Almond Joy Cookies
Updated Dec 12, 2025
Almond Joy cookies are inspired by the classic candy bar flavors of chocolate, coconut, and almonds, baked into soft cookies.
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Almond Joy Cookies are so good!
Almonds, coconut, and chocolate are one of those combinations that just work, case in point, Almond Joy candy bars that have been around since 1946. They’re especially good when baked into a soft cookie. Almond Joy cookies bring all three together in a way that feels familiar without being overly sweet or heavy. These Almond Joy cookies are what I reach for when I want something a little different from classic chocolate chip.
Happy Cooking!
– Yumna
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“Made those Almond Joy cookies yesterday and they disappeared in no time. Soft and fluffy. Sweet and addicting. Thanks for all your recipes.” – Ann
Almond Joy Cookies Ingredients
- Almond extract: If you don’t have almond extract, you can substitute it with vanilla extract. The cookies won’t have the same intense almond flavor, but they’ll still be delicious.
- Semi-sweet chocolate chips: You can also use dark chocolate, milk chocolate, or even white chocolate.
- Shredded coconut: Either sweetened or unsweetened is fine.
- Almonds: I recommend raw almonds for baking. Almond slivers work, too.
- Dry ingredients: All-purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt.
- Wet ingredients: Unsalted butter and egg.
How to Make Almond Joy Cookies
“My entire family love your cookies! I used to try to make a special cookie every week, but this has gone to the wayside since making these. 🥴😋” – Lisa
Almond Joy Cookie Recipe
Almond Joy cookies are inspired by the classic chocolate, coconut, and almond combination, baked into soft, lightly sweet cookies.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick) room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2–3 minutes, or until light and fluffy. Add the egg and almond extract and mix until incorporated.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the chocolate chips, coconut, and almonds with a spatula or wooden spoon.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on the prepared baking sheets, spaced at least 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
Notes
- My Top Tip: Read my tips on how to soften butter before baking so it combines easily with the other ingredients. For best results, use a room-temperature egg, too.
- Storage: Store the Almond Joy cookies in an airtight container. They’ll last for 2–3 days at room temperature, or up to 5 days in the fridge.
- Freezing Instructions: You can freeze both the baked cookies and the cookie dough for up to 3 months. To freeze the baked cookies, place them on a baking sheet in the freezer until completely frozen. Then, transfer them to a freezer bag or airtight container. Reheat in the oven at 350ºF for 5 minutes or until warmed through. To freeze the cookie dough, tightly wrap it in plastic wrap and place it in the freezer. Thaw in the fridge before forming and baking.
Nutrition
Serving: 1cookie, Calories: 165kcal, Carbohydrates: 19g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 71mg, Potassium: 88mg, Fiber: 1g, Sugar: 11g, Vitamin A: 133IU, Vitamin C: 0.03mg, Calcium: 23mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Toast the coconut: Toast the shredded coconut before adding it to the dough for more flavor.
- Give them a candy topping: When you take the cookies out of the oven, gently press a mini Almond Joy bar onto the top of each one.
- Dip them in chocolate: Chocolate wafers or chocolate chips work best.
Recipe Tips
- Scoop the flour into a measuring cup and level with a knife. Baking requires precision, and this makes the measurement more accurate.
- Soften the butter before baking. Here are my tips on how to soften butter so it combines easily with the other ingredients. For best results, use a room-temperature egg, too.
- Use a cookie scoop. This makes all the cookies the same size and shape, which helps them bake evenly.
Comments
Really good! We used unsweetened coconut, so I think that made them a little more dry, but we prefer a less sweet cookie. Great with coffee – YUM!
That’s a great adjustment to make to fit your preferences!
Very tasty thank you for sharing ๐
Yay! Most welcome!
My entire family love your cookies! I used to try to make a special cookie every week, but this has gone to the wayside since making these. ๐ฅด๐
Aww I’m so glad to hear that you guys love them!! Thank you!
hi.. is it possibke to substitute egg with something else?
Hello – you can try to use a flax egg!
In the list of ingredients it says unsweetened coconut but then in the recipe it calls for sweetened so can you use either? Did you use sweetened or unsweetened?
I would use sweetened coconut!
Delicious. Thank you so much for making this very easy!
So glad to hear it. Thank you!
So, your recipe calls for a cup of flour. But your directions never indicate when you mix in your dry ingredients of flour, cornstarch, baking powder and salt. I am assuming it is in the same step as the chips, coconut and almonds. Just wanted to point this out, as you may want to edit.
Oops, there is a missing step to whisk together the dry ingredients first. Thanks for bringing it to my attention. I just edited it.
Hi, thereโs still a step missing it seems. When to add the dry mixture to the wet? Thanks.
When should I mix the dry ingredients ?
In step 2!
Made those Almond Joy cookies yesterday and they disappeared in no time. Soft and fluffy. Sweet and addicting. Thanks for all your recipes.
Yay, glad to hear it. Thank you!