Last updated: October 20, 2026
These almond joy cookies pack the candy bar combination of coconut, almonds, and chocolate into a soft, chewy cookie that bakes in about 12 minutes.
The full ingredient list and steps are in the recipe card below, and this post walks you through every stage so the cookies turn out right the first time.
How to Make Almond Joy Cookies
Almond joy cookies start with a brown sugar cookie dough loaded with sweetened shredded coconut, chopped almonds, and semisweet chocolate chips. You cream the butter and sugars, mix in the eggs and flour, fold in the add-ins, chill the dough for 30 minutes, and bake at 350°F for 11 to 12 minutes.
The recipe makes 24 cookies, and the whole process takes under an hour from the first measuring cup to the first warm bite.
The Ingredients You Need
For the base, you need 3/4 cup (170 g) of unsalted butter softened to cool room temperature, 3/4 cup of packed light brown sugar, and 1/2 cup of granulated sugar. Two large eggs, 2 teaspoons of vanilla extract, and 1/2 teaspoon of almond extract bring richness and the signature candy bar flavor.
The dry ingredients are 2 1/4 cups (280 g) of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine salt. For the add-ins, you need 1 1/2 cups of sweetened shredded coconut, 1 cup of semisweet chocolate chips, and 3/4 cup of chopped roasted almonds.
Mix the Dough
Start by whisking the flour, baking soda, and salt together in a medium bowl, then set it aside. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks pale and fluffy.
Beat in the eggs one at a time, then add the vanilla and almond extract. Add the flour mixture and mix on low speed just until no dry streaks remain, because overmixing makes cookies tough.
Fold in the coconut, chocolate chips, and chopped almonds with a sturdy spatula. The dough will look thick and chunky, which is exactly what you want.
Chill, Scoop, and Bake
Cover the bowl and chill the dough for 30 minutes while you preheat the oven to 350°F and line two baking sheets with parchment paper. Chilling firms up the butter so the cookies spread gently instead of flattening into thin crisps.
Scoop the dough into 2 tablespoon balls and place them 2 inches apart on the prepared sheets. A spring-loaded cookie scoop gives you even cookies that bake at the same speed.
Bake one sheet at a time for 11 to 12 minutes. The cookies are ready when the edges are set and golden and the centers still look slightly soft.
Cool Them the Right Way
Let the cookies rest on the hot baking sheet for 5 minutes so the centers finish setting. Then move them to a wire rack to cool completely.
Resist the urge to move them sooner. Warm almond joy cookies are fragile because the coconut and chocolate are still soft, and the short rest on the pan keeps them from breaking.
Tips for Perfect Almond Joy Cookies
The best cookies come from small details, and a few of them matter more than the rest. These tips cover the places where a batch most often goes wrong.
Measure the Flour Carefully
Too much flour is the most common reason cookies turn dry and cakey. Spoon the flour into your measuring cup and level it off with a knife, or weigh out 280 g on a kitchen scale.
Use Softened, Not Melted, Butter
Softened butter should dent when you press it with a finger but still hold its shape. Butter that is greasy or melted gives you cookies that spread too far and turn thin.
Pull Them Out While the Centers Look Soft
Cookies keep baking on the hot pan after they leave the oven. If the centers look fully set in the oven, they will be crisp and dry once they cool.
Press Extra Chocolate on Top
For bakery-style cookies, press a few extra chocolate chips or almond pieces onto the dough balls right after you scoop them. The card keeps the recipe simple and leaves these extras out, so treat them as an optional finishing touch.
Almond Joy Cookie Variations and Substitutions
The classic combination works as written, but a few easy swaps change the flavor without changing the method. Each one keeps the dough ratios from the card intact.
Dark Chocolate Almond Joy Cookies
Swap the semisweet chips for dark chocolate chips or chopped dark chocolate in the same amount. Dark chocolate tastes closer to the original Mounds bar and balances the sweetness of the coconut.
Drizzled Almond Joy Cookies
For a pretty finish, melt 1/2 cup of semisweet chocolate chips in the microwave in 30 second bursts, stirring between each one. Drizzle it over the cooled cookies with a spoon and let it set for about 15 minutes.
The card lists this chocolate in the notes only, so treat the drizzle as optional.
