Almond Joy Cookies

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!

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 

1. Cream together the butter, sugars, egg, and extracts (it takes about 4 minutes).
2. Scrape down the sides of the bowl, then add in the dry ingredients.
3. Fold in the chocolate chips, almonds, and coconut. 
4. 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. 
5. Bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. 

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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4.56 from 61 votes

Almond Joy Cookies

By Averie Sunshine

🍪🙌 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!

Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 21 minutes minutes

Servings: 13

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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

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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

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

Serving: 1, Calories: 294kcal, Carbohydrates: 34g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Cholesterol: 33mg, Sodium: 88mg, Fiber: 3g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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

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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!!

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