Almond Joy Cookies

Let’s be honest—the Almond Joy Cookies is a textural masterpiece. That combination of chewy coconut, crunchy almond, and smooth chocolate? Pure genius. It’s the candy bar that knows exactly what it’s doing. So naturally, I had a mission: how do we pack all that candy bar brilliance into a soft, chewy cookie?

Almond Joy Cookies Recipe Overview

Almond Joy Cookies Ingredients

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Key Ingredients

• ½ cup (113g) unsalted butter, softened to room temperature

• ¾ cup (150g) granulated sugar

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

• ½ teaspoon almond extract

• 1½ cups (188g) all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1½ cups (120g) sweetened shredded coconut

• 24-30 whole raw almonds (one per cookie)

• 1 cup (170g) semi-sweet or milk chocolate chips (for drizzling)

Baker’s Notes on Ingredients:

The Double Extract Secret: Using both vanilla and almond extract is absolutely crucial here. The almond extract gives these cookies that extra “candy bar essence” that takes them from “nice coconut cookie” to “OMG, this tastes exactly like an Almond Joy!” Don’t skip it!

Sweetened Coconut is Non-Negotiable: Sweetened shredded coconut provides the moisture, chewiness, and authentic candy bar flavor these cookies need. Unsweetened coconut will give you a completely different (and drier) result. Stick with sweetened for the win.

Chocolate Choice: I love using semi-sweet chocolate chips for a balanced sweetness, but if you prefer a sweeter cookie, go with milk chocolate. If you’re team dark chocolate, that works beautifully too—it creates a more sophisticated, less sweet flavor profile.

How To Make Almond Joy Cookies

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Step-by-Step Instructions

• Prep Everything
  Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze.
  Optional but Awesome: Spread your whole almonds on a small baking sheet and toast them in the preheating oven for 5-7 minutes until they’re lightly golden and fragrant. This deepens their nutty flavor and ensures they’re perfectly crunchy. Let them cool while you make the dough.
• Make the Cookie Dough
  In a large bowl, using your electric mixer, beat the softened butter and granulated sugar together on medium speed for about 2-3 minutes, until the mixture is light and fluffy. This step is important—it creates the perfect cookie texture!
  Add the egg, vanilla extract, and almond extract. Beat on medium speed until everything is well combined and smooth, about 1 minute.
  In a separate medium bowl, whisk together the flour, baking soda, and salt. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined—you should see no streaks of flour, but don’t overmix!
  Finally, add the sweetened shredded coconut and mix on low speed (or fold in by hand with a spatula) until the coconut is evenly distributed throughout the dough. The dough will be thick and textured—that’s exactly what we want.
• Shape the Cookies
  Using a cookie scoop (about 1½ tablespoons of dough) or a spoon, portion the dough onto your prepared baking sheets, spacing them about 2 inches apart. You should get about 24-30 cookies depending on size.
  Chef’s Tip: The dough will be thick and a bit sticky because of all that coconut. If needed, lightly wet your hands and gently roll each portion into a ball, then place it on the baking sheet. You can flatten the top just slightly—they’ll spread a little during baking.
• Add the Signature Almond
  Press one whole almond firmly into the center of each cookie. Push it down enough that it’s secure but still visible—it’s the star of the show! The almond should be about halfway embedded in the dough.
• Bake to Chewy Perfection
  Bake for 10-12 minutes, until the edges are lightly golden brown but the centers still look slightly soft and puffy. Don’t wait for the centers to look completely done—they’ll continue to set as they cool.
  Important: Resist the urge to overbake! Pulling them out when they look “almost done” is the secret to achieving that perfectly chewy, moist texture.
  Let the cookies cool on the baking sheet for 5 minutes (this helps them firm up), then carefully transfer them to a wire rack to cool completely before adding the chocolate drizzle.
• The Grand Finale—Chocolate Drizzle
  Once your cookies are completely cool, it’s chocolate time! Place your chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one, until the chocolate is completely melted and smooth. This usually takes about 1-1½ minutes total.
  Pro Tip for a Perfect Drizzle: If you want your chocolate to be a bit thinner and glossier, stir in ½ teaspoon of coconut oil or vegetable shortening. It makes drizzling easier and gives you that professional-looking shine.
  Use a spoon or fork to drizzle the melted chocolate back and forth over the cookies in a zigzag pattern. Don’t be shy—be generous with that chocolate! You can also transfer the melted chocolate to a small zip-top bag, snip off a tiny corner, and pipe it on for more control.
  Let the chocolate set completely at room temperature (about 30 minutes) or pop the cookies in the fridge for 10-15 minutes to speed things up.

