These Almond Joy Cookies are thick, chewy cookies packed with chocolate chips, sweet coconut, and chopped almonds. They borrow the chocolate-coconut-almond combination people associate with an Almond Joy candy bar, but the texture is that of a classic homemade cookie.
The recipe makes a generous batch, so it is a useful choice for holidays, cookie trays, parties, or freezing a portion for later.
Why You’ll Like These Cookies
- Chocolate, coconut, and almonds: Every bite has the three flavors that make this cookie stand out.
- Soft centers: A short bake keeps the centers tender while the edges set.
- Big-batch recipe: The dough uses 4 1/2 cups of flour and makes plenty for sharing.
- Freezer friendly: Both baked cookies and portioned dough can be frozen for later.
Ingredient Notes
Butter: Use softened butter so it creams evenly with the sugars. Melted butter will change the way the cookies spread.
White and brown sugar: The combination gives the cookies sweetness, moisture, and a lightly caramel-like flavor.
Eggs: Add them one at a time so they mix evenly into the butter mixture.
Chocolate chips: Five cups sounds like a lot, but this is a large batch. Semisweet chocolate keeps the sweetness balanced against the coconut.
Sweetened coconut: Sweetened shredded coconut adds chew and helps create the familiar candy-bar flavor.
Almonds: Chop them fairly small so the cookies are easy to portion and each cookie gets some crunch.
Ingredients
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 1/2 cups packed brown sugar
- 4 large eggs
- 3 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups chocolate chips
- 2 cups sweetened shredded coconut
- 2 cups chopped almonds
How to Make Almond Joy Cookies
- Preheat the oven to 375°F. Lightly grease cookie sheets or line them with parchment paper.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- In a large mixing bowl, cream the softened butter, white sugar, and brown sugar until evenly combined and lighter in texture.
- Beat in the eggs one at a time, then mix in the vanilla.
- Add the dry ingredients and mix only until the flour is incorporated.
- Fold in the chocolate chips, coconut, and chopped almonds until evenly distributed.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 8 to 10 minutes, or until the edges are set and lightly golden. The centers should still look soft.
- Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack.
Tips for Better Almond Joy Cookies
Do not overmix after adding the flour. Mix just until the dry streaks disappear, then fold in the chocolate, coconut, and almonds.
Keep the cookie portions similar in size so they bake at the same rate. A cookie scoop is helpful but not required.
Let the baking sheet cool before adding a second batch of dough. Placing dough on a very hot pan can make the next batch spread faster.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for several days. Make sure they are fully cool before closing the container so condensation does not soften them too much.
To freeze the dough, scoop it into portions and freeze on a tray until firm. Transfer the frozen portions to a freezer-safe bag or container. Bake from frozen, adding a little extra baking time if needed.
Easy Variations
If you prefer darker chocolate, use dark or bittersweet chips in place of some of the semisweet chocolate. You can also lightly toast the chopped almonds before adding them for a deeper nutty flavor.
Frequently Asked Questions
Can I leave out the almonds?
Yes. The cookies will lose the classic almond component, but the dough still works as a chocolate-coconut cookie.
Can I use unsweetened coconut?
You can, but the cookies will be less sweet and the coconut texture may be a little drier. Sweetened shredded coconut is the intended choice for this recipe.
How do I know when the cookies are done?
Look for set, lightly golden edges with centers that still appear soft. The cookies continue to firm as they cool on the baking sheet.
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