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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Nance
Are these soft and chewy or crisp. If crisp how would I soften them?
Beth Pierce
They are fairly soft cookies. The long you cook them the crispier they will get. Don’t overbake them. They are best a little soft.
Holly
Do I have to use parchment or silicone to line the pan?
Beth Pierce
Yes! Happy baking!
Patti
Oh my! As soon as I saw the title of these cookies, I knew they’d be a hit! I doubled the recipe so I could share some with the coffee buddies. I used the chunky chocolate chips. They turned out great and everyone wanted the recipe! Thanks for sharing!
Beth Pierce
The pleasure is all mine, Patti! So glad that everyone liked the cookies.
Frankie
Wow! These are really yummy!! Turned out perfect.
Beth Pierce
Thanks, Frankie! So glad that you liked it!
TJ
DELICIOUS! I used King Arthur Measure for Measure Gluten Free Flour and one cup of dark chocolate chips. I will be making these again, and again, and again. Total hit!
Beth Pierce
Cool! So glad that you liked them! Thanks for the tip. My readers are always asking about gluten-free!
Marykate Grob
Any girl named Beth Pierce brings back
Memories of a nice girl we went to school with in our little country town north of NYC.
I’ve been making these for my mom for a few years now. Perfect recipe!! Thank you!
Beth Pierce
How sweet but that was not me. I am so glad that you like the Almond Joy Cookies!
Regina
Way too many chocolate chips. I would cut that amount almost in half. Maybe 1 cup instead. I thought so when I tasted the finished cookie. When my husband came home & had some, his first comment was “too much chocolate”.
Pam Lucas
These are amazing! Easy to substitute ingredients to make gluten and dairy free. (Bob’s Red Mill All-Purpose Baking Flour Gluten Free flour, I Can’t Believe It’s Not Butter! Vegetable Oil Original Sticks, and cups Enjoy Life Baking Chips Chocolate Semi-Sweet Mini Gluten & Nut Free) They flatten a little more with the margarine, but are still delicious!! When I asked my kids what cookie to make for a Christmas cookie exchange, this was the only one they said to take.
Beth Pierce
Thanks, Pam! We appreciate the tips too!
Rachel
These cookies are to die for!! I LOVE almond joy and it is literally that candy bar in cookie form. Obsessed! I have brought these cookies to parties and shared with friends, and they’re a huge hit.
BUT, this time around I was adventurous and made a larger batch and froze some of it. Unfortunately, when I baked them, they came out dry and crumbly. No moisture and chewy goodness when I make it fresh. Any advice on that?
Beth Pierce
Interesting. I wonder if it has to do with the coconut. Let me ponder this one for a bit. Do you have any hunches on this one?
Rachel
I consulted my mom about it, and her response made sense to me. She said perhaps because of all the added ingredients, coconut and almonds specifically, could have dried out the dough? She mentioned adding just a touch of water to get some moisture and bring the ingredients back to life again?
Beth Pierce
Interesting
Lydia Husband
I found that the cookies were overpowered by the chocolate chips. Although they were good, I did not rally taste the coconut. Will have to tweak it a bit next time.
Coleen
I made these for the first time and they’re amazing, I used mini chocolate chips and white cake mix instead of flour.So yummy.
Beth Pierce
Thanks, Coleen! Thanks for the tips
Elise
Really good! I followed the recipe almost exactly except I had mini chips so only needed 1 C (by volume) and instead of measuring I just dumped the whole 2 oz bag of sliced almonds in. Not sure how big my scoop is but I got nearly 30 fluffy, 2” wide cookies. 350° 10-11 minutes.
Beth Pierce
Thanks, Elise! I am so glad that you liked the cookies.