Almond Joy Cookies
If you’re a fan of the candy bar, then you’re going to really love these Almond Joy Cookies! They’re loaded with milk chocolate, almonds, and coconut just like their namesake and take less than 30 minutes.
I’m not a baker. There. I said it.
I do it, but it’s something that I just don’t often enjoy. It’s fiddly. It’s picky. It’s too exact. Baking requires specific measures and patience. Oh…there’s the problem. Patience.
Not being a baker is a real disadvantage at this time of year. Everyone I know is baking cookies right and left and I’m kinda like…ehhh. I’ll make some candy instead.
If I ever do bake cookies, it’s something really easy to mix together and drop by spoonfuls. None of that chilling and slicing stuff for me.
So when I came across this old recipe in my files, I thought hmmm…maybe I could do that.
This Almond Joy Cookies recipe is one that has been passed around for so long that no one knows where it started. I wish I knew who to credit for it, but I have no idea. It’s been in my recipe box forever.
If you’re reading this and you find that it’s your one-and-only, honest-to-goodness original recipe that no one else ever thought of before in the history of the world, please do let me know. I’ll be happy to amend my post to credit your talent.
These really simple, easy to make cookies are loaded with milk chocolate, coconut, and almonds with just the right amount of chewiness. Just like the candy bar. I actually enjoyed making these. Mix them up and drop them. Easy-peasy.
Ingredient Notes
- Milk Chocolate Chips (Always use a quality brand of chocolate chips. Nestle brand is good. Ghirardelli is excellent.)
- Sweetened Flaked Coconut (I recommend Baker’s Angel Flake brand.)
- Chopped Almonds (Make sure the almonds you use are fresh.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Almond Joy Cookies
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Preheat the Oven and Prep Pans
Preheat the oven to 375 degrees. Lightly grease two cookie sheets.
Combine the Dry Ingredients
Combine the flour, baking soda, and salt in a medium bowl and set that aside.
Combine the Wet Ingredients
In a large bowl, cream the butter, white sugar, and light brown sugar together. Beat in the eggs, one at a time. Stir in the vanilla.
Mix Wet and Dry Ingredients
Stir the dry ingredients into the wet mixture until well combined.
Add Remaining Ingredients
Stir in the chocolate chips, coconut, and almonds using a wooden spoon or spatula.
Drop Cookies onto Baking Sheets
Drop the cookie dough by rounded tablespoons onto the prepared cookie sheets.
COOK’S TIP
Use a small cookie scoop to evenly portion the dough. The baking sheets may be lined with parchment paper for easy clean up.
Bake Cookies
Bake for 9-12 minutes. If baking more than one cookie sheet at a time, switch places with the cookie sheets halfway through baking.
Cool Cookies
Cool on the baking sheets for 5 minutes before removing them to a wire rack to cool completely. This recipe makes about 3 dozen.
Frequently Asked Questions
Store the cooled cookies in an airtight container at room temperature. They’ll keep for at least a week. You can also freeze the cookies. Place them in a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator before serving.
Use unsalted almonds in this sweet treat.
One of the best things about this recipe is there’s no chilling time needed for the dough. Simply mix them up, drop them on baking sheet, and cook!
You can easily double this recipe! I’ve given measurements for making about 3 dozen cookies. If you want more, just double all the ingredients.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Recipe
Almond Joy Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups milk chocolate chips (about 12 ounces)
- 1 cup sweetened flaked coconut
- 1 cup chopped almonds
Instructions
- Preheat the oven to 375 degrees. Lightly grease cookie sheets.
- Combine the flour, baking soda, and salt in a medium bowl and set aside.
- In a large bowl, cream the butter, white sugar, and light brown sugar together. Beat in the eggs, one at a time. Stir in the vanilla.
- Stir the dry ingredients into the wet mixture until well combined. Stir in the chocolate chips, coconut, and almonds.
- Drop by rounded tablespoons onto the prepared cookie sheets. Bake for 9-12 minutes. If baking more than one cookie sheet at a time, switch places with the cookie sheets halfway through baking.
- Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Notes
- Always use a high quality brand of chocolate chips. Nestle brand is good. Ghirardelli is excellent.
- I recommend Baker’s Angel Flake brand of coconut.
- Use a small cookie scoop to evenly portion the dough.
- The baking sheets may be lined with parchment paper for easy clean up.
- Store the cooled cookies in an airtight container at room temperature. They’ll keep for at least a week.
- To free, place the cookies in a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator before serving.
- I’ve given measurements for making about 3 dozen cookies. If you want more, just double all the ingredients.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on December 20, 2013. It has been updated with additional information.
We’ve made 3 batches in the last 2 weeks, some to share and some for us.
Absolutely delicious and easy to make
So glad you like them!
I liked them a lot. I got 2 dozen with about a cookie left of dough. I had 12 cookies to a sheet. I wanted the coconut to be more pronounced so I will add more next time.
Made these cookies today for my roommate’s birthday. And, they were/are a BIG hit!! :). However, I adjusted the amts in the recipe a bit…I did not put all 12 oz of choc chips in as that seemed too many. I just eyeballed it as I poured them in and when it seemed enough, I stopped. I did the same with the almonds. That seemed to work. Great recipe! Thanks! :)
Great minds really do think alike, wait till you see what I post tomorrow. Baker or not, your cookies look and sound fantastic!!! Hugs, Terra
Aw, thanks Terra. Baking isn’t my favorite thing but I manage okay with really simple recipes like this. Can’t wait to see your new post!
It’s genetic. I am also not a baker. If I do try something, it is usually an item that is a “whole that can be cut into pieces” — a cake, a pie, bar cookies, something like that. The repetition to prepare cookies over and over is more than my capabilities, especially at this time of year. But, with this recipe, hope springs eternal! I may bake yet.
These look great and include my favorite flavor combinations. Thanks.
Miss P
You are absolutely a baker, just look at all the goodies you baked!!! I would love to try these cookies:)
I hope you will give them a try. They’re extraordinarily easy and very delicious.