Almond Joy Cookies

If you adore the classic candy bar Almond Joy, you’re in for a treat with this Almond Joy Cookies recipe! These cookies capture the essence of the beloved treat — rich chocolate, toasted coconut, and crunchy almonds — but in a soft, chewy cookie form. Imagine sinking your teeth into the perfect blend of textures and flavors that remind you of that first bite of an Almond Joy bar, but with the added comfort of homemade warmth.

What makes these Almond Joy Cookies truly special is how they balance bold flavors and satisfying textures. The toasty coconut adds a wonderful chew, while the roasted almonds bring a delightful crunch, and the chunks of chocolate give that melty richness in every bite. Plus, baking your own means you can control the sweetness and freshness, making them an irresistible snack or dessert for any occasion. Whether you’re baking for a holiday cookie exchange, a cozy night in, or just because you want to treat yourself, these cookies are sure to hit the spot!

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sweetened shredded coconut
1 cup semisweet chocolate chips or chunks
3/4 cup whole roasted almonds, roughly chopped

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes using an electric mixer on medium speed.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Fold in the shredded coconut, chocolate chips, and chopped almonds using a spatula, ensuring an even distribution through the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets. Slightly flatten the tops if desired for a more uniform shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set but still soft — they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set properly and keeps them chewy inside.

Recipe Information

Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Servings: Makes about 24 cookies
Difficulty: Easy to moderate

Tips & Variations

For extra flavor, toast the shredded coconut lightly in a dry skillet before adding it to the dough.
You can substitute almonds with pecans or walnuts if preferred.
Use dark chocolate chips for a richer chocolate taste.
To keep cookies chewy, avoid overbaking them; pull them out when the edges are just golden.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutritional Information (per serving, approx.)

Calories: 190
Protein: 3 g
Carbohydrates: 22 g
Fat: 10 g
Fiber: 1 g

Conclusion

These Almond Joy Cookies are a delightful way to enjoy the flavors of a classic candy bar in a fresh, homemade form. Their chewy coconut, crunchy almonds, and melty chocolate make every bite a perfect balance of taste and texture. Whether you’re baking for friends, family, or just to satisfy your own sweet tooth, these cookies are sure to be a crowd-pleaser.

Try serving them with a cold glass of milk, a cup of coffee, or even as a special treat during the holidays. Don’t forget to share your baking success and favorite tweaks in the comments — happy baking!