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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April
These look amazing, but I can’t eat almonds. Are they still worth the try if I omit almonds? Is there another nut altogether that I could add that would compliment these?
Beth Pierce
Can you eat other nuts like walnuts and pecans?
Susan Creedon
That you for posting this recipe. Since I found these in the store I’m dying to make my own.
Beth Pierce
I hope you enjoy them!
Trish
I made these delectable cookies as instructed. I found them delicious and I will most likely make them again. However, I think it’s important not to over bake them, as you would chocolate chip cookies. Obviously, this must be the reason they must cool for 10 minutes before removing them from the cookie sheet. Thanks again for this yummy, cookie!
hail
I made these cookies a few times and they are amazing! super easy to make and super yummy! i am 10 and i made them in like 9 minutes and i am not a good backer but this was super fun and easy…… super creamy and easy to put on the oven pan! great idea and recipe! this is by far my favourite cookie!
Beth Pierce
Thanks Hail! So glad that you like them! You sound like a food blogger in the making!
Teresa Jackson
I just made these for the first time since I was craving coconut and chocolate at the same time and they are amazing. The only thing that I saw was I believe that the dough should be refrigerated 15 to 20 minutes to keep them from spreading so fast and it seemed a little sweet with the semi sweet chocolate chips and wondered how dark unsweetened chocolate chips would be but other than that, it’s a keeper for me. Thanks for this recipe!
Billie McCombs
Great recipe, Heavenly cookies!! Easy, simple recipe. And I got 30 cookies. I love a chocolate-almond-coconut combo in any form.
Thanks for sharing!
Beth Pierce
Thanks Billie! So glad that you like them!
Dee
I am not a coconut fan I made them without the coconut and they turn out great.
Beth Pierce
Thanks Dee! Glad you were able to adapt them to your liking.
Emily Oswald
Facebook would not allow me to post this?????
Beth Pierce
Yeah! They are having some issues right now which are sporadic. I sure hope they get these issues fixed.
JT
Amazing cookies! Best I’ve had in a very long time. This recipe is definitely a keeper!
Beth Pierce
Thanks so much! So glad that you liked them!
Mel
What about refrigerating the dough for a couple days? I want to prep them today but make them on Valentine’s Day (4 days).. or should I freeze it?
Beth Pierce
That should be fine but if you go five days or more I suggest that you freeze it.
Christine Saunders
I made these today for my daughter. Instead of using sugar and brown sugar I used swerve white and brown. Then I used Lilys sugar free chocolate chips. They are amazing! Thank you for sharing your recipe. 🥰 God bless you!
Beth Pierce
Thanks Christine! So glad you were able to adapt them to your needs and wants.
Susan Lindstrom
My new favorite recipe. I toasted the coconut and the nuts before adding them to the dough. It brought out those flavors nicely
Beth Pierce
Thanks Susan. We appreciate the great tips!
Jeanette Cruz
My mother loves almond joy candy. Made these for her and she absolutely loved them! Great recipe!
Beth Pierce
Thanks so much Jeanette! So glad that you liked them!
Star
These look amazing i tried them i don’t know what I did wrong but mine came out super flat 😭 i followed all the directions im so super sad do you know why ?
Beth Pierce
Your butter could have been too soft. Your baking soda could need replacing. You could have overworked the dough. I always advise on baking 1-2 cookies to test. If they spread too fast refrigerate the dough for an hour or so.
Melinda
Just made these and oh my they are wonderful, I didn’t have almonds so I used chopped walnuts, so so amazing. Thank you for sharing.🎄🎄
Beth Pierce
My pleasure Melinda! So glad that you like them! They are delicious!!
marlene
Cookies turned out great. Good recipe. Definitely a keeper!
Beth Pierce
Thanks Marlene! So glad that you like them!