Almond Joy Cookies — 🍪🙌 If you like Almond Joy candy bars, you’re going to love these cookies! Soft, chewy and loaded with coconut, almonds and dark chocolate!! Mmm!
Table of Contents
Easy Almond Joy Cookie Recipe
These chocolate and coconut Almond Joy cookies are some of the best cookies I’ve made in a long time!
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.
Ingredients for 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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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.
- 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.
- Bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.
Recipe FAQs
Yes! Do NOT bake with unchilled dough because the coconut almond chocolate chip cookies will bake thinner, flatter, and be more prone to spreading.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
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.
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.
Great cookie! I just made them and I doubled the batch because I wanted more than the 13 cookies the recipe mentioned. — Neal
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 Cookie Recipes Using Coconut:
Monster Cookies — My recipe for classic monster cookies that are chock full of creamy peanut butter, oats, chocolate chips, and M&M’s makes both kids and adults reach for just one more cookie!
German Chocolate Cookies — An EASY recipe for soft, chewy, fudgy chocolate cookies that are topped with a rich and creamy pecan coconut frosting! If you love German chocolate cake but don’t want to deal with layering and frosting an entire cake, these cookies are PERFECT!
Mounds Bar Chocolate Chunk Cookies — Soft, chewy and stuffed to the max with dark chocolate and Mounds!
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!
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
I have been making these cookies for a couple years now. since I 1st came across the recipe. everyone who has tried the cookies fall in love!! These cookies are my husband’s absolute favorite!! they are just so yummy!! when I ask the family what kind of cookie I should make, this is it!! Don’t even need to ask anymore!! Thank you for sharing this amazing cookies recipe. it will forever promise to keep my husband and I both fluffy!! šš¤£šš¤£
Thanks for the 5 star review, Dana, and I’m so glad these are a family favorite and you’ve been making them for a few years! That’s wonderful that they’re such a big hit in your house!
I forgot to mention that this is the most ooey gooey cookie we have ever made!! they really are to die for!!
Ooey gooey is the best (should be the only kind for me at least) of cookie!
Tasty cookie! My bake time was 14 minutes and they still looked under baked. Next time Iāll make smaller cookies and see how they turn out.
Tasty cookie! My bake time was 14 minutes and they still looked under baked. Next time Iāll make smaller cookies and see how they turn out.
All ovens do vary so always bake until you’re confident yours are baked. However cookies have a way of firming up quite a bit as they cool. Glad they’re tasty!
Love this cookie, so easy to make too!! I like to under bake it just a little bit so it’s soft and gooey.
Love this cookie, so easy to make too!! I like to under bake it just a little bit so it’s soft and gooey.
Thanks for the 5 star review! I am all about underbaked cookies that are soft and gooey too!
Very undercooked even though I booked a bit EXTRA. Flavor really does not resemble almond joy:(
Great cookies! I love almond joys!Ā
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!
Great cookies! I love almond joys!Ā
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!
Thanks for the 5 star review and glad they turned out great with a double batch!
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.
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.