Would you like to save this?
We'll email this post to you, so you can come back to it later!
Almond Joy Cookies Recipe
If you love the classic candy bar, this Almond Joy Cookies Recipe gives you the same coconut–almond–chocolate magic in a soft, chewy homemade cookie that’s almost too easy to love.
A Cozy Introduction to This Almond Joy Cookies Recipe
This Almond Joy Cookies Recipe takes everything we adore about those little candy bars—sweet coconut, crunchy almonds, and rich chocolate—and bakes it into soft, chewy almond joy cookies that feel like a warm hug on a baking sheet. They’re part coconut chocolate chip cookies, part almond coconut chocolate cookies, and completely “where did they all go?” delicious.
I’m a 50‑year‑old mom, grandma, and lifelong home baker here in the U.S., and I’ll tell you: these are my holiday peacekeepers. I make a batch of these easy Almond Joy cookie recipe beauties every December for cookie trays, but they’ve slowly snuck into birthdays, summer barbecues, and more than a few Tuesday nights when I “just needed to test the recipe again.”
They’re rich but not heavy, sweet but not cloying, and they use simple pantry ingredients—no fancy tricks. And because there’s coconut, almonds, and dark chocolate chips, I like to tell myself they’re at least a little better than a plain sugar cookie.
You can make them as soft Almond Joy cookies with a gooey middle, or bake them an extra minute or two for edges with a little crunch. Either way, these Almond Joy inspired cookies are the kind of recipe that becomes a house favorite.
Let’s walk through it together, like we’re hanging out in my kitchen with a big mug of coffee and a baking sheet ready to go.
Why You’ll Love This Almond Joy Cookies Recipe
- Classic candy-bar flavor in cookie form – All the coconut, almond, and chocolate you crave, but in soft, cozy cookie form.
- Easy, beginner‑friendly method – No fancy equipment; this easy Almond Joy cookie recipe works with a basic hand mixer or even a sturdy whisk.
- Soft, chewy texture – Slightly crisp edges with a tender, chewy center—exactly what good homemade Almond Joy cookies should be.
- Perfect for holidays and gifting – These almond joy dessert cookies look festive without any decorating, so they’re made for cookie swaps and gift boxes.
- Flexible and forgiving – You can use sweetened or unsweetened coconut, semi‑sweet or dark chocolate chips, and roasted or raw almonds.
- Freezer‑friendly dough – Freeze the dough balls and bake straight from the freezer whenever a cookie craving hits.
- Great for small or big batches – The recipe doubles easily and still turns out consistent results when you’re baking Almond Joy cookies for a crowd.
- Naturally “pretty” cookies – The coconut and almond bits give them texture and interest, so every cookie looks bakery‑style with almost no effort.
Ingredients for the Best Almond Joy Cookies
Here’s everything you need to make these chewy Almond Joy cookies. I’ll add a few notes so you know where you can tweak and where you shouldn’t.
Dry Ingredients
- 1 ¾ cups (220 g) all‑purpose flour – Spoon and level it for accuracy so your cookies stay soft.
- ½ teaspoon baking soda – Helps the cookies spread just the right amount.
- ½ teaspoon baking powder – Gives a soft, slightly puffy texture.
- ½ teaspoon fine sea salt – Balances the sweetness; regular table salt works too, but use a tiny bit less.
Wet Ingredients
- ½ cup (1 stick, 113 g) unsalted butter, softened – Room temperature; if you press it, it should give easily but not feel greasy.
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) packed light brown sugar – Adds moisture and that chewy texture we all want.
- 1 large egg, room temperature – Room temp eggs blend in better; leave it out for 20–30 minutes.
- 1 ½ teaspoons pure vanilla extract – If you love vanilla, you can nudge this up to 2 teaspoons.
Coconut, Almond, and Chocolate
- 1 ½ cups (about 120 g) shredded sweetened coconut – For that classic Almond Joy flavor; you can blend half unsweetened if you prefer a less sweet cookie.
- ¾ cup (about 90 g) chopped almonds – Lightly toasted if you can; it deepens the flavor. Sliced almonds also work.
- 1 cup (170 g) semi‑sweet or dark chocolate chips – Use your favorite brand; Ghirardelli or Guittard melt nicely and make these cookies extra special.
