Almond Joy Cookies Recipe (Soft, Chewy & Loaded with Coconut)

If you love the classic candy bar, this Almond Joy Cookies Recipe gives you soft, chewy, chocolate‑studded cookies packed with coconut and toasty almonds in under an hour.

When my kids were little, the mini Almond Joys were always the last ones left in the Halloween bowl. Then one year I baked a batch of homemade almond joy cookies “just to use up the candy,” and suddenly everyone in the house decided coconut and almond were their new favorite things. These almond coconut chocolate cookies taste like the candy bar grew up, went to a cozy cookie party, and brought extra chocolate chips.

This easy almond joy cookie recipe is perfect for bake sales, Christmas cookie trays, or those random Tuesday nights when you want something sweet but still simple. They’re soft in the center, a little crispy at the edges, and full of shredded coconut, chocolate chips, and crunchy almonds. If you enjoy coconut chocolate chip cookies or soft almond joy cookies, you’re going to feel right at home here.

I like to bake these when it’s chilly outside, usually with a big mug of coffee (half decaf at my age), and send a plate next door to my neighbor. They freeze well, travel well, and disappear faster than any almond joy dessert cookies I’ve ever bought at a bakery.

Why You’ll Love This Recipe

Candy‑bar flavor in a cookie. All the classic Almond Joy flavors—coconut, chocolate, and almonds—wrapped up in a soft, chewy cookie.
Simple pantry ingredients. No fancy stuff; most of what you need for this Almond Joy Cookies Recipe is already in your kitchen.

Soft and chewy, not dry. Extra moisture from coconut and brown sugar keeps these chewy almond joy cookies tender for days.
Quick to make. About 15 minutes of prep and 10–12 minutes of baking—perfect for last‑minute dessert needs.
Great for beginners. If you can stir and scoop, you can handle these easy almond joy cookie recipe instructions.

Customizable. Turn them into gluten‑free, extra chocolatey, or even mini almond joy inspired cookies with a few simple tweaks.
Perfect for gifting. They hold up well in cookie tins and boxes, making them ideal for holidays and care packages.
Freezer‑friendly. Bake now, stash some, and enjoy homemade almond joy cookies anytime you want.

Ingredients

Here’s exactly what you’ll need for a batch of about 24–26 almond joy dessert cookies:

1 cup (2 sticks / 226 g) unsalted butter, softened
Room temperature butter creams better; if you use salted butter, reduce the added salt a bit.
1 cup (200 g) granulated sugar
1 cup (210 g) packed light brown sugar
Brown sugar adds moisture and chew, which we want for soft almond joy cookies.
2 large eggs, room temperature
Room‑temperature eggs blend more evenly and help the dough bake evenly.
2 teaspoons pure vanilla extract
Use real vanilla for the best flavor; the coconut and chocolate really shine with it.

2 ¾ cups (330 g) all‑purpose flour
Spoon and level the flour so you don’t pack in too much and end up with dry cookies.
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon fine sea salt
If you only have table salt, use a tiny bit less because it’s “saltier” by volume.
1 ½ cups (120 g) sweetened shredded coconut
This is the star; sweetened works best for that classic Almond Joy taste.

1 ½ cups (270 g) semi‑sweet chocolate chips
You can mix in some dark chocolate chips if you like a deeper, less sweet flavor.
1 cup (120 g) chopped roasted almonds
Lightly salted almonds add a nice contrast; chop them small so they spread through the dough.
Optional: ½ teaspoon coconut extract
For extra coconut punch if you really want these to scream “Almond Joy!”

Ingredient notes & quick swaps

Gluten‑free? Use a cup‑for‑cup gluten‑free baking blend and chill the dough 30 minutes before baking.
Dark chocolate fan? Replace half of the semi‑sweet chips with dark chocolate chips.
Nut‑free version? Skip the almonds and add more chocolate chips; you’ll have rich coconut chocolate chip cookies instead.

Directions

You know what? Cookie recipes can look long, but this one is really just: cream, stir, scoop, bake. Let me walk you through it.

Prep your pans and oven.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and promotes even browning.

Cream the butter and sugars.
In a large mixing bowl (a stand mixer with the paddle attachment works great), beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides once or twice; this step helps your cookies bake up thick instead of flat.
Add eggs and vanilla.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla (and coconut extract if using) and mix again. The mixture should look creamy and slightly thick.
Whisk the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking helps distribute the leavening so your almond coconut chocolate cookies rise evenly.

Combine wet and dry.
Add the dry ingredients to the wet ingredients in two additions. Mix on low speed just until you don’t see dry flour. Don’t overmix—stopping here keeps your cookies tender instead of tough.
Stir in the coconut, chocolate, and almonds.
Using a spatula or wooden spoon, fold in the shredded coconut, chocolate chips, and chopped almonds. The dough will be thick and loaded with goodies. If it feels very soft (on a warm day), refrigerate it for 20–30 minutes before baking.
Scoop the dough.
Use a medium cookie scoop (about 1 ½ tablespoons of dough) or a spoon to portion the dough onto your lined baking sheets, leaving about 2 inches between cookies. This spacing lets them spread without merging into each other.

