Almond Joy Cookies

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

Pin This Recipe

Yield: 13

Almond Joy Cookies

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!

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

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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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Love this cookie, so easy to make too!! I like to under bake it just a little bit so it’s soft and gooey.

    Rating: 5
  2. Great cookies! I love almond joys! Only thing I did was I had chopped almonds instead of slivered! I doubled recipes and got 53 cookies! Took 13 minutes!Anxious to try other recipes!

    Rating: 5
  3. Great cookie! I just made them and I doubled the batch because I wanted more than the 13 cookies the recipe mentioned. I got 80 medium to slightly large cookies with a double batch. In order to only get 13 cookies out of a single batch, I feel I would have had to make very large cookies.I also did not refrigerate the dough because I was so anxious to eat one. Some times you just can’t wait. This did not make any difference in the cookies for me and they came out perfect without spreading. Approximately 12 minutes.Thank you.

    Rating: 5
    1. Thanks for the 5 star review and glad you were able to yield 40 cookies per batch compared to my 13. I don’t have the patience for that to make them that small. Good for you.

      And glad to hear that they worked out great even without chilling the dough.

  4. This recipe is excellent. Easy to make, freezes well. I was able to get 20 cookies out of the batch and I also used the full amount of almond extract. Made a 2nd batch with less extract and they were as good. Especially if you love almond like we do!

    Rating: 5
    1. Thanks for the 5 star review and glad you love this recipe! I agree, the more the merrier when it comes to almond extract!

  5. Love your Blog! Made the Almond joy cookies for a friend’s Birthday and they were Amazing!!!! Everyone Loved them and asked for the recipe! I give it 5 stars!

    Rating: 5
    1. Thanks for the five star review and I’m glad that these turned out amazing for you! Thanks for loving my site!

  6. LOVE THESE COOKIES! I adore coconut anything but these delicious cookies are absolutely like the Almond Joy candy- if not better. Every time I make them they are gone the same day. The recipe is truly spot on! Easy to make, deliciously yummy, and super coconutty- you can’t go wrong! Thank you so much for the great recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad you love these so much and that the recipe is truly spot on for you!

  7. These are delish. The I didn’t have the Almond or the coconut extract. So I just used plain vanilla extract. I also added a half cup of marshmallows to give it more of a gooey flavor and resemble an Almond Joy Bar. They were a hit with my brother and children, waiting for my husband to try some. Thanks. Next time I’m at the store I’ll try to grab almond or coconut extract and see if they taste even better.

    Rating: 5
  8. Hi, just reading the recipe I’m salivating!
    But wanted to point out that in one part you mention using “sliced” almonds but in the Ingredients list you you list “slivered” almonds.
    I used ingredient list but think “sliced” would be better. FIscher makes both!

  9. I love this cookie recipe, but I’m confused on the almonds.  Your recipe shows slivered almonds, but he pictures show sliced almonds.  Which is correct?  Have you ever toasted the almonds before you put them in the batter for extra flavor?  EXCELLENT cookies! 

    1. Yes I have toasted them before I put them the cookies. You can use either type of almond – slivered or sliced.

  10. hello there! so excited to make these for my family for christmas this year!! I plan on making them smaller because there are other cookies in our cookie plate — do you have a suggestion for a change in the baking time? thanks! 

    1. Baking time is size dependent so just keep an eye on them depending how small you go…coconut burns fast and you don’t want that.

  11. Have you tried any substitutions?  Can coconut sugar be substituted?  Also, what other flours can be used instead of all-purpose flour?  Any recommendations?   They look amazing.  

    1. I’ve only made them as written so can’t speak to the results with substitutions. I recommend making them as written.

  12. (Cont) sorry keyboard isn’t working. Posts on it’s own. :-):-) incredible we have so many wonderful recipe choices. Would have to live forever to make the ones I like! Thank you again for the best of the bunch. Coconut, chocolate and almonds – amazing ingredients for a cookie.

  13. Averie, these recipes and your cookie photos look scrumptious!!! You are so talented. I am kind of new to Pinterest and your blog is my favorite. I have made your pineapple upside down cake and a delicious cheesy soup so far. It is amazing how many incr

    1. Thanks for the wonderful compliments and so glad you’ve been enjoying my recipes! Glad to hear my blog is your favorite :)

  14. My sister made me these after I had my third baby this Spring.  These are now a family favourite and I love that I can make the dough and then freeze to bake when I’m ready.  So delish!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that it’s now a family favorite!

  15. Just made the dough to this. They are in the fridge now. If the cookies are even half as good as the dough… They will be so tasty!! I have a feeling this will be one of my favorite cookie recipes! thanks!!

    1. Thanks for trying the recipe (dough so far!) and I think you’re going to love the cookies just as much as the dough!

  16. Hi,

    I’m making these tomorrow :-)
    Which of your cookies would travel the best if shipped Priority Mail? I would like to send cookies to Las Vegas and Idaho Falls and I live in North Dakota. Thanks in advance!

    1. Gosh that’s a tough question. I honestly think any will hold up just fine. I would definitely make sure to NOT at ALL overbake them. Transporting baked goods has a way of drying them out horribly so make sure they’re on the ooey-gooey side – plus they won’t break or crack that way either then!

  17. I made these today and they are delicious! I didn’t have time to refrigerate, and just made them a regular sized cookie. It made 3 dozen cookies. Didn’t have any coconut flavoring, but like you, I love almond flavor, so used 2 tsp. Thanks so much for sharing :)

  18. The Almond Joy cookies are fantastic! Everyone loved them. Thank you for the recipe. I will be using it again and again….

  19. I cannot find coconut extract anywhere! I’ve seen the imitation coconut extract, but don’t want to get that. I do have a bottle of coconut flavor – would that work?

    1. The coconut extract I use is imitation as well. I have never seen non-imitation coconut extract so you’re fine – just go with the imitation!