Optional (But Highly Recommended)
- ½ teaspoon coconut extract – For a stronger coconut aroma; especially nice if you’re a big coconut fan.
- Extra halved almonds and a little extra coconut for topping – Pressed gently on top of each dough ball before baking for that bakery‑style look.
Ingredient Notes and Simple Swaps
- Butter – If you only have salted butter, reduce the added salt to a small pinch.
- Gluten‑free version – Use a 1:1 gluten‑free baking flour blend; readers often like Bob’s Red Mill. The cookies may spread a bit less but still taste wonderful.
- Chocolate chips vs. chunks – Chocolate chunks (chopped from a bar) give you those big melted pockets that make coconut chocolate chip cookies extra dreamy.
- Coconut type – Unsweetened shredded coconut works if you like less sweetness; add 1 extra tablespoon of sugar to keep the balance.
How to Make Almond Joy Cookies Step by Step
Here’s the thing: baking Almond Joy cookies is really just like making a classic chocolate chip cookie, with a few mix‑ins that make them feel special. Take your time, and don’t stress about perfection.
1. Prep your pans and oven.
Line 2 baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and helps them bake evenly. Preheat the oven to 350°F (175°C) so it’s ready when your dough is.
2. Toast the almonds (optional but worth it).
If your almonds are raw, spread them on a small baking sheet and toast in the preheating oven for 5–7 minutes, until fragrant and lightly golden. Let them cool, then roughly chop. Toasting brings out the nutty flavor and makes these almond coconut chocolate cookies extra flavorful.
3. Whisk together your dry ingredients.
In a medium bowl, whisk the flour, baking soda, baking powder, and salt. This step evenly distributes the leavening so your cookies rise and spread uniformly. Set aside.
4. Cream the butter and sugars.
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer on medium speed, beat for 2–3 minutes, until light and fluffy. The mixture should look a bit pale and very smooth; this step builds air into the dough, which helps keep these soft Almond Joy cookies from turning dense.
5. Add the egg and vanilla.
Beat in the egg and vanilla extract (and coconut extract, if using) on low to medium speed just until combined. Scrape down the sides of the bowl with a spatula so everything blends evenly.
6. Add dry ingredients to wet.
With the mixer on low, slowly add the flour mixture. Mix just until you no longer see dry streaks. Over‑mixing here can make your cookies tough, so once it’s combined, stop.
7. Fold in the coconut, almonds, and chocolate.
Switch to a wooden spoon or spatula and gently fold in the shredded coconut, chopped almonds, and chocolate chips. The dough will be thick and very chunky—that’s exactly what we want for rich, homemade Almond Joy cookies with plenty of “good stuff” in every bite.
8. Chill the dough (short and sweet).
Cover the bowl and chill the dough in the refrigerator for 20–30 minutes. It doesn’t need a long rest, but a short chill keeps the cookies from spreading too much and helps the flavors meld. If you’re in a big hurry, you can bake them right away, but they’ll spread a bit more and bake slightly thinner.
9. Scoop and shape.
Use a medium cookie scoop (about 1 ½ tablespoons of dough) and drop rounded balls onto your prepared baking sheets, spacing them about 2 inches apart. If you want photogenic almond joy dessert cookies, press a few extra chocolate chips, a pinch of coconut, and a halved almond onto the tops of each ball.
10. Bake.
Bake one sheet at a time for 9–11 minutes, or until the edges look set and lightly golden, but the centers still look soft and a bit underdone. They’ll continue to cook on the hot pan as they cool.
11. Cool on the pan, then move to a rack.
Let the cookies cool on the baking sheet for 5–7 minutes, then use a spatula to move them to a wire rack to cool completely. If your cookies bake into slightly uneven circles, you can very gently nudge the edges with a spoon right when they come out, while they’re still soft, to create more even, round shapes.
12. Enjoy warm (my favorite) or at room temperature.
These cookies are wonderful at room temperature, but you know what? Warm, gooey cookies with melty chocolate and soft coconut are hard to beat.
Servings & Timing
- Yield: About 24 medium cookies (using a 1 ½ tablespoon scoop)
- Prep Time: 20 minutes
- Chill Time: 20–30 minutes
- Bake Time: 9–11 minutes per tray
- Total Time: About 1 hour (including chill and bake time for 2 sheets)
If you’re baking multiple batches for a party or the holidays, budget a bit more time, especially if you’re working with one oven rack.
