These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
This is the time of year for all things cookie! One of my favorite candy bars is Almond Joy. To me, they are amazing. What is your favorite candy bar? Are you a snickers fan? Maybe you prefer a Twix or a 3 Musketeers. These Small Batch Almond Joy Cookies are the perfect blend of coconut, semi-sweet chocolate, and sliced almonds. They are simply amazing, and I had better freeze them before I eat way too many of these delectable beauties.
“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” – Sandra Lee
How to freeze and thaw cookies
Small Batch Almond Joy Cookies can be baked and frozen ahead of time. I pack all my cookies in double Ziploc freezer bags and place them in sturdy glad-ware containers. When defrosting, take them out of the containers frozen and place them on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies!
“I think cookies are sort of the unsung sweet, you know? They’re incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think of cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.” – Bobby Flay
My darling daughter just loves these cookies and has declared that they are her new favorites. Do you have your holiday baking list together? These are perfect, and they are a small batch recipe making it even better for your Christmas baking because if your family is anything like ours, you will have fifteen cookies on your list. These Small Batch Almond Joy Cookies are just amazing!!
“I like cookies, any cookie you put in front of me – animal cookies, sugar cookies, anything crunchy.” – Maria Shriver.
Find lots of incredibly fun cookie quotes at BrainyQuote!
How to make Almond Joy Cookies
Whisk together flour, baking soda, and salt in a medium bowl and set aside. Using a stand mixer or a hand mixer, cream butter and sugars until light and fluffy. Add vanilla and the egg and mix just until incorporated.
Slowly blend the dry mixture into the creamed butter mixture. Stir in the chocolate chips, coconut flakes, and sliced almonds. Bake on parchment-covered baking sheets and remove to cookie cooling racks after ten minutes.
Recipe notes and helpful tips
- Always preheat your oven and load your cookies on the center rack in the middle of the oven.
- Use real unsalted sweet cream butter, and don’t forget to soften it.
- Cream the butter and sugar until light and fluffy however, do not over-mix.
- Bring your eggs to room temperature.
- Use good quality premium chocolate, sliced almonds, and coconut. It really does make a difference.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- For optimum results, bake one sheet of cookies at a time. Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
- Last but not least, and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Other delicious cookies you will love!
Small Batch Almond Joy Cookies
Ingredients
- 1 ⅙ cups all purpose flour 1 cup plus two tablespoons
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened 1 stick
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1½ cups semi sweet chocolate chips
- 1 cup sweetened coconut flakes shredded coconut
- ¾ cup sliced almonds
Instructions
- Preheat oven to 350 degrees
- Whisk to combine flour, baking soda, and salt in a small bowl. Set aside.
- Using a mixer, cream butter and sugars. Add vanilla and egg and mix just until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes, and sliced almonds.
- Using 1 1/2 tablespoon cookie scoop, drop by rounded spoonfuls onto parchment-covered baking sheets. Bake for 9-12 minutes. Allow to cool for ten minutes before moving to cookie cooling racks.
Video
Notes
- Always preheat your oven and load your cookies on the center rack in the middle of the oven.
- Use real unsalted sweet cream butter, and don’t forget to soften it.
- Cream the butter and sugar until light and fluffy however, do not over-mix.
- Bring your eggs to room temperature.
- Use good quality premium chocolate, sliced almonds, and coconut. It really does make a difference.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- For optimum results, bake one sheet of cookies at a time. Always let the cookie sheet cool before dropping more dough on it, as a warm cookie sheet can cause cookies to spread too fast. Another option is to use multiple baking sheets.
- Last but not least, and perhaps the most important tip of all. Bake a couple of cookies off first on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Nutrition
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Liz
I love having a stash of these in the freezer. I’m the only coconut lover in the house so I like pulling just one or two out for me after dinner! Fabulous!
Karen
Cookies were good, nice blend of flavors … but too cakey for my taste. I did double the recipe including the eggs, but just one egg might have been better. I baked the first batch at 375 for about 10 minutes but cookies were too dark & too baked so I turned down to 350 & baked for about 11 minutes, not over-baked & not as cakey either. Will definitely try again!