Chef Pâtissier’s Secrets to Candy Bar Perfection

Toast Your Almonds: This quick 5-7 minute toast in the oven makes a huge difference! Toasted almonds have a deeper, richer, more complex nutty flavor that really elevates these cookies. Plus, they’re extra crunchy. It’s a tiny extra step that pays off big time.

The “Double Extract” Trick: I cannot emphasize this enough—using both vanilla extract and almond extract is what makes these cookies taste authentically like the candy bar. The almond extract is the magic ingredient that takes these from “good” to “incredible.”

Don’t Overbake for Ultimate Chew: The number one mistake people make with cookies is overbaking them. Remember, cookies continue to bake on the hot pan even after you remove them from the oven. Pull these cookies out when the centers still look soft and slightly underdone. They’ll finish setting perfectly and stay wonderfully chewy.

The Perfect Drizzle Technique: For that clean, professional-looking chocolate drizzle, make sure your chocolate is completely smooth and melted. Work quickly but confidently—don’t second-guess your drizzle! The imperfect, artisan look is actually what makes these so beautiful.

Room Temperature Matters: Using room temperature butter and egg helps everything blend together smoothly and creates a better cookie texture. Take your butter and egg out of the fridge about an hour before you plan to bake.

Almond Joy Cookies Variations

Dark Chocolate Joy: Swap the semi-sweet or milk chocolate for dark chocolate (60-70% cacao) for a more intense, less sweet chocolate drizzle. The slight bitterness of dark chocolate contrasts beautifully with the sweet coconut.

Almond-Free “Mounds” Cookies: Love the Mounds bar instead? Simply skip the almond on top! You’ll have the perfect coconut and chocolate cookie that’s just as delicious. You could even add a few mini chocolate chips into the dough for extra chocolate throughout.

Mini Joy Bites: Use a smaller cookie scoop (about 1 tablespoon of dough) and top each cookie with a slivered almond instead of a whole one. Bake for 8-10 minutes. These adorable bite-sized versions are perfect for parties!

Chocolate Chip Addition: Fold ½ cup of mini chocolate chips into the dough along with the coconut for chocolate in every bite, not just on top.

Sea Salt Finish: Sprinkle a tiny pinch of flaky sea salt over the chocolate drizzle before it sets. The sweet-salty combination is absolutely addictive.

Storing Your Almond Joy Cookies

Store your finished Almond Joy cookies in an airtight container at room temperature for up to 5 days. They’ll stay wonderfully chewy!

Stacking Tip: If you need to stack the cookies, place a piece of wax paper or parchment paper between each layer to prevent the chocolate drizzle from sticking to the cookies above it.

Freezing: These cookies freeze beautifully! You can freeze them before or after adding the chocolate drizzle. Place them in a single layer in a freezer-safe container (with parchment between layers if they’re already drizzled), and they’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

The Perfect Cookie Swap Star

There you have it, friends—the ultimate homemade version of your favorite candy bar! These Almond Joy Cookies are proof that sometimes the cookie version really is better than the original. You get all that coconut-almond-chocolate magic, but in a warm, chewy, freshly baked form that’s impossible to resist.

Whether you’re baking these for a holiday cookie platter, bringing them to your next cookie swap, packaging them up as gifts, or just treating yourself because it’s Tuesday and you deserve something amazing—these cookies deliver every single time. They look impressive, they taste incredible, and they’re way easier to make than people will think.

So grab that bag of coconut from your pantry, preheat your oven, and get ready to make some seriously delicious candy bar cookies. Your kitchen is about to smell absolutely amazing, and you’re about to become everyone’s favorite baker.

Now it’s your turn! Have you tried these Almond Joy Cookies yet? Drop a comment below and let me know what you think! Leave a star rating if you loved them, and don’t forget to share your cookie photos—I absolutely love seeing your baking creations.