Almond Joy Cookies

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

These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds.  They can be baked and frozen ahead of time.

4.90 from 138 votes

Print Pin Rate

Course: cookies

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 24

Calories: 179kcal

Author: Beth Pierce

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

Calories: 179kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 62mg | Potassium: 112mg | Fiber: 2g | Sugar: 11g | Vitamin A: 134IU | Calcium: 21mg | Iron: 1mg

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