Almond Joy Cookies Recipe
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Delicious Almond Joy cookies made with coconut, chocolate, and almonds. They taste like the popular candy bar Almond Joy bars. These cookies are absolutely scrumptious!
Almond Joy candy bars are one of my all time favorites! Whenever I need a quick candy bar fix it’s always my go-to treat.
Almond Joy cookies had to happen.
I just love how easy and quick these are to whip together. They are perfect for snacks and a tasty treat with morning coffee.
We’ve been making these cookies for years now. My two year old is addicted to them. So are the grown ups.
I love setting them out for parties. They freeze well so I can just pull a bag out of the freezer and set them out.
More Cookie Recipes to Try:
Looking for more cookie recipes? We have MANY great cookies for all seasons and events. Here’s a few of our favorites. Visit our entire cookie section here.
These little gems of flavor are perfect holiday cookie recipe. They make a good party food contribution, bake sale fundraiser recipe or teacher gift.
Make these delicious bites of yum as Almond Joy Christmas Cookies. Put them on a party tray or Box em up cute and gift them to your friends.
These cookies last for days in your cookie jar without going stale. REALLY good lunch box and after school cookies too. All the kids love these coconut chocolate chip cookies with nuts.
Almond Joy Cookies Recipe Notes:
These cookies are very simple to make. Like most chocolate chip cookie recipes Almond Joy Cookies are a quick mix and bake drop cookie.
This cookie recipe is a great Christmas cookie recipe, large batch cookie for fundraisers, freezer, lunchbox, after school treat or any party recipe.
TIP: This cookie dough is STIFF. You can start these in your stand mixer but you will need a strong large mixing spoon and some muscle to complete the mixing. DON’T add extra liquids. They will bake perfectly if you make the recipe exactly as written.
Baking Tips:
TIP: For the most evenly sized cookies with the best shape. Roll them into one inch balls as shown OR scoop them with a cookie scoop so the drops are about the same size. This will give best baked results.
Any bakers perfect cookie is open to debate. Are you a crispy cookie lover or is soft and gooey your preference?
I happen to fall in the soft gooey cookie camp. I bake these cookies until JUST barely browned and then I remove them and let them finish on the cookie sheet a few minutes before removing to the cooling racks.
TIP: For a crisper cookie leave them in a few minutes longer. Don’t walk away from the first batch. Watch it until you know how long it takes your oven to get the doneness just right.
The Process:
This is a simple drop cookie recipe. But we prefer to roll these cookies since the dough is stiff.
Tip: prep your baking sheet with parchment or silicone mats for easy removal after baking.
They are SO simple to make and people LOVE them. BUT cut the recipe in half unless you want to freeze some or serve a large crowd.
Listed Process:
- Preheat oven
- Rough chop your sliced almonds.
- Mix together sugars, butter, eggs and vanilla extract, baking soda, and salt.
- Beat with an electric mixer until they are combined.
- Add in the flour mixing well in between additions.
- Finally stir in by hand the chocolate chips, shredded coconut, and the sliced almonds.
- Drop cookies dough on prepared baking sheet . Use a cookie scoop for the most even size.
- bake cookies for 9-12 minutes or until they are just starting to turn brown.
- Cooking times may vary based on your oven, keep a close eye on your first batch so you don’t burn them.
- Remove to cooling rack. Cool to room temperature.
If you like cookies that are well done bake them at 350 for 10-12 minutes. If you enjoy softer cookies then bake them at 350 F for 9-10 minutes.
Freeze Them:
Freezing Instructions:
- Bake and COMPLETELY cool the cookies.
- Lay the cookies flat on a baking sheet with parchment paper (not touching).
- Freeze them an hour or so until solid.
- Remove the frozen cookies to your ziplock freezer bags (or freezer proof containers) and carefully stack the cookies so they don’t break.
- Use wax paper to make layers in the bag so the cookies don’t stick together.
- Label the bag with recipe name and date.
- Store them in your freezer up to two months.
Defrost Instructions:
- Remove the bag from freezer.
- Lay the cookies on your party tray, arrange them in your gift box with parchment between the layers or stack them in your cookie jar.
- Let them defrost naturally.
- Do NOT microwave them or they will become an awful blobby mess.
Your Printable Recipe Card:
Almond Joy Cookies
Delicious Almond Joy cookies made with coconut, chocolate, and almonds. They taste like the popular candy bar Almond Joy’s, absolutely scrumptious!
Ingredients
- 1 1/2 tsp. vanilla extract
- 1/2 cup unsalted butter (room temperature)
- 3/4 cups sugar
- 3/4 cups brown sugar
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1 Cup semi sweet chocolate chips
- 1 Cup sweetened shredded coconut
- 1 Cup sliced almonds-rough chopped
Instructions
- Preheat oven to 350 F
- Cream brown sugar, granulated sugar. and softened butter together.
- Add in vanilla extract and eggs. Mix until combined.
- Next add baking soda, salt and flour mixing well in between additions.
