These Almond Joy Cookies are quick and easy to make and are wonderfully soft and fluffy! Ready to enjoy in 20 minutes for any coconut and chocolate lovers!
These Almond Joy Cookies are a wonderful treat during the holidays and special occasions. They are soft and pillow-like with crisp edges and they’re loaded with coconut, chocolate and almonds – just like the almond joy chocolate bar. If you’re a fan of coconut and chocolate, you will love the cookies!
This recipe is adopted from Mary at Barefeet in the Kitchen from her latest The Weeknight Dessert Cookbook (Amazon affiliate link). Mary has written dozens of cookie recipes and she makes baking much more approachable for weekdays with minimal prep and easy methods to satisfy your sweet tooth.
How to make almond joy cookies
The cookie recipe starts with the usual list of dry ingredients and wet ingredients.
- Dry Ingredients: all purpose flour, cornstarch, baking soda, salt
- Wet Ingredients: butter, light brown sugar, white sugar, egg and almond extract
To make the cookie batter, follow these steps:
- Combine the butter, brown sugar and cane sugar in a large bowl.
- Add the egg and almond extract and beat with an electric mixer.
- Add the coconut, chocolate chips and almonds.
- Stir to combine.
I use a #40 cookie scoop, which is equal to 2 tablespoons to scoop the dough into balls and place on a baking sheet. Bake.
You’ll know they’re done when they’re puffy but barely cooked through. You want to make sure not to let them brown because they will continue to bake on the heated pan after you remove them from the oven.
Tips for making almond joy cookies
- Always scoop flour into a measuring cup and level with a knife. This helps to ensure accuracy in the final results and it will vary from simply using the measuring cup to scoop the flour.
- Use parchment paper for best results. While it’s not necessary for the recipe, I find that it helps with even cookie baking, and plus it makes the clean up so much easier!
- Use a cookie scoop to scoop the cookies quickly. Because I don’t bake much I never had one until about a year ago. But even the few cookie recipes a year are made so much easier and faster with a cookie scoop. I use the #40 stainless steel cookie scoop (Amazon affiliate link).
Frequently asked questions
Let the cookies cool completely to room temperature before transferring them to an airtight container. They will keep at room temperature for 2 to 3 days and in the fridge for about 5 days.
Yes! Let them cool to room temperature and then freeze them on a baking sheet before transferring them to an airtight container or zip lock bag. The cookies can thaw at room temperature or you can reheat them in the oven for 5 minutes.
I always like to slightly under-bake my cookies so that they stay soft and the molasses in the brown sugar also helps them to keep a soft and slightly chewy texture. Be sure to store them in an airtight container to keep them as soft for as long as possible.
More cookie recipes:
- Oatmeal Raisin Cookies
- Banana Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Date Cookies
- Chocolate Hazelnut Cookies
- Sesame Tahini Cookies
I hope you enjoy these cookies as much as we did – I know they disappeared pretty quickly! I love the flavor of the coconut in these cookies, it adds a wonderful sweetness!
If you make this feel good Almond Joy Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Almond Joy Cookies
Ingredients
- 6 tablespoons butter softened
- ⅓ cup light brown sugar
- ⅓ cup white sugar
- 1 egg
- ½ teaspoon almond extract
- 1 cup plus 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup shredded sweetened coconut
- 1 cup dark chocolate chips
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the all purpose flour, cornstarch, baking soda and salt in a medium bowl
- Combine the butter, brown sugar and cane sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add the egg and almond extract. Add the coconut, chocolate chips and almonds. Stir to mix throughout the dough.
- Use a cookie scoop to portion the dough into balls on the prepared baking sheet. Bake for 9-11 minutes, or until cookies are puffy and barely cooked through – do not let them brown.
- Cool for 1 minute on the tray and then transfer to a wire rack. They will settle as they cool. Yields 18 cookies.
Notes
- To make it vegan, substitute the butter for vegan butter and substitute the eggs for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes.
- Instead of peanut butter, you could try these with other nut butters, but they may be more crumbly.
