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
Susan Miller
I’ve been a cookie maker for over 55 years, and this is one of the best cookies I’ve ever made! They turned out exactly like your picture, and I love the small batch part! I knew when the uncooked dough was delicious, it was a winner! Thank you for such a great recipe!
Beth Pierce
That is so sweet! Thanks Susan! So glad that you liked them. Cookie dough is hard to resist sometimes.
Jude
How do you measure the shredded coconut? Do you pack it or just fill it up to the top of the cup and call it good?
Beth Pierce
I just fill it up to the top of the cup and call it good!
Christina
Thanks so much for sharing this recipe! My boyfriend and I love these cookies!! Quick question, as I noted in your blog you mention to use unsalted butter – which I did. In the recipe however, it just calls for 1 stick of butter (it does not specify salted or unsalted). So with this said, in the nutrition facts, is the sodium reflective of a recipe with unsalted butter or salted butter would you say?
Beth Pierce
So glad that you and your boyfriend like the cookies. The nutritional facts are for unsalted butter. When most bakers mention butter in their recipe it is for unsalted butter unless stated salted butter. Happy baking!
Karen Theriault
Thank you so very much for sharing this wonderful easy recipe. I made these twice already. I only put 1/4 of each of the sugar and with the sweetness of the coconut and the chocolate chips, it was spot on. I made them again this afternoon, I put in hazelnuts instead of the almonds with both vanilla and caramel extract and they are WONDERFUL. Again, thank you for sharing, these cookies are my ultimate favorites.
Beth Pierce
Thanks Karen! So glad that you like them! Thanks for the tips!
LC
Absolutely delicious!Followed recipe exactly and came out perfect.
Beth Pierce
Thanks so much LC! So glad that you liked it!
Bridget
These were absolutely delicious! Coconut taste wasn’t as prominent as I had hoped, but that might have been due to the age of the coconut flakes. Cookies were done immediately at the 9 minute mark; any more time and they would have burned in the oven. Overall, these cookies were definitely worth making!
Beth Pierce
Thanks so much Bridget! So glad that you liked them. Maybe I should move that time to 8-9 minutes.
Lisa K
Wow!!! Seriously the best cookie EVER! I love that it’s small batch too…these are dangerous.?
Beth Pierce
Thanks so much Lisa! So glad that you liked them!!
deb from boston
I was looking for a way to use up Almond Joys we had after Halloween and slightly modified this terrific recipe to turn them into cookies! If anyone else has extra Almond Joys and wants to try it, follow the recipe with these two adjustments:
– substitute 1 1/2 cups chopped almond joys for the 1 cup of coconut flakes.
( I used the mixer when I added these to incorporate into the batter)
– use 1 cup of chocolate chips instead of 1 1/2 cups (because the almond joys have some chocolate)
Thanks for the recipe
Beth Pierce
Thanks Deb for the tip. Sounds delicious and so glad that you found a great way to use up those Almond Joy candy bars.
Stephanie
I’m loving these cookies.everything goes perfectly together.
Beth Pierce
Thanks so much Stephanie! So glad that you enjoyed them!!
Heidi
Does this receipe do ok if it’s doubled. My husband can almost eat one batch
Beth Pierce
The only thing I would change is 1 1/2 teaspoons vanilla extract when doubled instead of 2.