Almond Joy Cookies
Soft, chewy cookies packed with sweet coconut, crunchy almonds, and rich chocolate chips—just like the classic Almond Joy candy bar in cookie form. Easy to make, beginner-friendly, and perfect for holidays, gifting, or everyday baking.
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.
Notes
STORAGE: Store cooled cookies in an airtight container at room temperature for 3–4 days, layering with parchment if stacking. For longer storage, refrigerate up to 1 week and bring to room temperature or warm briefly before serving.
FREEZING BAKED COOKIES: Freeze baked cookies in a single layer until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm in the microwave for a few seconds.
FREEZING DOUGH BALLS: Scoop dough into balls, freeze on a baking sheet until firm, then transfer to a freezer bag labeled with the date. Freeze for up to 3 months. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the bake time.
TIPS: For softer, chewier cookies, pull them from the oven when the centers still look slightly underdone. Weighing the flour improves consistency. Chilling the dough for at least 20 minutes helps control spread. Lightly toasting the almonds deepens the flavor and gives a more "bakery-style" result.
Nutrition
Calories: 180kcal
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