Dessert

Almond Joy Cookies Recipe

ByJeannette Jaeger December 9, 2025December 9, 2025

Introduction

Inspired by the classic Almond Joy candy bar, these cookies combine rich chocolate, sweet coconut, and crunchy almonds for a delightful treat. They’re perfect for anyone craving a homemade twist on a beloved flavor combination.

The image shows close-up oatmeal cookies with three main layers: the base layer is light golden-brown with a rough, chunky texture made of baked oats; the middle layer has medium brown almond slices and dark brown chocolate chips embedded within the dough; the top layer has scattered white shredded coconut flakes adding a fine, fibrous texture. The cookies rest on a black metal cooling rack placed on a white marbled texture. In the background, more cookies appear slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
1 cup chocolate chips
1/2 cup chopped almonds

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 6: Fold in the shredded coconut, chocolate chips, and chopped almonds evenly throughout the dough.
Step 7: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra crunch, toast the chopped almonds lightly before adding them to the dough.
Substitute dark chocolate chips for a richer flavor or white chocolate chips for a sweeter twist.
Use sweetened or unsweetened shredded coconut depending on your preferred sweetness level.
To make these cookies gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm them briefly in a microwave for about 10 seconds.

How to Serve

The image shows several thick, round cookies on a black wire cooling rack, placed over a white marbled surface. Each cookie has a rough, golden-brown base made of a soft dough, with visible chunks of chocolate chips scattered on top and inside. Thin, pale almond slices and white shredded coconut are sprinkled on each cookie, adding extra texture and color contrast. The cookies are slightly uneven in shape, giving a homemade look, and are closely placed with one cookie clearly in front as the main focus while the others are softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter provides the best flavor and texture for these cookies, but you can use margarine if needed. Keep in mind that margarine may affect the taste and consistency slightly.

Can I add other nuts instead of almonds?

Yes, you can substitute almonds with other nuts like pecans or walnuts based on your preference. Just chop them similarly to ensure even distribution in the dough.