- Finally stir in by hand the chocolate chips, shredded coconut, and the almonds.
- Place cookies dough on well greased cookie sheet (I use a spoon to drop them on the cookie sheet in 1 inch round balls)
- bake cookies for 10-12 minutes or until they are just starting to turn brown.
- Cooking times may vary based on your oven, keep a close eye on your first batch so you don't burn them!
Notes
Baking Notes:
Adjust the baking time to suit your taste preferences and your oven. They will finish soft in 9 minutes. Crispy in 12 minutes. Depending on your oven..
Freeze Them:
This recipe makes a LOT. 65 cookies more or less depending on how big you make them. So it's perfect for baking ahead for the holiday season and freezing.
Freezing Instructions:
- Bake and COMPLETELY cool the cookies.
- Lay the cookies flat on a parchment lined cookie sheet (not touching) and freeze them an hour or so until solid.
- Remove the frozen cookies to your ziplock freezer bags and carefully stack them so they don't break.
- Label the bag with recipe name and date.
- Store them in your freezer up to two months
Defrost Instructions:
- Remove the bag from freezer.
- Lay the cookies on your party tray, arrange them in your gift box with parchment between the layers or stack them in your cookie jar.
- Let them defrost naturally.
- Do NOT microwave them or they will become an awful blobby mess.
Nutrition Information
Yield
65Serving Size
1Amount Per Serving Calories 188Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 19mgSodium 90mgCarbohydrates 25gFiber 2gSugar 17gProtein 3g
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They are delicious! However, the last batch I did add 1/2 really ripe banana and about 1/4 cup milk. they were just too stiff to to stir. My batch made 116 regular sized cookies (I used a cookie scoop). I didn’t have the strength to mix the last part of the dough and I forgot to add 1/2 cup of the flour. I ended up mixing the batch with the dough hook attachment to my mixer. My mixer bowl is large and the cookie dough came exactly to the top. I would definitely halve the recipe. Got good reviews from my family.
Hi Dorothea, Yes this is a really thick dough. I’m glad you found a way to make the recipe work for you. Thanks for the review and sharing how you made this recipe. It IS a large batch. These are great for freezing ahead for the holidays.
I made these today and baked them for 10 min at 350 degrees. They came oiut perfectly delicious. I was sure to let them cool on the pan before moving them to the rack.
HI Patricia! Thank you so much for taking the time to review the cookies! I’m so glad you liked them and they turned out so well! 🙂
I just made these cookies with white chocolate and I used coconut extract…. excellent I halved the recipe not sure if I would like it since only one comment mentioned making them. But I did and I am truly pleased beyond compare.thank you for sharing
Thank you so much for your wonderful comment! I am so happy you enjoyed these cookies! They are one of my favorites! 🙂
I had some coconut flour, so I used 1/2 regular flour and 1/2 coconut flour. The cookies are fabulous but the coconut flour made the cookie dough dryer. So I had to roll them into a ball and then flatten then. Somehow it needs more liquid if you use coconut flour, just now show how to adjust the recipe. Will definitely make these again.
That’s wonderful Sharon! What a good idea using coconut flour!
I’m starting to feel the baking bug – must be because Fall is right around the corner – definitely want to add these to my must make list! Good tips about the baking temp – I’m an ooey-gooey cookie girl, too ?
Me too April! These cookies are just the ticket to start off your fall baking 🙂
These look delicious! I can’t wait for fall baking.
You’ll love these delicious cookies Theresa. Our family gobbled them up!
Favorite candy bar of all time! When we were in the Bahamas they sell ones called Bounty bars. They are like mounds bars but with a super creamy English milk chocolate! Heaven!
I’ve never heard of Bounty Bars. But if they are like Almond Joy bars I’m pretty sure i would love them.
approx how many dozen cookies can I get out of this recipe?
Hi Cheryl!
It makes approximately 6 dozen cookies. Thank you for your question!
There’s nothing better than AlmondJoys except maybe Mounds 😉 These cookies look delicious!
Thank you Megan, these cookies are really tasty!
I’m with you I love gooey cookies too! These look amazing, can’t wait to try them.
Thank you Rosemary! they are yummy!
Wow do these look delicious! I’m going to have to try something like this. Love the idea of chocolate and coconut in a cookie!
Thank you! they are very yummy!
These look fantastic. I love the Almond Joy flavors!
Thank you so much!
These look lovely! I will have to try veganizing them next time I have a cookie craving!
Diane, at Halloween I always get the almond joys! Those are my favorites. I’ll be trying these cookies! They look so delicious!
Oops I see that this recipe is by Kayti. Well they are still delicious looking!
I battle with my oven sometimes as well – it can be hard to get the temperature right! Love, love, love these cookies – can’t wait to make them! Pinned and stumbled 🙂
Yes the oven battle rages on! I’m always turning the temp up and down! 🙂 Thank you for sharing!
I want one of these SO bad! My weakness is cookies, and I love the stacked cookies with the ribbon.
Kayti made these and let me tell you she knows how to make a decadent cookie!