Almond Joy Cookies

Who doesn’t just love Almond Joys? They’re sweet, chewy coconut with a whole almond in the middle and covered in chocolate. Yum yum. Disclaimer, I don’t think I’ve ever bought or eaten a whole Almond Joy candy bar. The only time I’ve really had them is on Halloween in their mini size. Although I have to say I think they’re best that way. It’s the perfect amount of candy and it’s a good ratio of coconut to almond to chocolate. Nevertheless I think the whole candy bar would still be very good too.

Almond Joy Cookies

Now, picture Almond Joys in the form of a cookie. To me that means a chocolate chip cookie with almonds and shredded coconut, simple enough. I thought these were delicious. I really liked the slivered almonds in a cookie, I thought it went really well. And to give you more of the coconut and almond flavor I used extracts as well. I’m not a huge fan of coconut extract/flavoring (I used flavoring), but in small quantities like this it works.

Almond Joy Cookies

If you don’t have coconut extract or flavoring, probably most normal people do not, then you can omit it. It makes a big difference, but some people don’t like the taste of it anyways so you can just stick to the almond extract. However I wouldn’t omit the almond extract because 1) it’s an almond joy cookie and 2) it’s delicious. When you open the cap and immediately get a waft of almond extract smell you’ll fall in love, believe me.

Almond Joy Cookies

Almond Joy Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 20 minutes

Yield: 2 dozen cookies

Almond Joy Cookies

Chocolate chip cookies with slivered almonds and sweetened shredded coconut that uses coconut and almond extracts to mimic Almond Joys.


  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp. coconut extract
  • 1½ tsp. almond extract
  • 1¼ cups all-purpose flour
  • 1 tsp. cornstach
  • ½ tsp. baking soda
  • ⅛ tsp. salt
  • 1 cup sweetened shredded coconut
  • 1 cup slivered almonds
  • 1 heaping cup semi-sweet chocolate chips


  1. In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar until fluffy. Add the egg and extracts and beat until combined.
  2. Add the flour, cornstarch, baking soda, and salt and beat just until combined.
  3. Add the shredded coconut and beat well. Remove the bowl from the stand mixer and mix in the slivered almonds and chocolate chips with a spatula.
  4. Wrap the dough in plastic wrap and refrigerate for about 2 hours.
  5. Near the end of the chilling time, preheat the oven to 350 degrees F. Remove the dough from the fridge and place balls of dough, about two tablespoonfuls worth, on parchment-lined baking sheets. Bake in the preheated oven for about 10 minutes, or until browning slightly around the edges and cookies look set. They will firm up more outside the oven.
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Recipe adapted from Averie Cooks

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