Almond Joy Cookie

If you’ve ever found yourself staring at an Almond Joy candy bar and thinking, “This would be absolutely divine in cookie form,” then you’ve come to the right place. I’ve always been a massive fan of that classic combination of chewy coconut, rich chocolate, and the satisfying crunch of a whole almond. This recipe is the culmination of many baking experiments to perfectly capture that magic. These aren’t just chocolate chip cookies with some coconut thrown in; they are a true homage to the candy bar. The cookie base is soft and buttery, with a delightful chewiness that perfectly complements the moist, sweet coconut flakes woven throughout. Each bite is studded with pools of melted semi-sweet chocolate, and the crowning glory is the single, perfectly toasted almond pressed into the top of each cookie before baking. They look as incredible as they taste, making them perfect for everything from a simple afternoon treat with a glass of milk to a standout addition to any holiday cookie platter. Get ready to fall in love with your new favorite cookie!

Ingredients

• 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated white sugar
• 3/4 cup (165g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 1/4 cups (270g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (150g) sweetened shredded coconut
• 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
• Approximately 36-40 whole raw almonds for topping

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even browning on the bottom. Set them aside.
2. Cream Butter and Sugars: In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium-high speed. Continue creaming for about 3-4 minutes, or until the mixture is light, fluffy, and pale in color. This step is crucial as it incorporates air into the dough, which helps create a tender cookie.
3. Add Wet Ingredients: Add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure everything is well combined. Beat in the pure vanilla extract and the almond extract until just incorporated. The almond extract is a key ingredient that enhances the overall “Almond Joy” flavor profile.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, which leads to a consistent texture and rise in every cookie.
5. Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix on low speed until just combined. Be careful not to overmix at this stage. Overmixing develops the gluten in the flour, which can result in tough, dense cookies instead of soft and chewy ones. Stop mixing as soon as you no longer see streaks of flour.
6. Fold in the Goodies: Gently fold in the sweetened shredded coconut and the semi-sweet chocolate chips using a rubber spatula or wooden spoon. Mix until they are evenly distributed throughout the cookie dough. The dough will be thick and chunky.
7. Portion the Dough: Using a medium cookie scoop (about 1.5 tablespoons) or a regular spoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading during baking. You should get about 3 dozen cookies from this recipe.
8. Add the Almond Topping: Gently press one whole raw almond into the center of each ball of cookie dough. This not only adds the signature almond crunch but also gives the cookies their classic, recognizable look.
9. Bake to Perfection: Bake in the preheated oven for 10-12 minutes. The cookies are done when the edges are lightly golden brown and the centers are set but still look slightly soft. They will continue to cook a bit on the hot baking sheet after you remove them from the oven. For chewier cookies, err on the side of underbaking slightly.
10. Cool Down: Let the cookies cool on the baking sheets for 5-10 minutes. This allows them to firm up enough to be moved without falling apart. After this initial cooling period, transfer them to a wire rack to cool completely. Storing them before they are fully cool can trap steam and make them soggy.

Nutrition Facts

These cookies are an indulgent treat, packed with flavor from coconut, chocolate, and almonds. While high in calories and sugar, they also provide a bit of fiber from the coconut and healthy fats from the almonds. Enjoy them in moderation as part of a balanced lifestyle.

• Servings: Approximately 36 cookies
• Serving Size: 1 cookie
• Calories per serving: Approximately 155 kcal
• Fat: 9g
• Carbohydrates: 18g
• Sugar: 11g
• Protein: 2g
• Fiber: 1g

Preparation Time

This recipe is wonderfully efficient, coming together in under 30 minutes from start to finish. The active preparation is quick, and the baking time is short, making it an excellent choice for a last-minute dessert or a fun weekend baking project with the family.

