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Ultimate Chewy Almond Joy Cookies: The Easiest Way to Recreate Your Favorite Candy Bar

A stack of three delicious almond joy cookies topped with milk chocolate squares, sitting on a white plate.

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Make these easy Almond Joy Cookies that taste just like the classic candy bar. This recipe delivers a chewy texture loaded with chocolate, sweet coconut, and crunchy almonds.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped almonds
  • 1/2 cup milk chocolate candy bar pieces (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Stir in the flaked coconut, chocolate chips, and chopped almonds by hand.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra milk chocolate candy bar pieces onto the top of each dough ball.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft for a chewy texture.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy coconut cookies, chill the dough for 30 minutes before scooping.
  • You can substitute dark chocolate chips for semi-sweet if you prefer a less sweet cookie.
  • These are great for holiday cookie recipes and gift giving.

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