Cookies are always going to be loved in my house, but this one, it’s my personal favorite. I love coconut anything, so when I heard about Almond Joy cookies, I had a feeling it would be a hit. I was right! This has become a family favorite treat and one that comes together easily. If your family likes chewy sweet cookies, coconut, almonds, and chocolate, then this is going to become a family favorite for you too!
Chewy Almond Joy Cookies Recipe
One of the reasons I love these cookies so much is they always remind me of my husband. You see, he is really good about noticing those little things I like and surprising me with them. One of my favorite candy bars has always been Almond Joy. I love the simplicity and well, I’m a sucker for anything with coconut. I’ve found them on my desk or in a grocery many times over the years as his way of saying, “I love you”.
It’s not lost on me though, that he likes them almost as much as I do. So, an obvious cookie choice is definitely one that includes those flavors. I’ve seen many variations called the Almond Joy cookie. Some are simply a spin on coconut macaroons while others like this is a spin on a chewy cookie similar to a chocolate chip.
Do These Contain Almond Flour?
They may be “almond” cookies, but no, this recipe does not use almond flour. If you need a gluten-free substitute for this recipe, you could use almond flour but I would find that a bit dense compared to all-purpose flour. Definitely do some experimenting or use an all-purpose gluten-free flour substitute for better results.
How Can I Add More Coconut Flavor?
One complaint I have seen in other versions of this recipe that I have tweaked on occasion is that with the other ingredients, the coconut doesn’t shine through enough. Since that is one of the more important parts of this recipe there are a few things you can do to increase a bit more of the coconut flavor.
- Replace half the butter with coconut oil
- Switch out the vanilla extract for coconut extract
Another recipe that I like swapping out the extract for coconut is in this soft Italian cookie recipe. While I usually make these for Easter, they are delicious any time of year.
What Chocolate is Best to Go In These?
The Almond Joy candy bar is traditionally made with milk chocolate. Their counterpart, the Mounds bar, is made with just coconut, no almonds, and dark chocolate. So, as you can see, either chocolate can complement the coconut nicely. If you prefer, you could even use white chocolate chips in this recipe.
I prefer using milk chocolate while my husband prefers a semi-sweet chocolate chip. Pick what you prefer and know that regardless of your choice, these will taste delicious.
Should I Chill the Almond Joy Cookie Dough Before Baking?
While it is not a must, I highly recommend chilling the dough for at least 20 minutes before baking. The cookies will stay fluffier and be chewier when chilled versus falling flat and ending up a bit crispy around the edges when baked at room temperature. If you prefer a crispy cookie, you may prefer this crunchy oatmeal cookie recipe instead.
Do I Need to Refrigerate Almond Joy Cookies?
This question is often asked because it’s well known that coconut can turn a bit rancid easier than other ingredients. In fact, I grew up with coconut shreds always being tucked into the refrigerator once opened just in case. Maybe that is because I grew up in the South where everything is hot all the time. Regardless, the answer to this question is no, you don’t have to refrigerate these cookies.
If you make a larger batch, you may find they don’t get eaten as fast as some other cookies. If this is the case, you might want to pop your bag or tin of cookies into the refrigerator to keep them fresh a bit longer.
This recipe is good for 4-5 days on the counter (when in an airtight container). The cookies will last 7-10 days in the refrigerator if you choose to store them that way.
- Unsalted butter
- White granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Chocolate chips (milk or semi-sweet)
- Sweetened coconut shreds
- Chopped almonds
How to Make Almond Joy Cookies
In a large bowl or stand mixer bowl, beat the butter, granulated sugar, brown sugar, eggs, and extract until creamed. Using a mixer, this should take around 3 minutes.
Into a separate bowl, sift the flour, baking soda, and salt.
To the butter mixture, add the flour mixture stirring until just combined. I prefer to do this by hand rather than using a mixer just to prevent over mixing.
To the dough, stir in the chocolate chips, coconut shreds, and almonds until distributed evenly.
Chill for 20-30 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Scoop the cookie dough onto the prepared baking sheet separating at least 2″ apart.
Bake for 10-12 minutes until just browned on the outside.
Let the cookies rest on the baking sheet for 10 minutes before removing to a wire rack to continue cooling.
Store any leftover cookies in an airtight container.
More Yummy Dessert Ideas
I love easy desserts. Cookies are always great because they are handheld, but you can also whip up a batch of truffles, some sweet breakfast bread, or even a cupcake that will hit the spot. Below are a few more yummy dessert ideas that you can add to your menu.
- Refreshing Lemon Cake Recipe with Lemon Glaze
- Delicious Fresh Strawberry Bread Recipe
- Easy Chocolate Truffles Recipe
- Chocolate Crinkle Cookies Recipe
- Caramel Chocolate Peanut Butter No Bake Cookies
- Classic Chewy Chocolate Chip Cookies
When baking cookies, I can’t say enougha bout how much I love my silicone baking mats. They make it easy to bake without greasing a pan and are much more affordable than parchment paper. Clean up is easy, and you are less likely to burn the bottoms of your cookies.
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 cup chopped almonds
- In a large bowl, beat the butter, sugars, egg, and extract until creamed. Approximately 3 minutes using a mixer;
- In a separate bowl, sift the flour, baking soda, and salt;
- Gently stir the flour mixture into the butter mixture until just combined;
- Add in the coconut, chocolate chips, and almonds and stir until distributed evenly but do not over stir;
- Chill the dough for 30 minutes;
- Preheat the oven to 350°F and line a baking sheet with parchment paper;
- Drop by spoonfuls onto the prepared sheet leaving 2" between each cookie;
- Bake for 10-12 minutes until just browned;
- Cool on the baking sheet for 10 minutes before transferring to the wire rack to finish cooling;
- Serve with a tall glass of milk or your favorite hot cocoa.
Substitute milk chocolate chips if desired.
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Amount Per Serving: Calories: 331Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 156mgCarbohydrates: 37gFiber: 3gSugar: 23gProtein: 5g