• Prep time: 15 minutes
• Cook time: 10-12 minutes
• Total time: 25-27 minutes

How to Serve

• Classic Style: Enjoy a warm cookie straight from the cooling rack with a tall, cold glass of milk. It’s a timeless combination for a reason!
• Ice Cream Sandwiches: Place a scoop of vanilla bean or coconut ice cream between two completely cooled cookies for an incredibly decadent dessert.
• Dessert Platter: Arrange them on a platter with other cookies, brownies, and fresh fruit for a beautiful and varied dessert offering at parties or gatherings.
• Coffee Companion: The rich chocolate and almond flavors pair beautifully with a hot cup of coffee or a latte for a perfect afternoon pick-me-up.
• Gift Giving: Stack them in a clear cellophane bag tied with a ribbon or arrange them in a decorative tin. They make a wonderful and thoughtful homemade gift for holidays, birthdays, or as a thank-you gesture.
• With a Drizzle: For an extra touch of elegance, melt some additional chocolate chips and drizzle the melted chocolate over the cooled cookies.

Additional Tips

• Toast the Coconut: For a deeper, nuttier flavor, spread the shredded coconut on a dry baking sheet and toast it in the oven at 350°F (175°C) for 5-7 minutes, or until lightly golden. Let it cool completely before adding it to the cookie dough. This simple step significantly enhances the coconut taste.
• Don’t Overbake: The key to a soft and chewy cookie is to pull them from the oven when the centers still look a tiny bit underdone. They will finish setting up on the hot pan. Overbaking will lead to dry, crumbly cookies.
• Chill the Dough: If you have the time, chilling the cookie dough for at least 30 minutes (or up to 24 hours) before baking can result in thicker, chewier cookies with a more developed flavor. Chilling the dough prevents the cookies from spreading too much in the oven.
• Chocolate Variations: While semi-sweet chocolate is classic, feel free to experiment! Dark chocolate chunks can provide a richer, less sweet contrast, while milk chocolate chips will make the cookies even more reminiscent of the classic candy bar. A mix of different types can also be delicious.
• Proper Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can place a slice of bread in the container; the cookies will absorb moisture from the bread. You can also freeze the baked cookies or the raw dough balls for up to 3 months.

Budgeting the Recipe

Creating delicious homemade treats like these Almond Joy Cookies doesn’t have to break the bank. With a few smart shopping strategies, you can easily manage the cost. The most expensive ingredients are typically the butter, chocolate chips, and whole almonds. Look for butter when it’s on sale and stock up; it freezes beautifully. For chocolate chips and almonds, buying store brands or purchasing them from the bulk bins at your local grocery store can offer significant savings compared to pre-packaged, name-brand options. Bulk bins allow you to buy the exact amount you need, reducing waste and cost.

Flour, sugar, and shredded coconut are generally inexpensive pantry staples. Buying larger bags of these items if you bake frequently can lower the per-unit cost over time. Always check for coupons and digital deals on your grocery store’s app before you shop. By planning ahead and being a savvy shopper, you can enjoy these incredible homemade cookies for a fraction of the price of buying specialty cookies from a bakery.

Frequently Asked Questions

Q: Can I make these cookies gluten-free?

A: Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend (one that contains xanthan gum). The texture may be slightly different, but they will still be delicious. Ensure all other ingredients, like your chocolate chips, are certified gluten-free as well.

Q: My cookies spread too much and became flat. What did I do wrong?

A: Flat cookies are usually caused by a few things. Your butter might have been too soft or even melted, rather than just at room temperature. Using cold eggs can also affect the emulsion. The most common fix is to chill the dough for at least 30-60 minutes before baking. This solidifies the fat, which helps the cookies hold their shape and spread more slowly in the oven.

Q: Can I use unsweetened coconut instead of sweetened?

A: Absolutely. If you prefer a less sweet cookie, unsweetened shredded coconut is a great alternative. It will provide a more intense, natural coconut flavor that contrasts nicely with the sweet cookie base and chocolate chips. The texture will be slightly drier, but it works very well.

Q: How do I know when the cookies are perfectly baked?

A: The visual cues are key. Look for the edges to be firm and a light golden brown. The center of the cookie should look puffy and set, but not wet or glossy. If you gently press the edge of a cookie, it should feel firm, not doughy. Remember, they will continue to bake on the hot pan for a few minutes after being removed from the oven, so it’s better to pull them a minute early than a minute late.

Q: Can I freeze the cookie dough to bake later?

A: Yes, this dough freezes exceptionally well. Portion the dough into balls, press the almond on top, and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe zip-top bag. You can bake them directly from frozen; just add 2-3 minutes to the baking time. It’s a fantastic way to have fresh-baked cookies on demand!