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
Erika
Can I freeze the dough instead of freezing the baked cookies and bake them from the freezer like you can with chocolate chip cookie dough?
Beth Pierce
Yes you can.
Linda
I made these this morning in preparation for Christmas. They are really really good. I’m going to freeze them until I am ready to take them around to the neighbors. 😊
Beth Pierce
Thanks Linda! So happy that you like them!
Donna Nance
Have to try these! Costco was closing out their bags of sliced almonds so I have plenty…ha!
Beth Pierce
Thanks Donna! Enjoy!!
Pat Zuzack
These are the best cookies ever. Tasted like almond joy candy bar. Thank you!!
Beth Pierce
Thanks Pat! So glad that you liked them!!
JD
Mine came out okay; they just didn’t taste almond-y enough. I think I’d try this again with almond extract instead of vanilla or maybe the toasted almonds others have suggested.
Cindy
Can you use milk chocolate chips in this recipe? Also, can you mix and roll into balls and freeze to back at a later time?
Beth Pierce
Yes on both counts. Enjoy!! Happy baking!!
nancy Babineau
I was wondering if I can chill the dough and bake the next day, i have a rhythm making xmas cookies and it works best or me to make one day and bake the next and keep going. would that work or would the end result be different?
Beth Pierce
Yes you can.
Melissa
I was wondering if i could use chopped almonds instead of sliced? Thats what i have on hand
Beth Pierce
Yes, you can. Sorry about the delay. It has been so busy!
Bonnie
I just made them and my son said you better hide them. Lol
Beth Pierce
Awesome! So glad that he likes them!!
Elsie Silvey
Just made these today for a cookie exchange. I am not a baker but these turned out awesome. My hubby got so excited licking the bowl and the beaters. Thank you for sharing this recipe with all of us cause I love me some almond joy!!
Beth Pierce
The pleasure is all mine! So glad that you liked them!!
Ami
Made these for Christmas….made and and will freeze. Cooking time was more like 14min with room temp dough. Blanched almonds that I toasted. I used Red Mill Gluten Free 1 to 1 flour. Delicious!! Very easy.
Elaine
Thanks for the recipe. I made these as instructed and they were fabulous! Will definitely make again. Yum
Beth Pierce
Thanks so glad that you liked them. They are tasty little morsels!
Brenda
I can’t eat butter. What substitute would you recommend for this recipe?
Beth Pierce
Can you eat margarine?
Janet
Can you use salted butter and just leave the salt out of the recipe? I never buy unsalted butter. I hate to buy it just for this recipe even though they sound amazing!
Beth Pierce
Sure. That would work just fine.
Helen
I triple this recipe because I have so many people in my life who love the cookies.
Thanks for the tips about freezing and thawing the cookies.
They are the best!
Beth Pierce
Thanks Helen! So glad that you like them!!
Angela Riker
These cookies are delicious!
Niki
Do I toast the almonds first.?
Beth Pierce
You do not have to but it does sound like an awesome addition to the recipe.