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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Judy
I am making these this morning using toasted coconut. I have lots of this coconut that I got in my co-op recently. It will be interesting to see if this works!!
Beth Pierce
Delicious!
ANN
I just made these cookies for the first time and they came out nothing like the picture , although they were good . I noticed when I went to fold all the batter together , it was dry , I had to roll the dough and then flatten them on the cookie sheet . I baked mine at 340 degrees and they were perfect .
Sandra mauldin
I don’t understand in the above ingredients it states 1 and 1/8 cup of flour….never heard of 1/8 cup? Is this a typo?
Beth Pierce
It is two tablespoons. I really did not want to put one cup flour plus two tablespoons.
Rose
One of my favorite cookies (which is pretty much a short list of 2). I will be making these next week. I must comment on the 1/8 cup of flour as a former student of culinary school, using 1/8 cup is a no no! I have used many recipes that call for a cup of this or that, plus 2 tablespoons or teaspoons. Never had I seen 1/8 cup used.
Beth Pierce
They are delicious little cookies. Thanks for the heads up but they even sell the 1/8 cup now.
Aurora
Do you toast the almonds before adding to the batter?
Beth Pierce
No you do not but you most certainly can.
Deb
Can you use milk chocolate chips instead?
Beth Pierce
Yes you can.
Erin T
Made these cookies last weekend and they were a HUGE hit at school! My administrator asked for a personal batch TWO DAYS IN A ROW! I’m currently working on a double batch to box and give as Christmas gifts to the administrative assistants and custodial staff! Thanks for sharing the recipe!
Beth Pierce
My pleasure Erin! So glad that everyone liked them! You must be quite the baker filling all those requests!!
Jennifer
My husband said it’s the best cookie I’ve made. I like to bake, so that’s a huge compliment. Turned my oven down to 350 and baked 12 minutes.
Thank you for sharing!
Beth Pierce
The pleasure is all mine! So glad that he liked them and I will take it as a big complement! I needed a little boost this morning!
Robert
I made these wonderful cookies with gluten free flour for my wife, they turned out great. This is such a great receipt I tried substituting the chocolate chips and almonds for butterscotch chips and pecans. Wow! These are amazing too!
Beth Pierce
Thanks so much! How cool! Thanks for the heads up! I will have to try the butterscotch and pecans! How yummy!
Patty
Just saw this recipe and can’t wait to try tomorrow !
Beth Pierce
Thanks so much Patty!
Tamara
I just made this cookie and I am so happy with the results. For all you other novice cookie makers 1/8 cup is 2 tablespoons. Knowing my oven bakes hot I baked them at 350 for 10 minutes and they turned out great! Thanks for a new cookie recipe that I will keep.
Beth Pierce
Awesome! I am so glad that you liked them! They are delicious little nuggets!
Mindy
We are cookie lovers so I doubled the recipe. I used dark chocolate chips and pecans because I had them on hand. I cut back on the chips by a cup. Just looked like so many. They didn’t spread out like the photo, maybe because I put the dough in the fridge for 30 minutes so they would come out of the cookie scoop easier. Very tasty. I would make again,
Beth Pierce
Glad that you liked the cookies. They are one of our favorites.
Jennifer Allison
I baked mine the same way.
Joan Grossman
Can you double the recipe?
Beth Pierce
Yes you most certainly can!
Linda
Beth, freezing would probably not stop me. ? I wouldn’t mind eating them frozen! They look delicious and tomorrow I am making a batch. Thanks for sharing the recipe.
Beth Pierce
LOL! It never stopped me either! The pleasure is all mine! Thank you! Happy baking! I think I am addicted to exclamation points!!!!