Fun Variations and Flavor Twists
Once you’ve made the classic version, here are some simple ways to change things up while keeping that Almond Joy inspired cookies vibe.
- Double Chocolate Almond Joy Cookies – Replace ¼ cup of flour with ¼ cup cocoa powder for a deeper chocolate base.
- Salted Dark Chocolate Version – Use dark chocolate chunks and sprinkle each cookie with flaky sea salt right after baking.
- Mini Candy Bar Chunks – Chop real Almond Joy candy bars and fold them into the dough for extra bursts of candy‑bar texture.
- Almond Joy Thumbprint Cookies – Bake slightly larger cookies, then press a chocolate kiss into the center right after they come out of the oven.
- Gluten‑Free Almond Joy Cookies – Use a 1:1 gluten‑free baking flour blend and check a test cookie first; if it doesn’t spread much, gently press the dough balls flatter before baking.
- Almond Joy Oatmeal Cookies – Replace ½ cup of flour with ½ cup quick oats for added chew and a heartier feel.
How to Store, Freeze, and Make Ahead
You know those recipes that taste even better the next day? This is one of them. The coconut keeps the cookies moist, and the flavors settle in beautifully.
Room Temperature Storage
- Store cooled cookies in an airtight container at room temperature for 3–4 days.
- Layer them with parchment paper if you’re stacking them so the chocolate doesn’t smear.
Refrigerator Storage
- If your kitchen runs warm, you can refrigerate the cookies in an airtight container for up to 1 week.
- Let them sit at room temperature for 10–15 minutes before serving, or warm them for 5–7 seconds in the microwave to soften.
Freezing Baked Cookies
- Place baked cookies in a single layer on a sheet pan and freeze until solid, then transfer to a freezer bag or container.
- Freeze for up to 2 months. Thaw at room temperature or microwave briefly for a warm treat.
Freezing Cookie Dough Balls
This is my favorite way to always have almond joy dessert cookies on standby.
- Scoop the dough into balls and freeze them on a baking sheet until firm.
- Transfer frozen dough balls to a freezer bag, label with the date, and keep frozen for up to 3 months.
- Bake from frozen at 350°F (175°C) and add 1–2 extra minutes to the baking time; look for those same lightly golden edges and soft centers.
Recipe Notes from My Kitchen
Every time I test a recipe, I learn something new (sometimes the hard way). Here are a few practical notes from my kitchen that will help you get the very best results from this Almond Joy Cookies Recipe.
- Watch the bake time like a hawk. For truly soft Almond Joy cookies, pull them when the centers still look a little underdone. They’ll firm up as they cool and stay chewy.
- Weigh your flour if you can. A small digital kitchen scale removes guesswork and really helps with consistent results, especially with cookies.
- Don’t skip that tiny chill. Even 20 minutes in the fridge helps the dough relax and keeps these coconut chocolate chip cookies from spreading too thin.
- Toasted almonds really do matter. Untoasted almonds are fine, but a quick toast adds a deep, nutty flavor that makes the cookies taste more “bakery‑style.”
- Play with chocolate intensity. If you like a sweeter cookie, lean toward milk or semi‑sweet chips; if you’re a dark chocolate lover, use 60–70% chocolate for a more grown‑up flavor.
- For neater cookies, tidy right after baking. Use the edge of a spoon or a round cookie cutter to gently nudge the hot cookies into tidy circles while they’re still soft.
If you’re baking with kids or grandkids, let them press the almonds and extra chocolate chips into the tops—little hands love that job, and they’ll feel so proud when the tray comes out of the oven.
Frequently Asked Questions
1. Can I make this Almond Joy Cookies Recipe without a mixer?
Yes. Use a sturdy whisk or wooden spoon for the butter and sugars, and cream them well by hand. It takes a bit more elbow grease, but it works.
2. Why did my cookies spread too much?
Usually it’s from warm dough, too little flour, or a very warm baking sheet. Chill the dough, measure the flour carefully, and use cool pans between batches.
3. Can I use coconut flakes instead of shredded coconut?
You can, but the texture will be a bit different. If the flakes are very large, chop them slightly so they mix in evenly and don’t create big, chewy clumps.
