Almond Joy Cookies — If you like Almond Joy bars, you’re going to love these! Soft, chewy and loaded with coconut, almonds and dark chocolate!! Mmm!

four almond joy cookies on a white platter

Almond Joy Cookie Recipe

I’ve made Mounds Bar Cookies, twice, and Mounds Bar Brownies. It’s time to show some love for Almond Joy.

Are you a Mounds Bar or an Almond Joy person? I’m both. If you can relate, you’re going to love the cookies.

They’re some of the best cookies I’ve made in a long time and actually took me by surprise. After my first bite I was like, whoa, these are amazing. Love happy surprises.

They’re soft, ultra chewy, and loaded with amazing texture and so much almond-coconut flavor.

The crunchy and buttery slivered almonds, the sweetened shredded coconut, and plenty of chocolate make the cookies so satisfying. I used Fisher Natural Sliced Almonds, which are perfect for baking because they don’t contain added salt.

close up of an almond joy cookie

I was recently in New York City on a trip sponsored by Fisher with a dozen other bloggers.

Averie Sunshine and other bloggers at a restaurant in NYC

While there we attended a cooking demo that Chef Alex Guarnaschelli hosted at her restaurant, Butter.

I’ve always loved watching her on Chopped and Iron Chef and it was so fun to meet her and watch her cook.

It was a fast, whirlwind trip and then I came home and made cookies.

Chef Alex doing a cooking demo

What’s in Almond Joy Cookies? 

To make these almond coconut chocolate chip cookies, you’ll need: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Coconut extract
  • Almond extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Sweetened shredded coconut 
  • Slivered almonds 
  • Semi-sweet chocolate chips 

close up of an almond coconut chocolate chip cookie

How to Make Almond Joy Cookies 

Cream together the butter, sugars, egg, and extracts (it takes about 4 minutes). Scrape down the sides of the bowl, then add in the dry ingredients. Lastly, fold in the chocolate chips, almonds, and coconut. 

Using your hands or a cookie scoop, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Chill the dough for at least 2 hours before baking. 

Once the dough has had time to chill, bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. 

four coconut almond chocolate chip cookies on a white platter

Do I Have to Chill the Cookie Dough?

Yes! Do NOT bake with unchilled dough because the coconut almond chocolate chip cookies will bake thinner, flatter, and be more prone to spreading.

How to Store Almond Joy Cookies 

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Almond Joy Cookies - If you like Almond Joy bars you're going to love these! Soft, chewy and loaded with coconut, almonds and dark chocolate!! Mmm!

Tips for Making Coconut Almond Chocolate Chip Cookies 

I used both almond and coconut extracts to boost and intensify those flavor profiles. I love baking with almond extract and in the cookies, it’s the more pronounced of the two extracts. They’re sold in the baking aisle near vanilla extract and while you could use vanilla extract, I recommend making the recipe as written.

Note that coconut is prone to burning and the undersides of cookies can easily become too dark, so watch them closely! 

The recipe makes a baker’s dozen, which is perfect if you don’t need a huge batch of these tempting little morsels laying around, but you can easily double it if you do for cookie exchanges or holiday parties.

Almond Joy Cookies
Yield: 13

Almond Joy Cookies

Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 2 hours
Total Time 2 hours 21 minutes

If you like Almond Joy bars, you're going to love these! Soft, chewy and loaded with coconut, almonds and dark chocolate!! Mmm!

Ingredients

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons coconut extract
  • 1 to 2 teaspoons almond extract (I use 2 and love almond extract, but if you don’t use 1)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cornstach
  • 1/2 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup sweetened shredded coconut
  • 1 cup slivered almonds
  • 1 cup semi-sweet chocolate chips

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, extracts, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the coconut, almonds, chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically chocolate chips on top of each mound by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  7. Bake for about 10 to 11 minutes (I baked for just under 11 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Coconut is prone to burning and undersides of cookies can easily become too dark so watch them closely. Cookies will be pale and look un-done, but firm up as they cool.
  8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information:

Yield:

13

Serving Size:

1

Amount Per Serving: Calories: 294Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 88mgCarbohydrates: 34gFiber: 3gSugar: 21gProtein: 4g

More Coconut Chocolate Chip Cookies:

Mounds Bar Chocolate Chunk Cookies — Soft, chewy and stuffed to the max with dark chocolate and Mounds!

Mounds Bar Chocolate Chunk Cookies - Soft, chewy and stuffed to the max with dark chocolate and Mounds! Crazy good!!

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} – The flavors of the coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit.

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} - Soft, Chewy, Easy, No-Egg, No-Mixer Cookie Recipe at averiecooks.com

Oatmeal Coconut Chocolate Chip Cookies— These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips. Sure to be a new favorite recipe!

Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

Peanut Butter Cowboy Cookies — The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut.

Coconut White Chocolate Cookies – Soft, chewy, and so moist thanks to the coconut and browned butter with the PERFECT amount of white chocolate!! If you like white chocolate, you will LOVE these spring and summery-tasting EASY cookies!!

Coconut White Chocolate Cookies - Soft, chewy, and so moist thanks to the coconut and browned butter with the PERFECT amount of white chocolate!! If you like white chocolate, you will LOVE these spring and summery-tasting EASY cookies!!

7 Layer Cookies— These 7 layer cookies are loaded with graham crackers, coconut, butterscotch chips, and chocolate chips. Chewy around the edges, but soft in the center!

Post brought to you by Fisher. Recipe, images, text, and opinions expressed are my own. #ThinkFisher

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