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!
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.
I was recently in New York City on a trip sponsored by Fisher with a dozen other bloggers.
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.
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
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.
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.
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.
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Almond Joy Cookies
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup light brown sugar, packed
- ¼ 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 ¼ cups all-purpose flour
- 1 teaspoon cornstach
- ½ 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Coconut Chocolate Chip Cookies:
Mounds Bar Chocolate Chunk Cookies — Soft, chewy and stuffed to the max with dark chocolate and Mounds!
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.
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!!
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
Man I love Alex – she’s been one of my fav chefs for a while! What a fun time! These cookies look DIVINE! Send me some mmmk? I’ll be forever grateful!
The almond joy jingle is now stuck in my brain.
Thanks for that.
I am a huge fan of anything “Mounds” or “Almond Joy.” Your cookies would ease my sweet tooth magnificently!
P.S. What a fun trip…I spy quite a few of my favorite bloggers :)
It was a great trip! Fun, fast, and being in the big apple is always a good time!
These look amazing, Averie!! I’ve never tried almonds in cookies, but I bet they’re so good!
Thanks, Karly! :)
Sometimes you feel like a nut … sometimes ya don’t … ok, now you’ll have me singing that all day long!!!!!!!! These sound amazing. Sadly, my hubby hates coconut. Boo.
A restaurant called Butter? How could you NOT go there if you were in the neighborhood?
BTW, you photograph well. If I didn’t already like ya, I’d hate you for your tall thin gorgeousness.
Oh you’re too kind :) I am always a head taller than everyone else and it’s weird but whatever :)
And I know, Butter. What a name, right!
Coconut haters, yeah I know all about those types! But I promise these aren’t overboard at all. It’s the almond flavor that really shines. But I know some people are like one trace of coconut and it’s a no-go.
I think it’s the coconut texture he dislikes–I could maybe just put in the extract and skip the actual coconut … hmmm ….
I think for so many people it is definitely the texture rather than the flavor!
This looks so amazing! Pity I can’t find Almond Joy here in Singapore, can only lick the cookie off my screen >.<
You don’t need any to make the cookies! They taste like the candy bars, but there’s no candy bars used!
Aw, looks like such a fun time, Averie! And I love how all of your cookies look so soft and chewy. My mom is a huge almond joy fan– she’d just swoon over these!
Thanks for the compliments and I pinned your Oreos over the weekend. They were killin’ it on FG, top row, far left, nice!!!
Thank you, Averie! Always appreciate the support :)
I love using the sliced almonds in baking because they are so thin and subtle and add just a tiny bit of crunch. You definitely nailed this one! And what a fun trip. So many lovely ladies in one picture!
so thin and subtle and add just a tiny bit of crunch = EXACTLY! That’s exactly what they do in the cookies! Subtle but wonderful!
And yes it was a fun trip seeing and meeting up with so many friends!
I love almond joy and these cookies are just perfect! Definitely trying them soon. Pinned!
Thanks for pinning, Mira!
Well, you know I’m in love with these. Best. Cookies. Ever!! And I’m so jelly you got to go see all those lovely ladies!!
It was so fun to see everyone, Dorothy! It was fast and furious, from CA to NY and back in like under 48 hours but it was great! :)
NEED. THESE. COOKIES. Seriously can’t get over how amazing the flavor of Almond Joy in cookies sounds!
These look outstanding! Almond Joy and Mounds are the only candy bars I love.
I love finding almond joy flavored goodies, Averie! These cookies look absolutely perfect. I love the soft and fluffy texture. Pinned!
Thanks for pinning, Gayle!
Yum! Almond Joys are one of my two favorite candy bars.
I grew up in Canada and we didn’t have Mounds OR Almond Joys. Then, I can down here and had an almond joy for my first time and realized my whole childhood had been a lie.
Or something like that.
LOVE that the flavours have been cookie-i-fied! Pinned!
LOL. I’ve had people write in to say the same thing today – they’ve never had either Mounds or Almond Joy! Glad you were finally ‘broken in’ properly :) And thanks for pinning!
I always have few Almond Joy bars in my pantry! Adore them! These cookies – oh, man! I could a dozen of them! Pinned!
Thanks, Anna! I know, I could eat a dozen too :)