If you love the combination of chocolate, almonds, and coconut, these cookies will become a fast favorite. They’re soft and chewy with bursts of sweetness from the coconut, nutty crunch from the almonds, and a deep cocoa flavor. No chill time is required, they’re easy to whip up in one bowl, and they freeze beautifully—making them great for holiday trays, parties, or whenever the craving strikes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Sweetened shredded coconut
Semi-sweet or dark chocolate chips
Sliced or chopped almonds (toasted, if preferred)
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream the butter with brown and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Gradually add the dry ingredients into the wet mixture and mix until just combined.
Fold in the shredded coconut, chocolate chips, and almonds.
Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers are slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 10 minutes Cooling time: 10 minutes Total time: 35 minutes
Variations
Add a candy surprise: Press a small piece of Almond Joy candy into the center of each cookie before baking.
Extra chocolatey: Use chocolate chunks or drizzle melted chocolate on top after baking.
Nut-free option: Omit almonds or replace with sunflower seeds for a similar crunch.
Gluten-free version: Substitute a 1:1 gluten-free flour blend.
Lighter version: Use unsweetened coconut and reduce sugar slightly for a less sweet option.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Place parchment between layers to prevent sticking. To enjoy warm, microwave a cookie for about 10–15 seconds before serving.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, but the cookies will be less sweet. Adjust the sugar slightly if needed to maintain balance.
Do I need to toast the almonds?
Toasting brings out extra flavor, but it’s optional. Use raw almonds if you prefer a milder taste.
Can I chill the dough for later?
Yes, you can chill the dough for up to 2 days. Let it sit at room temperature for about 10 minutes before baking.
How do I keep my cookies soft?
Don’t overbake them, and store with a slice of bread in the container to help maintain moisture.
Can I use a different type of chocolate?
Absolutely. Dark, milk, or white chocolate chips all work well depending on your preference.
Can I make the cookies smaller?
Yes, use a smaller cookie scoop and reduce baking time by 1–2 minutes.
Do these cookies spread a lot?
They spread moderately. For thicker cookies, chill the dough before baking.
What’s the best way to measure flour for this recipe?
Spoon the flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag.
Can I freeze the dough instead of baked cookies?
Yes, scoop the dough into balls and freeze on a tray. Once frozen, store in a freezer bag and bake from frozen, adding 2–3 extra minutes.
Are these cookies chewy or crunchy?
They’re soft and chewy in the center with slightly crisp edges and crunchy bits from the almonds.
Conclusion
Chocolate Almond Joy Cookies bring together all the beloved flavors of the classic candy bar in one irresistible homemade treat. With rich chocolate, sweet coconut, and crunchy almonds, these cookies offer a perfect blend of textures and flavors. Easy to make, freezer-friendly, and great for gifting or indulging, they’re sure to become a regular in your baking rotation.
Chocolate Almond Joy Cookies are soft, chewy cookies packed with rich cocoa, sweet coconut, chocolate chips, and crunchy almonds—just like the classic Almond Joy candy bar, but in cookie form. Perfect for chocolate and coconut lovers!
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup semi-sweet or dark chocolate chips
3/4 cup sliced or chopped almonds (toasted if preferred)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream the butter with brown sugar and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract and mix well.
Gradually add the dry ingredients into the wet ingredients and mix until just combined.
Fold in shredded coconut, chocolate chips, and almonds.
Scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until edges are set and centers are slightly soft.
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Press a piece of Almond Joy candy into the center of each cookie for a surprise center.Use chocolate chunks or drizzle melted chocolate on top for extra indulgence.Substitute sunflower seeds for a nut-free option.Use gluten-free flour blend for a gluten-free version.Chill the dough before baking for thicker cookies.
