These Almond Joy Cookies are the perfect combination of coconut, semi-sweet chocolate, and sliced almonds. They are always a huge hit and a dream come true for every almond joy lover.
My darling daughter loves these cookies and has declared them her new favorites. Do you have your holiday baking list together? These are perfect, and they are a small-batch recipe, making them even better for Christmas baking. If your family is anything like ours, you will have fifteen cookies on your list.
This is the time of year for all things cookie! One of my favorite candy bars is Almond Joy. These cookies are the perfect blend of coconut, semi-sweet chocolate, and sliced almonds. They are amazing, and I had better freeze them before eating too many. If you like these cookies, try chewy chocolate chip cookies, cowboy cookies, or s’mores cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted. If using salted butter, eliminate the added salt.
- Vanilla extract: the pure stuff, please
- Chocolate chips: Use semi-sweet or dark chocolate chips. I like to use Guittard or Ghirardelli because the quality of the chips is essential.
- Coconut: sweetened coconut flakes
- Almonds: sliced, slivered, or chopped almonds
How to make Almond Joy Cookies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Whisk together flour, baking soda, and salt in a medium bowl and set aside. Using a stand or hand mixer, cream the butter and sugars until light and fluffy. Add the vanilla and 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.
Preparation Tips
- Cream the butter and sugar until light and fluffy; do not over-mix.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- 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.
More Cookie Recipes
Almond Joy Cookie Recipe
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 room temperature
- 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
- Cream the butter and sugar until light and fluffy, however, do not over-mix.
- Cover your baking sheets with parchment paper, or use silicone baking mats.
- 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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Jacque Hooper
I am so glad you have instructions for freezing and thawing these delicious cookies! Great info; can’t wait to try these for myself!
Lisa Favre
Okay, I totally have a soft spot for cookies and this recipe is making me so hungry now! I’ll have to try these out next week.
Porsha carr
If I didn’t butcher everything I touch I would so try to make these 🙁
Brenda Brown
These cookies were sooooo easy to make, I’m sure you will be able to make them just fine. 🙂
Subhashish Roy
The ingredients are all my favorites & this cookie would surely be a delight.
K from Kronicles
Cookies and almonds = my two favorite things to munch on! So glad I found this recipe; will definitely try this out! Thank you!
Heather
These sound so delicious! That’s one of my favorite candy bars.
Stephen
Cheat day is Saturday…… I can’t wait to make these.
CherishingFlo
I am going to try this recipe for my boyfriend (he looooves cookies) this weekend when he comes over! May practice fest but it looks pretty simple! Look delish!
Beth Pierce
Thanks so much! I hope you enjoy them as much as we do!!
Terri Steffes
I love a small batch cookie! I am not a fan of coconut but my family loves it. Might be a good way for me to make a snack i WON’T eat!
Erin Knight
I like everything almonds and the almond joy cookies is a perfect snack for me. I would make a batch of them and just save it for the week like you. Thanks for sharing your recipe!
Stacie
These cookies look fantastic! There are two things I love in this life – cookies and Almond Joy. This is perfect for me. LOL
Suzy
My favorite candy bar in cookie form!
Sommer
Love that this is a small batch recipe!
Ashley @ Wishes & Dishes
This is perfect because I always end up eating way too many cookies!
Toni
My kids enjoyed these!! They asked for another batch!