Almond Joy Cookies saved me during more than one last minute dessert scramble. You know those nights when you promised to bring something sweet, then totally forgot until the house quiets down? Been there. These are the cookies I can count on: simple, chewy, and full of coconut, almonds, and melty chocolate. They taste like the candy bar, but fresher and friendlier. If you’re craving big flavor without fussy steps, you’ll love them.

Ingredient Notes and Substitutions

I like keeping this recipe practical. Most of what you need might already be in your kitchen, and if not, you’ve got options. Think of this as a flexible roadmap, not a rigid set of rules. The goal is a chewy cookie with toasty almonds, sweet coconut, and glossy chocolate. Here’s what works best for me.

Unsalted butter: Room temperature helps everything blend smoothly. If you only have salted butter, reduce the added salt to a pinch.
Granulated sugar and light brown sugar: The mix gives crisp edges and chewy centers. If you prefer a deeper flavor, use all brown sugar. Your cookies will be softer and slightly thicker.
Egg: One large egg binds the dough. If your egg is small, add a teaspoon of milk to help the dough come together.
Vanilla extract: You’ll taste it. A little almond extract is optional, but a quarter teaspoon gives that candy bar vibe.
All purpose flour: Don’t pack the measuring cup. Spoon and level so you don’t end up with dry cookies.
Baking soda and salt: Fresh baking soda matters for lift. If your box is ancient, replace it.
Shredded sweetened coconut: This gives chew and sweetness. If you only have unsweetened coconut, add one extra tablespoon of sugar to the dough.
Semi sweet chocolate chips or chunks: Use what you love. Chopped dark chocolate creates gorgeous pools.
Roasted almonds: Lightly chop them so each bite has crunch. I like a mix of chopped almonds in the dough and a few whole almonds pressed on top.

Want to make them dairy free? Use a firm vegan butter and dairy free chocolate. Gluten free? A good 1 to 1 baking blend works well here. For nut allergies, skip the almonds and add extra chocolate or a sprinkle of toasted coconut on top. The cookies will still be delicious.

If you’re wondering about sweetness, these are balanced. The coconut and chocolate carry most of it, while the dough stays warm and buttery. I use just enough vanilla and a tiny bit of almond extract to make the whole kitchen smell dreamy. If you like less sweet cookies, choose bittersweet chocolate and unsweetened coconut, then add sweetness back little by little to your taste.

One more thing. Toasting the almonds, even for five minutes at 350°F, makes the cookies taste richer and nuttier. It’s worth the little extra step. I also like to reserve a handful of chocolate and almonds to press on top of the scooped dough. Those visible bits get toasty and glossy, and your cookies look bakery worthy.

How to Make Almond Joy Cookies

Let’s keep this simple and friendly. If you’re new to baking or short on time, you’ll still get great cookies. The dough mixes by hand or with a mixer, and the bake time is quick. Here’s my go to method that works every time.

Step by step

Cream the butter and sugars: In a bowl, beat butter with both sugars until it looks light and a little fluffy, about 2 minutes. You’re just blending, not chasing perfection.
Add egg and extracts: Mix in the egg, vanilla, and a tiny splash of almond extract if you like. Scrape the bowl so everything’s even.
Dry ingredients: In another bowl, whisk flour, baking soda, and salt. Add to the wet ingredients and stir until just combined. It should look thick and soft.
Stir in the joy: Fold in coconut, chocolate, and chopped almonds. Save a few extras for the tops.
Chill: Cover and chill the dough for 20 to 30 minutes. It helps the cookies bake thicker and keeps the centers chewy.
Scoop: Line a baking sheet with parchment. Scoop heaping tablespoons of dough. Press a couple of chocolate pieces and an almond on top of each for that candy bar look.
Bake: Bake at 350°F for 9 to 12 minutes, until edges are set and the centers are still soft. They’ll look slightly underdone in the middle, which is perfect.
Finish: Let them rest on the sheet for 3 to 4 minutes before moving to a rack. Sprinkle a tiny pinch of flaky salt if you love sweet salty contrast.

That’s it. No special equipment, no drama. If you want a more dramatic look, use a large cookie scoop and bake 1 to 2 minutes longer. I’ve made these on weekday evenings with kids racing around the kitchen and they still turn out great. When in doubt, pull them early. Residual heat finishes the job and keeps the texture tender.

“I brought these to our office potluck and they vanished in minutes. Even the people who claim they don’t like coconut went back for seconds. Printing the recipe now.” — Mia, reader

Preparation Tips

Chilling the dough helps keep the cookies thick and chewy. If your kitchen is warm or you scooped generous mounds, a quick chill is your friend. I’ve rushed it before and still got decent cookies, but that short rest makes a real difference in shape and texture.

Want perfectly round cookies? As soon as they come out of the oven, use a wide glass or a round cookie cutter to gently swirl each cookie into a circle. This little trick is oddly satisfying and gives neat edges. I do it while they’re still soft and hot.