Beth Pierce
Thanks for the helpful tips!!
Vanessa
Thanks for sharing! It is so nice to have a cookie that can go in the freezer and come out when company is coming!
PHyllis
Some easy diabet Cookie recipes would be nice.
A.
How can you get 24 to 26 cookies? I used 1 Tablespoon and only got 12 cookies.
Beth Pierce
Hum…thanks for the heads up. Maybe my notes on this recipe are incorrect. Did you omit anything?
Deb
I got 19 cookies, but that’s ok. I think I just over filled the spoon. I’ve made these
twice during the pandemic-might need new clothes, lol. They are delicious!
Beth Pierce
Thanks Deb! So glad that you liked them! We love them too!!
linda Nixon
Sounds wonderful but who eats one cookie.
Beth Pierce
LOL! So true! You should make them! They are delicious!
Dennis
These are the best cookies I’ve made so far ! I’ve turned to mixing cookies and cakes instead of alcoholic beverages! My self rehabilitation ?thanks for sharing!!
Beth Pierce
My pleasure Dennis! What a great plan!
Amy B.
Wondering if anyone has frozen them after baking. I am thinking of making them and freezing some. I have never frozen cookies with coconut in them.
Elle
Several people commented that they have done so.
Claire Kelly
Could you use almond flour instead of reg flour ?
Beth Pierce
I am not sure! I have not tried. Please let us know if you do and how they turn out!
Elena
I bake this recipe and was awesome.
I make another batch with white chocolate chips and turns out good. Thank you so much for sharing this. My friends love it too.
Beth Pierce
What a sweet comment. Thanks so much! I am so glad that you liked them.
Sharon T Barmore
Followed directions exactly. Cookies taste pretty much like a typical chocolate chip cookie. Disappointed I didn’t get that Almond Joy flavor.
Beth Pierce
I think they are delicious and I love their flavor.
Judy
Could you use almond f
Almond instead of vanilla
Beth Pierce
Yes you certainly could. Almond extract is a little stronger than vanilla so I would go with 1/2 teaspoon. Happy baking.
Lauren
I have to agree. They taste good but I wouldn’t call them Almond Joy cookies just because they have coconut, chocolate, and almonds.
Larae
Then just make them and call them whatever you want.
Paula Schlegel
Looking forward to making these. My husband is a huge coconut fan. Thanks for sharing!
Beth Pierce
My pleasure Paula!
Judy
I am making these this morning using toasted coconut. I have lots of this coconut that I got in my co-op recently. It will be interesting to see if this works!!
Beth Pierce
Delicious!
ANN
I just made these cookies for the first time and they came out nothing like the picture , although they were good . I noticed when I went to fold all the batter together , it was dry , I had to roll the dough and then flatten them on the cookie sheet . I baked mine at 340 degrees and they were perfect .
Sandra mauldin
I don’t understand in the above ingredients it states 1 and 1/8 cup of flour….never heard of 1/8 cup? Is this a typo?
Beth Pierce
It is two tablespoons. I really did not want to put one cup flour plus two tablespoons.
Rose
One of my favorite cookies (which is pretty much a short list of 2). I will be making these next week. I must comment on the 1/8 cup of flour as a former student of culinary school, using 1/8 cup is a no no! I have used many recipes that call for a cup of this or that, plus 2 tablespoons or teaspoons. Never had I seen 1/8 cup used.
Beth Pierce
They are delicious little cookies. Thanks for the heads up but they even sell the 1/8 cup now.
Aurora
Do you toast the almonds before adding to the batter?
Beth Pierce
No you do not but you most certainly can.
Deb
Can you use milk chocolate chips instead?
Beth Pierce
Yes you can.
Erin T
Made these cookies last weekend and they were a HUGE hit at school! My administrator asked for a personal batch TWO DAYS IN A ROW! I’m currently working on a double batch to box and give as Christmas gifts to the administrative assistants and custodial staff! Thanks for sharing the recipe!
Beth Pierce
My pleasure Erin! So glad that everyone liked them! You must be quite the baker filling all those requests!!