Every family has that one cookie that surprises you the first time you taste it — and for me, it’s these Almond Joy Cookies. I still remember the first batch I baked after finding an old candy bar in my pantry and thinking, “Could this work in a cookie?” It did — and it worked so well that now, every December, these are the first cookies gone from the holiday tin. They’re soft, chewy, packed with coconut, chocolate chips, and almonds, and taste just like the classic candy bar we all love — but even better fresh out of the oven.
They’re the perfect mix of sweet and nutty, with melty chocolate centers and golden toasted coconut edges. Every bite feels like a warm hug from the holidays — simple, homemade, and full of joy.
If you’re a fan of rich treats like my Frosted Christmas Brownies or Kitchen Sink Christmas Cookies, you’ll fall in love with these chocolatey, chewy wonders.
Almond Joy Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, beat softened butter with both sugars until light and creamy. This step is key to getting that chewy texture.
- Add the eggs and vanilla extract, mixing until fully incorporated. The dough should look smooth and glossy at this stage.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and blend just until combined.
- Fold in shredded coconut, chocolate chips, and chopped almonds. Stir gently so the mix-ins are evenly distributed but not crushed.
- Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, spacing them two inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden. Let the cookies cool on the sheet for five minutes before transferring them to a wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story Behind My Almond Joy Cookies
A Candy Bar Turned Cookie Tradition
When I was growing up, my mom’s favorite candy was Almond Joy. She’d always stash a few bars in her purse “for emergencies.” One Christmas, I decided to surprise her by recreating her favorite flavor in cookie form. I mixed sweetened coconut, almonds, and chocolate chips into a simple dough — and the smell from the oven was pure nostalgia. When she took that first bite, she said, “These are dangerous.” And now, they’ve become our official family cookie for the holidays.
If you love nostalgic recipes like this, you’ll adore my Grinch Dip. It’s colorful, creamy, and another crowd favorite that never lasts long at parties.
Why Almond Joy Cookies Are Irresistible
What makes these cookies so good is their perfect balance — chewy in the center, crisp at the edges, and full of rich chocolate and coconut flavor. The almonds add just enough crunch to make each bite interesting. And because they’re drop cookies, you don’t have to chill the dough or roll anything out. They’re quick, foolproof, and festive — the trifecta of great holiday baking.
Ingredients for Almond Joy Cookies
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups sweetened shredded coconut
- 1 cup semisweet chocolate chips
- ¾ cup chopped almonds (or whole roasted almonds for garnish)
How to Make Almond Joy Cookies
Step 1: Cream Butter and Sugars
In a large mixing bowl, beat softened butter with both sugars until light and creamy. This step is key to getting that chewy texture.
Step 2: Add Wet Ingredients
Add the eggs and vanilla extract, mixing until fully incorporated. The dough should look smooth and glossy at this stage.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and blend just until combined.
Step 4: Add the Sweet Stuff
Fold in shredded coconut, chocolate chips, and chopped almonds. Stir gently so the mix-ins are evenly distributed but not crushed.
Step 5: Bake
Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, spacing them two inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden. Let the cookies cool on the sheet for five minutes before transferring them to a wire rack.
If you love easy drop cookies, try my Christmas Crunch Snack Mix — it’s a no-bake snack that shares the same sweet-salty magic.
The Secrets to Perfect Almond Joy Cookies
Use Fresh Coconut
Fresh, moist coconut gives these cookies their signature chewiness. If your shredded coconut feels dry, sprinkle a little warm water over it before mixing it in.
Toast Your Almonds
Toasting your almonds enhances their flavor and adds a slight crunch that balances the soft cookie texture. Simply toast them in a skillet for a few minutes until golden and fragrant.
Don’t Overbake
These cookies should look slightly underdone in the center when you pull them out of the oven. They’ll finish cooking as they cool, leaving you with that perfect soft bite.
For more quick baking hacks like this, check out my time-saving tips in One Pot Potato Soup. It’s all about keeping things simple and delicious — even during the busiest season.
Storage and Gifting Tips
How to Store Almond Joy Cookies
Keep these cookies in an airtight tin at room temperature for up to a week. They also freeze beautifully — just layer them between parchment paper in a freezer-safe bag. When you’re ready to enjoy them, let them thaw at room temperature for about 15 minutes.
How to Turn Them into Gifts
I love packaging these cookies in small kraft paper boxes lined with parchment and tied with twine. Add a little label that says “Homemade with Joy.” They pair perfectly with a jar of my Creamy Bacon Potato Soup for the sweetest homemade gift basket.
Easy Flavor Variations
- Double Chocolate: Replace ¼ cup of flour with cocoa powder for an extra chocolatey version.
- Caramel Twist: Drizzle caramel over cooled cookies and sprinkle with sea salt.
- Dark Chocolate Almond Joys: Use dark chocolate chips and roasted almonds for a richer flavor.
- Mini Almond Joy Bites: Make smaller cookies and dip half in melted chocolate for a candy-like treat.
If you enjoy adding creative spins to classic recipes, my Sweet Potato Bowl Recipes are a must-try — proof that simple ingredients can lead to unforgettable flavors.
Frequently Asked Questions
1. Can I use unsweetened coconut?
Yes, but you might want to add an extra tablespoon of sugar to balance the flavor.
2. Can I use whole almonds instead of chopped?
Absolutely! Place one whole almond on top of each cookie before baking for a fun, candy-inspired look.
3. How do I make these cookies gluten-free?
Use a gluten-free 1:1 baking flour blend — the results will be just as chewy and flavorful.
4. Do these cookies travel well?
They do! These are one of the best cookies for shipping because they stay soft and sturdy.
Conclusion
Almond Joy Cookies are everything you want in a holiday treat — simple, festive, and downright addictive. The combination of coconut, chocolate, and almonds never fails to impress, and the buttery dough ties it all together in perfect harmony. Whether you’re baking for your family or filling cookie boxes for neighbors, these cookies will bring joy to everyone who takes a bite.
Pair them with a mug of cocoa or a bowl of Creamy Bacon Potato Soup for the coziest winter evening. And if you want a full dessert spread, serve them alongside Frosted Christmas Brownies and Christmas Fruit Cake.
They’re not just cookies they’re homemade happiness, baked with love and a touch of nostalgia.