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Almond Joy Cookies

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These Almond Joy Cookies combine chocolate, coconut, and almonds in a soft, chewy cookie inspired by the classic candy bar. They’re easy to make and perfect for sharing or indulging.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 ¼ cups (270 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (120 g) unsweetened shredded coconut
  • 1 cup (170 g) semi-sweet chocolate chips
  • ¾ cup (110 g) whole almonds, roughly chopped

Instructions

  1. Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the shredded coconut, chocolate chips, and chopped almonds until evenly distributed.
  7. Scoop about 1 ½ tablespoons of dough and place onto the prepared baking sheets, leaving space between each cookie.
  8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
  9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chill the dough for 30 minutes if your kitchen is warm to reduce spreading.
  • Use toasted almonds for enhanced flavor and crunch.
  • Substitute dark or milk chocolate chips based on your sweetness preference.
  • Add ½ tsp almond extract for an extra almondy boost.

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