Bake.
Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers still look just a touch soft. For truly chewy almond joy cookies, don’t wait until they’re fully browned—carryover heat will finish them.
Cool.
Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely. They’ll firm up as they cool but stay soft in the middle.
Optional chocolate drizzle.
For a bakery‑style look, melt ¼ cup of chocolate chips in the microwave (warm in 15–20 second bursts, stirring between each). Drizzle over the cooled almond joy inspired cookies and let set.

Servings & Timing

Yield: About 24–26 cookies (using a medium cookie scoop)
Prep Time: 15 minutes
Chill Time (optional): 20–30 minutes if your kitchen is warm
Bake Time: 10–12 minutes per batch
Total Time: 35–50 minutes, depending on chilling and number of baking rounds

If you’re baking multiple trays, remember that the second tray usually bakes a bit faster because the oven is fully heated—keep an eye on that first “second” batch.

Variations

Here’s the thing: once you master this base Almond Joy Cookies Recipe, you can tweak it for all kinds of cravings.

Double Chocolate Almond Joy Cookies: Replace ½ cup of flour with ½ cup unsweetened cocoa powder for rich, fudgy cookies.

Gluten‑Free Version: Use a cup‑for‑cup gluten‑free flour blend and chill the dough for at least 30 minutes before baking.
Mini Candy Bar Mix‑In: Fold in chopped Almond Joy or Mounds bars for extra gooey almond joy dessert cookies.
Mocha Almond Joy Cookies: Add 2 teaspoons of instant espresso powder to the dry ingredients for a subtle coffee twist.

Extra Coconut Crunch: Toast half of the shredded coconut on a sheet pan at 325°F for 5–7 minutes and mix it in for deeper coconut flavor.
Smaller “Lunchbox” Cookies: Use a small cookie scoop and bake 8–9 minutes for bite‑size treats that are perfect for kids’ lunches.

Storage & Reheating

A good cookie recipe should work just as well on day three as it does fresh out of the oven.

Room temperature storage:
Store completely cooled cookies in an airtight container at room temperature for 4–5 days. Layer with parchment paper if you stack them so the chocolate doesn’t stick.
Freezing baked cookies:
Place cooled cookies in a freezer‑safe bag or container and freeze for up to 3 months. Press out extra air to help prevent freezer burn.
Freezing cookie dough balls:
Scoop the dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen at 350°F, adding 1–2 extra minutes of baking time. This is my favorite trick for fast homemade almond joy cookies when the grandkids pop over.

Reheating / freshening up:
To bring back that “just baked” feeling, warm a cookie in the microwave for about 8–10 seconds. The chocolate softens, and the center feels fresh again.
Make‑ahead tip:
You can make the dough up to 48 hours in advance and keep it covered in the refrigerator. Let it sit on the counter for about 20 minutes before scooping if it’s very firm.

Notes

These are the small lessons I picked up after testing this recipe more times than I’d admit:

Don’t overbake. The key to soft almond joy cookies is pulling them out when the centers still look a little underdone. They finish setting as they cool.

Watch your flour. If you pack flour into the measuring cup, your cookies may turn cakey. Spoon the flour into the cup, then level it off.
Chill when it’s hot. On humid summer days, I almost always chill the dough for 20–30 minutes; it keeps the cookies from spreading too much.
Toast your nuts. If your almonds aren’t already roasted, toast them at 350°F for 5–7 minutes, cool, then chop—this deepens the nutty flavor a lot.

Balance the sweetness. If you’re using milk chocolate chips and sweetened coconut, a pinch more salt (up to 1 teaspoon total) can keep things from being too sweet.
Size matters. Bigger scoops give bakery‑style, chewy centers; smaller scoops are great when you’re baking almond joy cookies for large parties or potlucks.

If you track calories, these are indulgent—roughly 180–210 calories per cookie depending on size. Worth every one, in my book, but it’s always nice to know.

FAQs

1. Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut, but the cookies will be a little less sweet and slightly drier; I’d add 2–3 extra tablespoons of brown sugar to balance it.

2. Why did my cookies spread too much?
That usually means the butter was too soft or warm, or there wasn’t quite enough flour. Next time, chill the dough for 20–30 minutes before baking and make sure you’re measuring flour correctly.

3. Can I make these almond joy inspired cookies without a mixer?
Absolutely. A sturdy wooden spoon and a bit of elbow grease work fine—just be sure the butter is softened so it creams easily.