4. How do I make these cookies thicker and chewier?
Chill the dough a bit longer (30–45 minutes), add 1–2 extra tablespoons of flour, and bake on the slightly shorter side of the timing, just until the edges are set.
5. Can I leave out the almonds for a nut‑free version?
Yes, just skip the almonds and you’ll have coconut chocolate chip cookies with a similar flavor profile, minus the crunch. You may want to increase the chocolate chips slightly to keep the mix‑in ratio generous.
6. Are these Almond Joy inspired cookies freezer‑friendly for holiday prep?
Absolutely. Freeze the dough balls and bake them as needed; it’s a great way to spread out your holiday baking so you’re not overwhelmed.
7. Can I use brown butter in this recipe?
You can, but the dough will be a bit looser since brown butter is melted. If you use it, let it cool to room temperature and add 2–3 extra tablespoons of flour, then chill the dough well before baking.
8. How do I keep my cookies soft after a couple of days?
Store them in an airtight container with a small slice of bread or a few marshmallows—the cookies will absorb the moisture and stay pleasantly soft.
Final Thoughts on These Almond Joy Cookies
This Almond Joy Cookies Recipe is one of those cozy, reliable bakes you’ll find yourself coming back to whenever you need something simple, familiar, and a little bit special. Between the chewy coconut, crunchy almonds, and melty chocolate, every bite tastes like a homemade version of your favorite candy bar.
Give these a try the next time you’re in the mood for an easy Almond Joy cookie recipe that still feels like a treat. When you do, I’d love to hear how they turned out—leave a comment, share any fun twists you tried, or pair them with your favorite coffee or hot cocoa and make it a little cookie moment. And if you enjoyed these, you might also like exploring more coconut‑forward cookies or classic chocolate chip variations for your baking list.
Almond Joy Cookies
Ingredients
- 1 3/4 cups all-purpose flour about 220 g, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt or slightly less table salt
- 1/2 cup unsalted butter softened to room temperature (1 stick, 113 g)
- 1/2 cup granulated sugar about 100 g
- 1/2 cup light brown sugar about 105 g, packed
- 1 large egg room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract optional, for stronger coconut flavor
- 1 1/2 cups shredded sweetened coconut about 120 g
- 3/4 cup almonds about 90 g, chopped; lightly toasted if possible
- 1 cup semi-sweet or dark chocolate chips about 170 g
- extra shredded coconut optional, for topping
- extra halved almonds optional, for topping
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F (175°C).
- If using raw almonds, spread them on a small baking sheet and toast in the preheating oven for 5–7 minutes, until fragrant and lightly golden. Let cool, then roughly chop.3/4 cup almonds
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar with a hand or stand mixer on medium speed for 2–3 minutes, until light, smooth, and fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Beat in the egg, vanilla extract, and coconut extract (if using) on low to medium speed just until combined, scraping down the sides of the bowl as needed.1 large egg, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon coconut extract
- With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients. Mix just until no dry streaks of flour remain; do not overmix.
- Using a wooden spoon or spatula, gently fold in the shredded coconut, chopped almonds, and chocolate chips until evenly distributed. The dough will be thick and chunky.1 1/2 cups shredded sweetened coconut, 3/4 cup almonds, 1 cup semi-sweet or dark chocolate chips
- Cover the bowl and chill the dough in the refrigerator for 20–30 minutes to help control spreading and develop flavor.
- Use a medium cookie scoop (about 1 1/2 tablespoons of dough) to portion dough onto the prepared baking sheets, spacing about 2 inches apart. For a bakery-style look, gently press a few extra chocolate chips, a pinch of coconut, and a halved almond on top of each dough ball.1 1/2 cups shredded sweetened coconut, 3/4 cup almonds, 1 cup semi-sweet or dark chocolate chips, extra shredded coconut, extra halved almonds
- Bake one sheet at a time for 9–11 minutes, or until the edges are set and lightly golden while the centers still look soft and slightly underbaked.
- Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely. If desired, gently nudge the edges with a spoon right after baking to create neater circles.
- Enjoy the cookies warm with melty chocolate and soft coconut, or at room temperature. Store any leftovers as directed in the notes.
