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Almond Joy Cookies

When you are craving the classic combination of coconut, almonds, and chocolate but want the comforting texture of a fresh-baked cookie, these Almond Joy Cookies are the perfect indulgence. This recipe captures the essence of the beloved candy bar, featuring a soft and buttery base enhanced by coconut and almond extracts. Loaded with sweetened shredded coconut, slivered almonds, and semi-sweet chocolate chips, these cookies offer a delightful crunch and a chewy center. By using a touch of cornstarch and a mandatory chilling period, these cookies achieve a professional, bakery-style thickness that prevents spreading and ensures a dense, satisfying bite.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time2 hours
Total Time2 hours 25 minutes
Servings: 13

Ingredients

  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Light Brown Sugar packed
  • 1/4 cup Granulated Sugar
  • 1 Large Egg
  • 2 tsp Coconut Extract
  • 1 to 2 tsp Almond Extract
  • 1 1/4 cups All-Purpose Flour
  • 1 tsp Cornstarch
  • 1/2 tsp Baking Soda
  • Pinch Sea Salt optional
  • 1 cup Sweetened Shredded Coconut
  • 1 cup Slivered Almonds
  • 1 cup Semi-Sweet Chocolate Chips

Instructions

  • Creaming: In the bowl of a stand mixer, combine the butter, sugars, egg, and extracts. Beat on medium-high speed for 4 minutes until the mixture is light, fluffy, and well-combined.
  • Dry Ingredients: Scrape down the bowl and add the flour, cornstarch, baking soda, and salt. Beat on low speed for about 1 minute until just incorporated.
  • The Mix-ins: Add the coconut, almonds, and chocolate chips. Beat on low for 30 seconds until evenly distributed.
  • Shape: Form approximately 13 equal-sized mounds of dough (about 1/4 cup each). Roll into balls and flatten slightly. Pro Tip: Pull a few chocolate chips to the top of each mound for a professional look.
  • Chill: Place dough mounds on a tray, cover with plastic wrap, and refrigerate for at least 2 hours. Do not skip this step!
  • Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a Silpat. Space the chilled dough balls 2 inches apart.
  • Watch the Clock: Bake for 10–11 minutes. The edges should be set, but the centers should still look pale and slightly underdone.
  • Cool: Let the cookies cool directly on the baking sheet for 10 minutes. They will firm up as they cool, maintaining a soft and chewy texture.

Notes

  • The Chill Factor: Baking with unchilled dough will result in thin, flat cookies. If you want that thick, bakery-style look, the 2-hour chill is non-negotiable.
  • Underbake for Success: These cookies can go from perfect to burnt very quickly because of the coconut. Take them out while the centers still look "glossy"—they will finish cooking on the warm pan.
  • Extract Balance: If you are sensitive to almond flavor, start with 1 teaspoon. If you love that "marzipan" aroma, go for the full 2 teaspoons!
  • Sheet Spacing: Only bake about 8 cookies per sheet to ensure proper heat circulation and to prevent the cookies from merging together.