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.
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.
Nutrition
Calories: 195kcal
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