These cookies are perfect for chocolate and coconut lovers alike. They’re loaded with texture, come together quickly with no chilling required, and bake into soft, fudgy perfection. Whether you’re baking for the holidays, a cookie exchange, or just a sweet craving, these cookies are always a hit.
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, softened
Granulated sugar
Brown sugar
Large eggs
Vanilla extract
Sweetened shredded coconut
Semisweet or milk chocolate chips
Chopped almonds (toasted, if desired)
Directions
Preheat your 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. Set aside.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in shredded coconut, chocolate chips, and chopped almonds.
Scoop dough onto the prepared baking sheets using a cookie scoop (about 1 ½ tablespoons per cookie), spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set but the centers are still soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24–28 cookies. Prep time is 15 minutes, bake time is 10 minutes per batch, and cooling time is about 10 minutes.
Variations
Double chocolate: Add extra chocolate chips or chunks for more intense chocolate flavor.
Almond extract: Add 1/2 teaspoon of almond extract for stronger almond flavor.
Dark chocolate version: Use dark chocolate chips instead of semisweet for a richer cookie.
No nuts: Omit the almonds for a nut-free version (perfect for those with allergies).
Mini cookies: Make smaller cookies for bite-sized treats and reduce the baking time by 1–2 minutes.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature, or microwave for 10 seconds to enjoy warm.
FAQs
What kind of chocolate chips should I use?
Semisweet, milk, or dark chocolate chips all work well. Use your favorite or a mix for more flavor.
Can I toast the almonds before adding?
Yes! Toasting the almonds enhances their flavor and adds a delicious crunch to the cookies.
Can I use unsweetened coconut?
You can, but sweetened shredded coconut provides better texture and the classic Almond Joy sweetness.
Do I need to chill the dough?
No chilling is required for this recipe, but chilling for 30 minutes can help with thicker cookies if desired.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend. Make sure other ingredients (like chocolate chips) are also gluten-free.
How do I know when the cookies are done?
The edges should be set, and the centers still slightly soft. They will continue to set as they cool.
Can I use whole almonds?
Chopped almonds work best for even distribution. You can use whole almonds as decoration if desired.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours or frozen for later use.
How long will they stay fresh?
Stored properly, these cookies stay soft and delicious for about 5 days at room temperature.
Can I add a chocolate drizzle?
Yes! Drizzle melted chocolate over the cooled cookies for an extra indulgent finish.
Conclusion
Chocolate Almond Joy Cookies are the perfect fusion of coconut, almonds, and rich chocolate—bringing the iconic candy bar flavor into a homemade treat. They’re quick to make, packed with texture, and totally satisfying. Whether for dessert, a cookie tray, or a chocolate fix, these cookies are sure to impress.
Chocolate Almond Joy Cookies are chewy, fudgy treats inspired by the classic candy bar. Loaded with rich chocolate, sweet coconut, and crunchy almonds, these cookies are a quick and irresistible dessert with no chilling required.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup semisweet or milk chocolate chips
3/4 cup chopped almonds (toasted if desired)
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. Set aside.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Fold in shredded coconut, chocolate chips, and chopped almonds.
Using a cookie scoop, drop about 1 1/2 tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart.
Bake for 9–11 minutes, or until edges are set and centers are still soft.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
No chilling required, but you can chill the dough for thicker cookies.Toast almonds for extra flavor and crunch.Store in an airtight container at room temperature for up to 5 days.Cookies freeze well for up to 3 months—just thaw and enjoy.Add a drizzle of melted chocolate on top for extra indulgence.
