you like them! They are delicious little nuggets!!
Laura
Bonjour Beth, I have made them a second time and they are even better the second time around. I do not understand why I feel so ecstatic about cookies but honestly, you are making my night. It’s such a nice feeling finding a perfect recipe like this one. Merci!