This Almond Joy cookie has been my go-to for potlucks and weekday treats for years. I first adapted this combination during a rainy weekend when I wanted something that tasted like the classic candy bar but in cookie form. The balance of toasty sliced almonds, sweet shredded coconut, and melty semi-sweet chocolate chips gives each bite a familiar, comforting flavor while the butter-forward dough yields crispy edges and a chewy center. Every household that has tried these has asked for the recipe; they are that addictive.

I discovered the perfect mix of textures the second time I made them: a slightly underbaked center for chew, just-browned edges for crunch, and browned coconut for a toasty note that echoes the candy bar. These cookies are simple enough for a weeknight bake yet impressive for guests. They travel well, freeze beautifully, and are forgiving if you swap a few ingredients — which I’ll cover below. Make a batch on a Saturday afternoon and watch them disappear by evening.

Ingredients

• All-purpose flour: 1 cup plus 2 tablespoons. Use a spoon-and-level method when measuring for accuracy. I prefer King Arthur or Gold Medal for consistent results; this provides structure without drying the cookie.
• Baking soda: 1/2 teaspoon. Reacts with the sugar and egg for lift and the signature gentle spread of classic drop cookies.
• Salt: 1/4 teaspoon. Enhances sweetness and brightens flavors; use fine sea salt or table salt.
• Unsalted butter: 1/2 cup (1 stick), softened. Room-temperature butter cream incorporates air for a tender crumb; do not melt unless you want flatter cookies.
• Granulated sugar: 1/3 cup. Provides sweetness and contributes to a crisp edge.
• Brown sugar: 1/3 cup packed. Adds moisture, chew and a hint of caramel due to its molasses content.
• Vanilla extract: 1 teaspoon. Use good-quality pure vanilla for the best aroma.
• Egg: 1 large, room temperature. Gives structure, moisture and a glossy finish.
• Semi-sweet chocolate chips: 1 1/2 cups. I use standard 1 tablespoon-sized chips; Ghirardelli or Guittard hold their shape nicely while still melting into pockets of chocolate.
• Sweetened shredded coconut: 1 cup. Toast lightly in a dry skillet for 1–2 minutes if you want a nuttier, golden flavor.
• Sliced almonds: 3/4 cup. Use pre-sliced for even distribution; you can toast them briefly for additional aroma.

Instructions

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even browning. If you have a convection bake setting, lower the temperature by 25°F and check earlier — convection can brown the edges faster. 2. Combine dry ingredients: Whisk together the 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a small bowl until evenly distributed. This ensures an even rise and prevents pockets of baking soda or salt in the dough. 3. Cream butter and sugars: In a large mixing bowl, beat 1/2 cup softened unsalted butter, 1/3 cup granulated sugar and 1/3 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes. Proper creaming incorporates air for a tender interior and helps the sugars dissolve for even texture. 4. Add egg and vanilla: Add 1 teaspoon vanilla extract and the 1 large room-temperature egg. Mix on low just until incorporated; overmixing will develop gluten and make the cookies tougher. 5. Combine wet and dry: With the mixer on low, slowly add the dry mixture to the creamed butter mixture in two additions, scraping the bowl once. Mix only until the flour disappears and the dough is cohesive — a few streaks are okay to avoid overworking. 6. Fold in the mix-ins: Fold in 1 1/2 cups semi-sweet chocolate chips, 1 cup shredded sweetened coconut and 3/4 cup sliced almonds by hand with a spatula. Stir until evenly distributed; use a few extra chips on top of each scoop for an attractive finish. 7. Portion onto sheet: Using a 1 1/2 tablespoon cookie scoop (or rounded spoon), drop rounded portions 2 inches apart on the prepared baking sheets. Press a few extra chocolate chips or almond slices on top if desired. 8. Bake: Bake at 350°F for 9–12 minutes, rotating the pan halfway through if your oven has hot spots. The edges should be golden and set while the center still looks slightly underbaked — they will continue to set as they cool. 9. Cool: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling. This short rest lets them firm up without overcooking.

Storage Tips

Store cooled cookies in an airtight container with a sheet of parchment between layers to prevent sticking. At room temperature they stay fresh for about three days; refrigeration extends that life to about ten days but can slightly firm the texture — bring them to room temperature before serving for best flavor. For longer storage, flash-freeze the scooped dough balls on a tray for an hour, then transfer to a labeled freezer bag; bake from frozen, adding an extra 1–2 minutes to the bake time. Baked cookies freeze well for up to three months; thaw in the container or warm a few seconds in the microwave.

Ingredient Substitutions

If you need to swap ingredients, here are reliable options: replace semi-sweet chips with dark chocolate for a less sweet version, or with milk chocolate for extra sweetness. To make dairy-free, substitute vegan butter and dairy-free chocolate chips — texture will be slightly different but still excellent. Replace sliced almonds with chopped walnuts or pecans for a different nutty profile. For a lower-sugar version, reduce granulated sugar by 2 tablespoons and substitute half the brown sugar with a sugar replacement designed for baking; expect slightly different spread and color.

Serving Suggestions

Serve warm with a glass of cold milk, espresso, or a scoop of vanilla ice cream for an indulgent dessert. For a party platter, arrange with fresh fruit like orange slices to cut sweetness and add brightness. Garnish with a light dusting of powdered sugar for a festive touch, or press a whole almond into each cookie as a finishing touch to emphasize the almond component.

Cultural Background

This cookie is inspired by the Almond Joy candy bar, which first appeared in the United States in the 1940s and combines chocolate, coconut and almonds. The combination became iconic in American confectionery and naturally found its way into home baking — transforming candy flavors into cookies, bars and blondies. These cookies celebrate that candy-bar heritage while placing the classic flavors in a more rustic, home-baked context.

Seasonal Adaptations

In summer, fold in chopped dried cherries for a bright contrast to the coconut and chocolate. For winter or holidays, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg, or swap almond slices for chopped roasted hazelnuts for a chestnut-like warmth. For spring, lighten with a sprinkle of citrus zest in the dough to add freshness that complements the coconut and chocolate.

Meal Prep Tips

Prepare multiple batches of scooped dough and freeze on a tray for grab-and-bake cookies during the week. Pack baked cookies in single-serve bags for lunches or grab-and-go snacks. If making large quantities for events, bake on multiple sheets simultaneously on different oven racks, rotating halfway through baking to ensure even color. Label frozen portions with date and bake time adjustments for consistency.

These Almond Joy-style cookies are the kind of treat that becomes part of people’s memories: simple to make, comforting to eat, and endlessly adaptable. Make them your own by toasting the coconut, experimenting with chocolate percentages, or swapping in different nuts — they’ll always deliver that familiar, irresistible combo of chocolate, coconut and almonds.