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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Stacy
These are delicious! I will make these again and again. Mine took 17 min at 350 but I used a fairly large cookie scoop because I like dense uniformly shaped cookies. They were beautifully browned on the outside with a soft chewy center. The toasted coconut and almond flavor was outstanding. The only change I made was to add a bit of coconut extract in addition to the vanilla. Thank you for the wonderful recipe. 😊
Beth Pierce
Thanks Stacy! So glad that you liked them! I wish I had a couple with my coffee this morning!
Mimi
I just baked these cookies – they are on the cooling rack, but of course ate a few after I took them off the cookie sheet. These are really good! I baked 1st pan for 9 minutes. Since it’s in the 90s in SW FL today, I scooped out the rest of the dough onto wax paper on a small pan and placed it in the refrigerator until cookie sheet was cooled down from 1st batch. Since these cookies were cooler, I baked them 10 minutes – they came out just like your picture. So I will probably refrigerate the scooped cookie dough for 10-20 minutes before baking the next time I make them. There will definitely be a next time! Thank you for sharing.
Beth Pierce
Thanks Mimi! So glad that you liked them and I appreciate your tips. We always need good reliable tested tips.
Veronica
Wow! Sounds like a great recipe Beth. I will be making them, but instead use milk chocolate chips AND whole almonds….many comments here, i didn’t read if anyone chose to use whole almonds?!? I will try. Thank you much for this!
Beth Pierce
You are most welcome Veronica. I don’t think anyone has used whole almonds. Let me know how the recipe turns out!
Tammy
These cookies are PERFECTION! Followed the recipe, only used unsweetened coconut Watched them closely, but bake an extra 2 minutes for more crispiness. YUMMY!
Beth Pierce
Thanks Tammy! So glad that you liked them!!
Janis
This is my new favorite cookie recipe. These cookies were absolutely amazing and everyone loved them. The combination of coconut, almonds and chocolate was perfect. Since we have a toddler in the house I did soften the almonds in water so I could chop them in my blender. In my oven baking for 10 minutes was just right.
Beth Pierce
Thanks so much Janis. So glad that everyone liked them!
Laura
Those cookies are PERFECTION! Many thanks from my tiny kitchen in Paris, where I have been munching away on those non stop for the past few days.
Beth Pierce
Bonjour! Thanks so much Laura! So glad that you like them! They are delicious little nuggets!!
Laura
Bonjour Beth, I have made them a second time and they are even better the second time around. I do not understand why I feel so ecstatic about cookies but honestly, you are making my night. It’s such a nice feeling finding a perfect recipe like this one. Merci!
Susan Miller
I’ve been a cookie maker for over 55 years, and this is one of the best cookies I’ve ever made! They turned out exactly like your picture, and I love the small batch part! I knew when the uncooked dough was delicious, it was a winner! Thank you for such a great recipe!
Beth Pierce
That is so sweet! Thanks Susan! So glad that you liked them. Cookie dough is hard to resist sometimes.
Jude
How do you measure the shredded coconut? Do you pack it or just fill it up to the top of the cup and call it good?
Beth Pierce
I just fill it up to the top of the cup and call it good!
Christina
Thanks so much for sharing this recipe! My boyfriend and I love these cookies!! Quick question, as I noted in your blog you mention to use unsalted butter – which I did. In the recipe however, it just calls for 1 stick of butter (it does not specify salted or unsalted). So with this said, in the nutrition facts, is the sodium reflective of a recipe with unsalted butter or salted butter would you say?
Beth Pierce
So glad that you and your boyfriend like the cookies. The nutritional facts are for unsalted butter. When most bakers mention butter in their recipe it is for unsalted butter unless stated salted butter. Happy baking!
Karen Theriault
Thank you so very much for sharing this wonderful easy recipe. I made these twice already. I only put 1/4 of each of the sugar and with the sweetness of the coconut and the chocolate chips, it was spot on. I made them again this afternoon, I put in hazelnuts instead of the almonds with both vanilla and caramel extract and they are WONDERFUL. Again, thank you for sharing, these cookies are my ultimate favorites.
Beth Pierce
Thanks Karen! So glad that you like them! Thanks for the tips!
LC
Absolutely delicious!Followed recipe exactly and came out perfect.
Beth Pierce
Thanks so much LC! So glad that you liked it!
Bridget
These were absolutely delicious! Coconut taste wasn’t as prominent as I had hoped, but that might have been due to the age of the coconut flakes. Cookies were done immediately at the 9 minute mark; any more time and they would have burned in the oven. Overall, these cookies were definitely worth making!
Beth Pierce
Thanks so much Bridget! So glad that you liked them. Maybe I should move that time to 8-9 minutes.
Lisa K
Wow!!! Seriously the best cookie EVER! I love that it’s small batch too…these are dangerous.?
Beth Pierce
Thanks so much Lisa! So glad that you liked them!!
deb from boston
I was looking for a way to use up Almond Joys we had after Halloween and slightly modified this terrific recipe to turn them into cookies! If anyone else has extra Almond Joys and wants to try it, follow the recipe with these two adjustments:
– substitute 1 1/2 cups chopped almond joys for the 1 cup of coconut flakes.
( I used the mixer when I added these to incorporate into the batter)
– use 1 cup of chocolate chips instead of 1 1/2 cups (because the almond joys have some chocolate)
Thanks for the recipe
Beth Pierce
Thanks Deb for the tip. Sounds delicious and so glad that you found a great way to use up those Almond Joy candy bars.
Stephanie
I’m loving these cookies.everything goes perfectly together.
Beth Pierce
Thanks so much Stephanie! So glad that you enjoyed them!!
Heidi
Does this receipe do ok if it’s doubled. My husband can almost eat one batch
Beth Pierce
The only thing I would change is 1 1/2 teaspoons vanilla extract when doubled instead of 2.