4. How do I keep the cookies soft for several days?
Store them in an airtight container with a small piece of bread or a slice of apple; the cookies absorb a bit of moisture and stay soft longer. Just remove the bread or apple after a day or so.

5. Can I use whole almonds instead of chopping them?
You can press a whole almond into the top of each dough ball for a fun “candy bar look,” but I still suggest using chopped almonds in the dough for better flavor distribution.

6. Are these cookies freezer‑friendly for mailing?
Yes. Freeze the baked cookies, then pack them well in a snug tin or box. They usually travel well and taste great once they come back to room temperature.

7. Can I make these as bar cookies instead?
Yes—press the dough into a greased or parchment‑lined 9×13‑inch pan and bake at 350°F for 22–26 minutes, until the edges are golden and the center is just set.

8. What if I don’t like coconut but love chocolate and almonds?
Skip the coconut and add an extra ½ cup of chocolate chips plus ¼ cup more chopped almonds; you’ll get rich chocolate almond cookies that still feel related to this Almond Joy Cookies Recipe.

Conclusion

This Almond Joy Cookies Recipe brings all the cozy candy‑bar nostalgia into a soft, chewy cookie that’s easy enough for a weeknight but special enough for any celebration. With coconut, chocolate, and almonds in every bite, these simple almond joy dessert cookies have a way of making a regular day feel like a little occasion.

If you try this recipe, let me know how it goes—leave a comment, tell me if you added your own twist, or share a photo of your batch. And if you’re as coconut‑obsessed as my family, you might also enjoy my coconut macaroons or classic chocolate chip cookies next time you’re baking.

Almond Joy Cookies Recipe (Soft, Chewy & Loaded with Coconut)

Soft, chewy cookies packed with sweetened shredded coconut, semi-sweet chocolate chips, and roasted almonds for classic Almond Joy candy-bar flavor in cookie form.

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Prep Time 15

Cook Time 24

Total Time 39

Course Dessert, Snack

Cuisine American

Servings cookies

Calories 195 kcal

Ingredients

1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
1 cup granulated sugar about 200 g
1 cup light brown sugar about 210 g, packed
2 large eggs room temperature
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour about 330 g, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt use slightly less if using table salt
1 1/2 cups sweetened shredded coconut about 120 g
1 1/2 cups semi-sweet chocolate chips about 270 g; can swap in part dark chocolate

1 cup roasted almonds about 120 g, lightly salted and chopped
1/2 teaspoon coconut extract optional, for extra coconut flavor
1/4 cup chocolate chips optional, for melting and drizzling on top

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar together on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl once or twice as needed.
1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and coconut extract (if using) and mix again until the mixture looks creamy and slightly thick.
2 large eggs, 2 teaspoons pure vanilla extract, 1/2 teaspoon coconut extract

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until well combined. This distributes the leavening and salt evenly.
2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt
Add the dry ingredients to the butter-sugar mixture in two additions, mixing on low speed just until no dry flour remains. Do not overmix; stop as soon as the dough comes together to keep the cookies tender.
2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt
Using a spatula or wooden spoon, gently fold in the sweetened shredded coconut, semi-sweet chocolate chips, and chopped roasted almonds until evenly distributed. The dough will be thick and chunky. If the dough feels very soft or your kitchen is warm, refrigerate it for 20–30 minutes before baking.
1 1/2 cups sweetened shredded coconut, 1 1/2 cups semi-sweet chocolate chips, 1 cup roasted almonds

Use a medium cookie scoop (about 1 1/2 tablespoons of dough) or a spoon to scoop portions of dough onto the prepared baking sheets, leaving about 2 inches between each mound to allow for spreading.
Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft. For chewier cookies, avoid baking until fully browned; the cookies will finish setting from residual heat after you remove them from the oven.
Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. Then transfer them carefully to a wire rack to cool completely. They will firm up as they cool but stay soft in the centers.

For a bakery-style finish, melt 1/4 cup of chocolate chips in the microwave in 15–20 second bursts, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled cookies and let it set before storing or serving.
1/4 cup chocolate chips

Notes

Storage: Store completely cooled cookies in an airtight container at room temperature for 4–5 days, layering with parchment if stacking. To freeze baked cookies, place them in a freezer-safe bag or container and freeze for up to 3 months. To freeze dough, scoop into balls, freeze on a tray until firm, then transfer to a bag and bake from frozen at 350°F, adding 1–2 minutes to the baking time.

Tips: For the softest cookies, do not overbake—pull them when the centers still look a bit underdone. Measure flour by spooning it into the cup and leveling so the cookies don’t turn cakey. Chill the dough 20–30 minutes on hot or humid days to prevent excess spreading. Toast raw almonds at 350°F for 5–7 minutes, cool, then chop for deeper flavor. If using milk chocolate chips and sweetened coconut, you can increase the salt up to 1 teaspoon total to balance the sweetness.