Chewy Almond Joy Cookies with Coconut, Chocolate & Almonds

This Almond Joy Cookies recipe is soft, chewy, and irresistibly rich with coconut, melty chocolate, and crunchy almond bits that taste just like your favorite candy bar baked into cookie form. If you grew up loving Almond Joy bars, this easy cookie version will hit every nostalgic note and then some all wrapped up in a golden, gooey cookie.

These Almond Joy Cookies are everything I love in a dessert: sweet, buttery, packed with texture, and full of flavor. The coconut adds moisture, the chocolate gets perfectly melty, and the almonds give that toasty crunch that brings it all together. They’re easy to whip up, and they stay chewy and soft for days if they last that long! If you’re a fan of coconut-forward bakes, you might also love my Almond Coconut Cookies or try these Strawberry Almond Oat Cookies for a fruity twist on nutty cookies.

In This Post

Why You’ll Love This Almond Joy Cookies Recipe

Soft, gooey, chewy texture in every bite. These cookies strike the perfect balance between crisp edges and soft centers, thanks to a blend of granulated and brown sugar plus moisture-packed coconut.
Tastes like the candy bar, but better. All the nostalgic flavors of an Almond Joy bar—coconut, chocolate, and almonds—are baked right into a rich, buttery cookie.
Easy and fast to make. No dough chilling required, no fancy techniques—just mix, scoop, and bake. They’re ready in under 30 minutes from start to finish.
Perfect for gifting or sharing. These cookies look beautiful and taste amazing, making them ideal for cookie exchanges, lunchbox surprises, or bake sales.
Freezer-friendly and make-ahead approved. You can freeze both the dough and the baked cookies, making this recipe flexible and time-saving for busy weeks.
Loaded with texture and flavor. You’ll get crunch from the almonds, chew from the coconut, and gooey goodness from the chocolate in every single bite.

table talk

With Liliya!

When I was a kid, my mom used to keep a secret stash of Almond Joys in her nightstand (sorry, Mom). Now, as a grown-up baker, I get to relive that same magic but in a soft-baked, warm-from-the-oven kind of way. These Almond Joy Cookies are what I reach for when I’m craving something sweet and nostalgic with a grown-up twist. And every time I share them, someone asks for the recipe!

Liliya

Ingredients Needed For Almond Joy Cookies

Unsalted butter. Softened to room temp for easy creaming and that tender, chewy cookie texture. I always use high-quality butter like Kerrygold for the best flavor.
Granulated sugar. Adds sweetness and helps the cookies spread just the right amount.
Light brown sugar. Gives moisture and that warm, molasses depth that pairs beautifully with coconut.
Egg. Just one to bind everything together and give structure.
Vanilla extract. Rounds out all the sweet notes—don’t skip it.
All-purpose flour. The base of the dough. I spoon and level mine so the cookies don’t get too dense.
Baking soda. Just half a teaspoon for a gentle lift.
Salt. Balances the sweetness and enhances all the flavors.
Shredded sweetened coconut. The star of the show! It keeps the cookies moist and adds that signature Almond Joy texture.
Semi-sweet chocolate chips. I love Ghirardelli or Guittard for those melty pools of chocolate.
Chopped almonds. Rough-chopped for a satisfying crunch in every bite.

How I Make Almond Joy Cookies

(This is a quick overview of how I make Almond Joy Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Cream the butter and sugars. I beat the butter, granulated sugar, and brown sugar together until light and fluffy. This takes about 2 minutes and is key for soft cookies.
Mix in the egg and vanilla. Make sure the egg is fully incorporated and the batter looks smooth.
Add the dry ingredients. Stir in flour, baking soda, and salt just until no dry streaks remain. Don’t overmix!
Fold in the mix-ins. Gently stir in the shredded coconut, chocolate chips, and chopped almonds. The dough will be thick and loaded—that’s perfect.
Scoop and bake. I use a 2-tablespoon cookie scoop and bake at 350°F for 9 to 11 minutes. Edges should be lightly golden, centers still a bit soft.

Tips For The Best Strawberry Banana Breakfast Cookies

Use room temperature butter for the best texture.

Don’t overbake! The cookies should look slightly underdone in the middle when you pull them out.

Toast the almonds before adding them to the dough for an extra layer of rich, nutty flavor.

Let the cookies rest on the baking sheet for 5 minutes after coming out of the oven to finish setting.

Press a few extra chocolate chips and coconut flakes on top of each dough ball before baking for that bakery-style look.

Use a cookie scoop to ensure even baking and picture-perfect cookies every time.

