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
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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 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
Yes yes! These look like heaven!
I am an Almond Joy person, so I would definitely love these. PS. jelz you got to meet Alex G!! I’d love to meet her as well. Seems like she’d be so funny in person.
She was funny in person but I’m still jealz of you meeting Nigella! And Anthony B!
These look SUPER amazing! YUMMY! Pinned them for later!
I adore Almond Joy, so this recipe is right up my alley. Congrats on meeting Alex, I love her!
We had to stop giving out mounds and almond joy for Halloween because by the time Oct. 31st came around there were few bars left in the box….so dangerous..can’t wait to make this they will be a huge hit in our house.
That’s such a funny story and I have been known to do that with certain types of candy, too :) If you try these, please LMK!
YUM! What an epic cookie, love almond joys, just know I would LOVE these!
I have to try these some time! I love the generous amounts of nuts, coconut and chips in the recipe ( and the extracts too). Sounds like you had a great weekend– so cool you met Alex and watched her do a demo in her restaurant. We took my stepdaughter to New York about 5 years ago and I’d love to go back. So much to see and do there.
Everything about these cookies and the add-ins were generous…good way to put it!
And yes NY is just soooo filled with things to see and do. I think you could live there for 10 years and go out every single night and not hit the same place twice!
I used to give away both Mounds and Almond Joys. I never liked either, which I’m sure you can guess….the whole coconut thing.
i think I’m *gsp* starting to kinda sorta like coconut though. Or at least I tolerate it. When it is baked and covered in enough chocolate to mask the taste, that is.
I think it’s the texture more so than the taste for you which I can totally understand. These are overly texture-ey with coconut. They’re more cookie dough with coconut flakes woven in, if that makes sense!
After a couple holiday cookie bakes, I thought I was over cookies and could not be tempted….until I saw this. Have not had an Almond Joy for years because they’re addictive to me, but I can’t turn away from your delicious photos. Will be making these FOR SURE! Thanks….I think! :)
I thought I was done with holiday baking too…and then there’s always that one-more-recipe syndrome that hits me! If you try these, LMK!
Ok had to come back and report that I did indeed make these and they were even more deliciously addictive than I anticipated. OMG so good. If anyone is concerned about not loving coconut….well no one else in my family does either but they ALL LOVED THESE!
I am much more of a cook than a baker….so anytime I need a great sweet treat recipe I know to look here, you rock Averie!
Thanks for trying these Julie and so glad they passed muster with your non-coconut loving family! That’s wonderful praise and so glad you can count on my recipes!
If these cookies can actually make you — the cookie queen! — stop dead in your tracks, then they must basically be the best cookies to ever walk (or, umm, roll around?) the Earth. :) And I love love love almond extract! There’s absolutely no comparison. Part of that is because I used to work in an organic chemistry lab, and one of them chemicals smelled exactly like almond extract. I always ended up going home to bake on the days where I used that chemical!
My sister just quit her job of 10 years as a research chemist to stay home now with her kids. Had no idea you worked in a lab! Wow, so impressed and learn something new every day!
No way!! Do you mind me asking where she worked? And good for her — that’s a hard decision to make! I say I still do “organic chemistry,” except the edible kind… Where the reactions taste good and the ingredients aren’t toxic! ;)
I need a dozen of these cookies right now! Pinned :)
Thanks for pinning and I’d be glad to give you a dozen – we’re swimming in holiday cookies over here :)
Beautiful! I’ve made your recipe for the Mounds cookies twice, and I’d be making these right this minute if I wasn’t out of coconut extract. Your cookie recipes are sooooooooo good! And I can tell that this one is another winner. Thank you for your wonderful blog.
Had no idea anyone made those cookies! The post never really took off like some of my posts do and I haven’t had much feedback on them, so glad to hear you’re a fan! Of both those and my other cookie recipes! Thanks for the compliments and hope you can pick up some coconut extract soon!
You have been turning out some spectacular recipes lately. This is another one to add to that prize winning list.
Thank you, Carol!
Recipes like this make me despise food allergies even more. Eat one for me, they look wonderful!
Oh so sorry!!
I don’t even know what an almond joy is but these cookies make me want to know! Looks amazing!
Bounty Bars maybe? Are you Canadian? I think they’re the closest to American Almond Joy bars!
I love it. *.* These Looks fantastic!