Description
Chewy, chocolatey Almond Joy Cookies that capture the classic candy bar with sweet shredded coconut, crunchy almonds, and pockets of semi-sweet chocolate. Perfect warm from the oven or packed for gifting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup sliced or whole almonds (chopped if whole)
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir just until combined, taking care not to overmix.
- Fold in Mix-Ins: Fold in 1 1/2 cups sweetened shredded coconut, 1 1/2 cups semi-sweet chocolate chips, and 3/4 cup sliced or chopped almonds until evenly distributed.
- Scoop Dough: Drop rounded tablespoonfuls or use a cookie scoop to place dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake: Bake in the preheated oven for 10 to 12 minutes, until edges are golden and centers are still slightly soft.
- Cool Slightly: Let cookies rest on the baking sheet for 2 to 3 minutes to finish setting, then transfer to a wire rack to cool completely.
- Serve: Serve warm for gooey chocolate pockets or cooled for a chewier texture. Store baked cookies in an airtight container.
Notes
- Chill the dough for 30 minutes if you prefer thicker cookies and to reduce spreading.
- Lightly toast the almonds before adding for a deeper, nuttier flavor.
- For a flavor contrast, sprinkle a tiny pinch of flaky sea salt on each cookie before baking.
- Freeze scooped dough portions on a tray, then transfer to a freezer bag for up to 2 months; bake from frozen adding 1–2 minutes to the bake time.
- To refresh stored cookies, microwave a cookie for 8–10 seconds for a warm, just-baked taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 25 mg