Unsweetened Coconut and Nut Swaps
Unsweetened shredded coconut works if you prefer a less sweet cookie, but the texture will be a little drier. Chopped roasted almonds can be swapped for slivered almonds, and you can leave the almond extract out if you only have vanilla, though the candy bar flavor will be milder.
Storing Almond Joy Cookies
Store cooled almond joy cookies in an airtight container at room temperature for up to 4 days. Place a sheet of parchment between layers so the chocolate chips do not stick.
Freezing Baked Cookies
Freeze fully cooled cookies in a freezer bag for up to 3 months. Thaw them on the counter for about 30 minutes before serving.
Freezing the Dough for Later
Scoop the dough into balls, freeze them on a tray until firm, and transfer them to a freezer bag for up to 3 months. Bake straight from frozen at 350°F, adding 1 to 2 minutes to the baking time.
What to Serve With Almond Joy Cookies
A cold glass of milk is the classic partner, and a hot cup of coffee brings out the almond. For a dessert plate, serve two warm cookies with a scoop of vanilla ice cream.
The Story Behind the Almond Joy
The Almond Joy candy bar was introduced in 1946 by the Peter Paul Candy Manufacturing Company of Naugatuck, Connecticut. It built on the company’s earlier Mounds bar, adding whole almonds and milk chocolate to the coconut filling.
Hershey acquired Peter Paul in 1988 and still makes both bars today. This cookie takes the same coconut, almond, and chocolate trio and turns it into something you can bake at home on a weeknight.
When you are ready to bake, scroll to the recipe card below for the full ingredient list, steps, and nutrition information.
Almond Joy Cookies
Soft, chewy brown sugar cookies loaded with sweetened coconut, chopped almonds, and chocolate chips for all the flavor of an Almond Joy candy bar.
Ingredients
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 3/4 cup chopped roasted almonds
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until pale and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and almond extract.
- Add the flour mixture and mix on low speed just until no dry streaks remain.
- Fold in the coconut, chocolate chips, and chopped almonds with a spatula.
- Cover the bowl and chill the dough for 30 minutes.
- Scoop the dough into 2 tablespoon balls and place them 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 11 to 12 minutes, until the edges are set and golden and the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months. Freeze scooped dough balls for up to 3 months and bake from frozen at 350°F, adding 1 to 2 minutes. For an optional drizzle, melt 1/2 cup semisweet chocolate chips in 30 second microwave bursts, stirring between each, and drizzle over cooled cookies.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 235Total Fat: 13gSaturated Fat: 8gSodium: 135mgCarbohydrates: 28gFiber: 2gSugar: 18gProtein: 3g
Almond Joy Cookies FAQ
Can you use unsweetened coconut in almond joy cookies?
Yes, but the cookies will taste less sweet and feel slightly drier. The card uses sweetened shredded coconut, which keeps the texture soft and chewy.
Why did my cookies spread too much?
Butter that is too soft or melted is the usual cause, followed by skipping the 30 minute chill. Measure the flour carefully and make sure the dough feels cool before you scoop it.
Do almond joy cookies need to be refrigerated?
No, they keep in an airtight container at room temperature for up to 4 days. The refrigerator can dry them out, so the freezer is the better choice for longer storage.
Can you make the dough ahead of time?
Yes, you can freeze scooped dough balls for up to 3 months and bake them straight from the freezer. Add 1 to 2 minutes to the baking time.
How do you keep almond joy cookies chewy?
Pull them from the oven while the centers still look slightly soft and let them rest on the pan for 5 minutes. Storing them airtight right after they cool also keeps them from drying out.
Why This Recipe Works
Creaming the butter and both sugars for 2 to 3 minutes whips tiny air pockets into the dough, which gives the cookies lift and a tender bite. The brown sugar adds molasses, which keeps the centers moist and chewy for days.
Using only 1 teaspoon of baking soda keeps the cookies thick instead of puffy and cakey. Chilling the dough for 30 minutes firms up the butter so the cookies spread slowly in the oven and hold their shape.
The sweetened coconut adds moisture and chew, while the chopped almonds give crunch in every bite. A small amount of almond extract ties the flavors together so the cookies taste like the candy bar.
Make Almond Joy Cookies Today
Almond joy cookies are one of the easiest ways to turn pantry staples into a bakery-style treat. Mix the dough, chill it while the oven heats, and you will have warm, chewy cookies in under an hour.
Print the recipe card above, bake a batch this weekend, and share them with someone who loves coconut and chocolate.
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