Almond Joy Cookies: Chewy, Chocolatey, Coconut-Packed Treats With Crunchy Almonds

If you’ve ever loved the candy bar that combines coconut, almonds, and chocolate into one irresistible bite, then these almond joy cookies are going to be your new favorite indulgence. Soft and chewy with crispy edges, these cookies are loaded with rich chocolate chips, sweet shredded coconut, and crunchy sliced almonds — everything you crave in one warm, golden cookie.

They’re easy to make, perfect for sharing, and taste just as good warm from the oven as they do the next day with a cup of coffee.

Why This Recipe Is My Favorite

I’ve always adored Almond Joy candy bars, and these cookies capture that same flavor combination in a cozy, homemade form. The coconut makes the cookies extra chewy, the almonds add a subtle crunch, and the chocolate melts into gooey pools throughout the dough. 

They’re the kind of cookies that disappear quickly from the plate — a guaranteed hit whether you bake them for family, friends, or yourself.

History and Fun Facts About Almond Joy

The Almond Joy candy bar was introduced in 1946 as a follow-up to the Mounds bar, which was made with dark chocolate and coconut. Almond Joy kept the coconut but swapped in milk chocolate and almonds for a sweeter, crunchier experience. 

Since then, the pairing of chocolate, coconut, and almonds has become iconic. Turning those flavors into cookies is a natural step — and now they’re a staple in many bakeries and home kitchens.

The Role of Each Ingredient

• All-purpose flour provides structure, keeping the cookies chewy but not too dense.

• Baking soda helps them rise and gives the edges a slight cris

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• Salt balances sweetness and enhances chocolate flavor.

• Butter adds richness and that perfect tender crumb.

• Granulated and brown sugars work together — granulated for crisp edges, brown sugar for chewiness and caramel notes.

• Vanilla and coconut extracts deepen the flavor, giving warmth and a distinct coconut highlight.

• Eggs bind the dough and add moisture.

• Semi-sweet or dark chocolate chips melt into rich pockets throughout each cookie.

• Sweetened shredded coconut adds chew and the unmistakable tropical flavor.

• Sliced almonds bring crunch and nutty depth.

Substitution Tips and Advice

If you prefer a stronger nutty flavor, use toasted almonds instead of raw sliced almonds. Dark chocolate chips can replace semi-sweet for a richer taste, or white chocolate chips for a fun twist. 

Unsweetened coconut can be used if you want to tone down the sweetness. For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

Time and Money-Saving Tips

Toast the almonds and coconut ahead of time for extra depth of flavor — you can do this in bulk and store them for future baking. 

Buy chocolate chips in larger bags or from bulk bins to save money. Double the batch and freeze half the dough, so you can bake fresh cookies whenever a craving hits.

Storage and Make-Ahead Instructions

Almond Joy cookies store beautifully. Keep them in an airtight container at room temperature for up to 5 days, or refrigerate to extend freshness for about a week. 

They also freeze very well: bake, cool completely, then store in freezer-safe bags for up to 3 months. 

To make ahead, scoop the dough into balls and freeze unbaked; when ready to enjoy, bake directly from frozen, adding a coupl

e extra minutes to the baking time.

Equipment You’ll Need

• Mixing bowls

• Hand mixer or stand mixer

• Measuring cups and spoons

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• Rubber spatula

• Cookie scoop (2 tablespoon size)

• Baking sheets lined with parchment or silicone mats

Pairing and Serving Suggestions

These cookies are perfect with a glass of cold milk, a cappuccino, or even hot cocoa. For an indulgent dessert, sandwich a scoop of vanilla ice cream between two cookies to make an Almond Joy ice cream sandwich. 

They’re also a fantastic addition to a holiday cookie platter alongside classics like snickerdoodles and gingerbread.