This post may contain affiliate links which won’t change your price but will share some commission.
This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
If you love Almond Joy candy bars, you’re definitely going to want to make these easy Almond Joy Cookies! They taste like the classic candy but in cookie form with all the wonderful texture of coconut, milk chocolate, and almonds for crunch!
We make a batch of cookies almost every single week and I love to change things up. Some of our other recent favorites are these Fluffernutter Cookies, Copycat Levain Oatmeal Raisin Cookies, and Andes Mint Cookies.
Milk Chocolate Coconut Almond Cookies
When I was a kid on Halloween, while everybody else wanted the Butterfingers or Snickers candy bars, I was always interested in trading for the Almond Joys. They have long been one of my favorites and I definitely prefer them over Mounds, which are the same thing but without the almonds and using dark chocolate instead of milk chocolate.
You probably even remember their jingle: “Sometimes you feel like a nut. Sometimes you don’t. Almond Joys have nuts, mounds don’t!”
I wanted to make a cookie that had all of the flavors and textures of one of my favorite candy bars and these were a homerun on all counts!
These almond joy cookies are extra chewy thanks to the shredded coconut, and the slivered almonds deliver just the right amount of almond flavor and crunch.
But the real key is using coconut extract in the cookie dough to really drive home that flavor. It’s balanced though so the cookies don’t taste like sunscreen, which is a common problem when working with coconut extract.
Then I opted to use milk chocolate chips instead of semisweet or dark chocolate, because that’s the chocolate used in the candy bars.
We LOVED these cookies with all the milk chocolate chips, coconut, and slivered almonds. Like, they probably entered the realm of one of my Top 10 cookies of all time, that’s how good they are!
- Flour: These cookies just use regular all-purpose flour.
- Sugar: A combination of granulated sugar and dark brown sugar gives a balanced sweetness and dimension to the cookies.
- Butter: I prefer using salted butter in all my baking.
- Salt: If you are ever using unsalted butter, just increase the salt in the recipe by 1/4 teaspoon for every 1/2 cup of butter.
- Egg: An egg adds richness and binding to cookies so that they are chewy and not as crumbly.
- Cornstarch: This secret ingredient is often used to make extra soft cookies and it works like a charm in this recipe!
- Baking soda: This helps the cookies lift and spread a bit for just the right texture.
- Vanilla and coconut extracts: Both of these are important to achieve that classic Almond Joy flavor in cookie form.
- Slivered almonds: While the candy bars use whole almonds, slivered almonds are a better choice for cookies and add a wonderful crunch. Don’t try to slice them yourself – just buy a bag of slivered almonds at the store.
- Coconut: I used shredded sweetened coconut both in the cookies and on top after they are done baking for maximum coconut flavor and texture.
- Chocolate: Milk chocolate chips are best for these cookies, but if you prefer you could use semisweet or dark chocolate instead.
How to Make Almond Joy Cookies
- Cream the butter and sugars: This is an important step in nearly all cookie recipes. I like to use a stand mixer fitted with a paddle attachment and let the butter and sugar beat together for around 2 minutes until light and creamy.
- Add egg and extracts: Beat in the egg, vanilla, and coconut extract. Be sure to scrape the bottom and sides of the bowl so everything gets mixed together evenly.
- Add flour, cornstarch, baking soda, and salt: Don’t overmix at this point or you will end up with tough cookies. Instead, just pulse on low speed until just a few streaks of flour remain.
- Add the mix-ins: Add the coconut, milk chocolate chips, and slivered almonds last. I like to hold some of each in reserve for the tops of the cookies so they look nice, but if you don’t care about that you could add all of them at this point and stir them in until they are evenly dispersed.
- Scoop onto a baking sheet: Line a baking sheet with parchment paper and use a large cookie scoop to scoop 10-12 cookies, spacing them apart so they have room to spread. If you want to do smaller cookies, you could use a medium cookie scoop and get more like 16-20 cookies. I like to press a few almonds and milk chocolate chips into the top of each cookie before baking for appearances sake.
- Bake: Bake the cookies for 8-10 minutes at 375 degrees F just until set around the edges. They will still be quite soft in the middle but will continue to set up as they cool for a few minutes on the pan and more on a wire cooling rack.
- Sprinkle with extra coconut: If you held any of the coconut in reserve (I recommend you do!) sprinkle it over the cookies while they are still warm. This is mostly decorative, but it also provides a nice textural element that really sells the almond joy-ness of the cookies.
Find the FULL RECIPE and instructions on Imperial Sugar’s website.
An almond joy has nuts, mounds don’t. Also, mounds candy bars use dark chocolate while almond joy uses milk chocolate. If you have nut allergies or just prefer mounds, simply leave out the slivered almonds and use dark chocolate instead of milk chocolate!
If you are new to baking cookies, the best way to tell when cookies are done is when they start to brown around the edges. The tops of the cookies won’t take on quite as much color, but should lose their glossy sheen that looks quite underbaked.
If your cookies aren’t perfectly round when they come out of the oven, just grab two large spoons and gently nudge and mold the edges of the cookies into more of a perfectly round shape while they are still hot. It’s a trick that a lot of bakers and food professionals use to get beautiful, uniform cookies every time!
- Gourmet version: If you are making these for a bake sale or cookie exchange and really want to impress, you might try melting some additional chocolate and drizzling it over the tops of the cookies and then sprinkling them with some chopped almonds and coconut for a fancier look.
- Storage: These cookies will keep for 4-5 days in an airtight container on the counter at room temperature. They stay nice and soft thanks to the coconut and slightly underbaking them.
- Freezing: These cookies freeze really well! Just store them in an airtight, freezer-safe container and freeze for 2-3 months. Thaw on the counter or warm in the microwave before serving.
Be sure to stop by Imperial Sugar’s site for the FULL RECIPE! I have partnered with them now for a few years and love their products for my baking needs!
More Cookie Recipes
- Soft Banana Pudding Cookies
- Frosted Fruity Pebbles Cookies
- Chocolate Marshmallow Almond Rocky Road Cookies
- Berger Cookies
- Red Velvet Chocolate Chip Cookies
- Monster Cookies