How to Pack Almond Joy Cookies for Work and School

Pack individually for freshness: Wrap each cookie in parchment or plastic wrap and pop it into a resealable bag or small container. This keeps them soft and prevents them from sticking together.
Use a sturdy container: For lunchboxes or work bags, choose a hard-sided container to protect the cookies from breaking or crumbling during transit.
Pair with fruit or yogurt: These cookies make a sweet little treat alongside apple slices, grapes, or a yogurt cup in a balanced lunch.
Make mini versions: Use a smaller scoop to make mini cookies that are perfect for quick, mess-free snacking.
Freeze ahead: You can even pack frozen cookies the night before—they’ll thaw by lunch and taste fresh-baked!

Almond Joy Cookies Recipe Variations and Substitutions

Dark Chocolate Version: Swap the semi-sweet chips for dark chocolate chunks for a deeper, richer bite.

Nut-Free Option: Omit the almonds entirely and add extra chocolate or coconut if needed. Great for allergy-friendly baking.

Coconut Overload: Add an extra ¼ cup of shredded coconut for major coconut lovers. The texture becomes even more chewy.

Mini Cookies: Use a 1-tablespoon scoop and bake for just 7–8 minutes for adorable mini versions.

Oatmeal Almond Joy Cookies: Swap ½ cup of the flour with rolled oats. Adds a hearty bite and a little rustic texture.

Salted Top: Sprinkle sea salt flakes on top of each cookie before baking to create that sweet-salty contrast.

Double Chocolate: Mix in 2 tablespoons of cocoa powder with the dry ingredients and use white chocolate chips.

Vegan-Friendly: Use a plant-based butter, a flax egg (1 tablespoon flax + 2.5 tablespoons water), and vegan chocolate chips.

Storing / Freezing Almond Joy Cookies

Storing at room temperature. Once the cookies are completely cooled, store them in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days. For best texture, add a slice of bread to the container—the cookies will draw in a bit of the moisture and stay extra chewy.

Freezing baked cookies. Place fully cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe zip-top bag or airtight container. Label with the date and freeze for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 3 to 5 minutes to revive that fresh-baked texture.

Freezing cookie dough. Scoop dough into balls and flash-freeze on a baking sheet until solid (about 30–60 minutes), then store in a freezer bag or container. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time. This is a lifesaver for last-minute cookie cravings or prepping ahead of the holidays.

Pro Tip: If you’re planning to freeze a batch of these cookies, underbake them slightly by about 30 seconds. This way, when you reheat them later, they’ll taste just like they came fresh out of the oven soft, gooey, and irresistible!

How to Toast Almonds for Almond Joy Cookies

Toasting almonds enhances their natural flavor and gives these cookies that irresistible nutty crunch. Preheat your oven to 350°F and spread chopped or whole almonds in a single layer on a baking sheet. Bake for 5 to 7 minutes, stirring halfway through, until they’re golden brown and smell fragrant. Let them cool completely before adding to your cookie dough. You can also toast them in a dry skillet over medium heat for 4 to 6 minutes but watch closely to avoid burning.

Can I Make Almond Joy Cookies Without Coconut?

You sure can, although it’ll change the texture and flavor quite a bit. If you’re not a coconut fan or need to avoid it, you can leave it out entirely. To maintain some moisture, consider adding an extra tablespoon of brown sugar or swapping in quick oats or crushed graham crackers for texture. The cookies will still be tasty, but they won’t have that classic Almond Joy flair.

Tips for Baking with Sweetened vs. Unsweetened Coconut

Sweetened shredded coconut is the go-to for this recipe because it adds moisture, sweetness, and chewiness. It’s soft, sticky, and blends beautifully into cookie dough. Unsweetened shredded coconut is drier and coarser, with less sugar content. If you do use unsweetened, reduce the flour slightly and consider increasing the sugar by a tablespoon or two to compensate. Your cookies may turn out a little drier or crumblier, so watch the bake time closely.

Freezing the dough is perfect for make-ahead prep. Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze for 30 to 60 minutes until firm, then transfer to a freezer-safe zip-top bag or container. Label with the date and baking temp. When ready to bake, place the frozen dough balls straight on your baking sheet and bake at 350°F, adding 1 to 2 extra minutes to the baking time. No need to thaw!

More Almond Treats

Buttery Almond Crescent Cookies Recipe

Bowl Coconut Almond Oat Fingers (One Bowl Recipe)

Irresistible Oatmeal Almond Biscotti

Cherry Almond Breakfast Cookies

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FAQs About Almond Joy Cookies

Can I make these gluten-free?

Yes! Just substitute a good 1:1 gluten-free flour blend (like Cup4Cup or King Arthur) and make sure your other ingredients, like the chocolate chips and coconut, are gluten-free as well.

Do I need to chill the dough?

Not for this recipe! The cookies bake up soft and chewy without any chill time. If your kitchen is especially warm, a 10-minute chill won’t hurt.

Can I use unsweetened coconut?

Technically, yes, but I don’t recommend it. Sweetened shredded coconut brings both moisture and flavor. Unsweetened can make the cookies dry and less flavorful.