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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
JT
Amazing cookies! Best I’ve had in a very long time. This recipe is definitely a keeper!
Beth Pierce
Thanks so much! So glad that you liked them!
Mel
What about refrigerating the dough for a couple days? I want to prep them today but make them on Valentine’s Day (4 days).. or should I freeze it?
Beth Pierce
That should be fine but if you go five days or more I suggest that you freeze it.
Christine Saunders
I made these today for my daughter. Instead of using sugar and brown sugar I used swerve white and brown. Then I used Lilys sugar free chocolate chips. They are amazing! Thank you for sharing your recipe. 🥰 God bless you!
Beth Pierce
Thanks Christine! So glad you were able to adapt them to your needs and wants.
Susan Lindstrom
My new favorite recipe. I toasted the coconut and the nuts before adding them to the dough. It brought out those flavors nicely
Beth Pierce
Thanks Susan. We appreciate the great tips!
Jeanette Cruz
My mother loves almond joy candy. Made these for her and she absolutely loved them! Great recipe!
Beth Pierce
Thanks so much Jeanette! So glad that you liked them!
Star
These look amazing i tried them i don’t know what I did wrong but mine came out super flat 😭 i followed all the directions im so super sad do you know why ?
Beth Pierce
Your butter could have been too soft. Your baking soda could need replacing. You could have overworked the dough. I always advise on baking 1-2 cookies to test. If they spread too fast refrigerate the dough for an hour or so.
Melinda
Just made these and oh my they are wonderful, I didn’t have almonds so I used chopped walnuts, so so amazing. Thank you for sharing.🎄🎄
Beth Pierce
My pleasure Melinda! So glad that you like them! They are delicious!!
marlene
Cookies turned out great. Good recipe. Definitely a keeper!
Beth Pierce
Thanks Marlene! So glad that you like them!
Terry W.
I made these with dark chocolate chips. Absolutely fab!!!!! I’m adding these to my Christmas cookie baking. Thx
Beth Pierce
So glad that you liked them Terry! They are delicious little nuggets!
Crystal Davidson
I made these tonight and they are SO good! I was worried because the dough was super stiff when mixing in the chocolate chips, etc., but the cookies turned out so moist and delicious. This is a keeper!
Beth Pierce
Thanks so much Crystal! So glad that you liked them!!