For the chocolate, I like a mix of chips and chopped bars. Chips hold their shape, bars melt into pools. Using both creates lovely pockets of gooey chocolate in every bite. If you press extra chips on top before baking, they’ll get shiny and make your cookies look extra tempting.

Make ahead and storage

The dough keeps well in the fridge for up to 48 hours. Scoop it first, chill on a tray, then store the dough balls in a bag so you can bake a few at a time. If freezing, lay scooped dough on a sheet until firm, then freeze in a bag for up to 2 months. Bake from frozen, adding 1 to 2 extra minutes. Baked cookies stay fresh in an airtight container for 3 to 4 days. I like to tuck a slice of bread in the container to keep them soft.

Finally, don’t skip a test cookie if you can. Bake one, see how it spreads, then adjust. If it spreads too much, chill the dough longer. If it’s too tight and tall, flatten the scoops slightly before baking. Little tweaks are the secret to your perfect batch of Almond Joy Cookies.

Looking For More Holiday Sweets?

The season is busy, which is exactly when simple treats shine. If I’m short on time before a party, I lean on recipes that come together quickly and still feel special. Think no bake bars, quick candies, and easy fudge. I love to set out a small platter of different textures and flavors so there’s something for everyone.

Sweet gifting ideas

For cute edible gifts, wrap a few cookies in clear bags with ribbon and a handwritten tag. Add a small square of parchment between cookies to keep chocolate from smudging. A tin with assorted cookies and a few candies looks generous without extra work. If you’re mailing, choose sturdier cookies and pack them snugly. These travel nicely, especially if you let the chocolate set before stacking.

If your crowd loves chocolate and coconut, this recipe is a hit. For balance, add something crunchy and something bright. Pretzel toffee bark gives snap and salt. Citrus glazed shortbread adds a fresh note. A little variety makes the tray look festive while keeping the kitchen stress low.

I keep a short list of reliable cookies that never fail me. When I need a cozy classic, I go for chewy chocolate chip cookies with a sprinkle of flaky salt. If I’m craving something playful, peanut butter cookies with crosshatch tops hit the spot. For a quick fancy moment, crinkle cookies dusted in powdered sugar look dramatic without much effort.

If you enjoy the vibe of Almond Joy Cookies, you might also like coconut macadamia cookies with white chocolate. They’re sweet, buttery, and slightly tropical. Or try oatmeal cranberry chocolate chunk cookies for a tart sweet balance. I also love brown butter sugar cookies when I want deep, nutty flavor with a crisp edge.

When sharing with a crowd, I often bake two types. One chocolate heavy cookie to satisfy the cocoa fans, and one lighter cookie with citrus or spice. It keeps the table interesting. No need to go overboard. A couple good options always beat a dozen forgettable ones.

Common Questions

Can I make the dough ahead?
Yes. Chill up to 48 hours, or freeze scooped dough for about 2 months. Bake from frozen and add a minute or two.

Do I have to chill the dough?
It’s not mandatory, but it helps. Chilled dough holds shape, so you get thicker, chewier cookies with soft centers.

What’s the best chocolate to use?
Semi sweet chips are dependable. For a gourmet feel, mix chips with chopped dark chocolate so you get both structure and melty pools.

How do I keep the cookies soft?
Don’t overbake. Pull them when the edges set and centers look slightly underdone. Store in an airtight container with a slice of bread to retain moisture.

Can I skip the almonds?
Totally. The cookies will still be great. If you omit almonds, add a little extra coconut or more chocolate for texture.

Ready to Bake Something Happy?

There’s a reason these Almond Joy Cookies live on repeat in my kitchen. They’re easy, crowd pleasing, and full of cozy flavor. With a few basic tips and a quick chill, you’ll get soft middles, crisp edges, and just the right amount of chocolate and coconut. Give them a try this week and watch them disappear.

When you pull that first tray from the oven, take a breath and enjoy the smell. You did that.

Almond Joy Cookies

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Author: clara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Chewy cookies packed with coconut, almonds, and chocolate, reminiscent of the beloved candy bar. Perfect for last-minute desserts or sweet gifting.

Ingredients

Scale

1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded sweetened coconut
1 cup semi-sweet chocolate chips or chunks
1 cup roasted almonds, chopped

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Instructions

Cream the butter with both sugars until light and fluffy, about 2 minutes.
Add egg, vanilla, and almond extract (if using) and mix well.
In another bowl, whisk flour, baking soda, and salt together. Gradually add to the wet ingredients and stir until just combined.
Fold in shredded coconut, chocolate, and chopped almonds, reserving some for topping.
Cover and chill the dough for 20 to 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough in heaping tablespoons onto the baking sheets. Press remaining chocolate and almonds on top of each scoop.
Bake for 9 to 12 minutes, until edges are set and centers are soft.
Let cookies rest on the sheet for 3 to 4 minutes before transferring to a wire rack.

Notes

Chilling the dough enhances thickness and chewiness. Use a mix of chocolate chips and chopped chocolate for added texture.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 10g
Sodium: 120mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg