Almond Joy Cookies were the recipe that really kicked off my blog years ago. Although they weren’t the first cookie recipe I shared, almond joy cookies made me excited about food photography and baking in a way that no other recipe has done since.
When my site crashed and I lost a lot of my posts, I felt pretty depressed that I had lost the original recipe for making my favorite cookie.
And now they’re back.
I rediscovered the original recipe hiding in MyFitnessPal of all places. I had logged it away years ago to keep track of my calories, and I’m so happy I did. Seriously, these cookies have the best texture and flavor ever.
Yes, I love dunking my cookies in milk. It’s glorious.
And the great thing about this almond joy cookie recipe? It’s makes for a huge batch. This is a recipe that feeds a crowd. It makes tray after delicious tray of cookies, and they keep beautifully.
If you’re not feeding large groups of people, or you’re just not as into cookies as I am, I suggest cutting this recipe into half, or even into fourths, because it is ridiculous how many cookies this recipe makes.
Or, if you prefer, make these cookies ahead of time with my Almond Joy Cookie Jar recipe. Feel free to switch things up and make almond joy coconut bread whenever you need some variety but still craving that chocolate, almond, coconut goodness.
Almond Joy Cookies
- 227 Grams Butter, Softened (1 Cup)
- 301 Grams White Granulated Sugar (1 1/2 Cups)
- 301 Grams Light Brown Sugar, Packed (1 1/2 Cups)
- 4 Large Eggs
- 12.6 Grams Vanilla Extract (3 Teaspoons)
- 675 Grams All-Purpose Flour (4 1/2 Cups)
- 10 Grams Baking Soda (2 Teaspoons)
- 6 Grams Salt (1 Teaspoon)
- 163 Grams Milk Chocolate Chips (1/2 of a 11.5 Oz Bag)
- 142 Grams Sweetened Coconut Flakes (2 Cups)
- 260 Grams Almonds, Sliced (2 Cups)
- Preheat the oven to 350° Fahrenheit (176° Celsius).
- In a large mixing bowl, use a hand mixer to cream together the softened butter, white sugar, and brown sugar. Stir down the sides of the bowl.
- Mix in one egg at a time and add vanilla and mix until well incorporated.
- In a separate mixing bowl, combine flour, baking soda, and salt.
- Slowly mix in the flour mixture into the wet ingredients and stir until well incorporated.
- Gently fold in the chocolate chips, almonds, and coconut flakes.
- Use a cookie scoop to place 1 1/2 tablespoon-sized balls of cookie dough onto a lightly greased cookie sheet. Be sure to leave room for cookie expansion.
- Bake cookies for 10 to 12 minutes until the edges are just slightly brown. Remove from the oven and let cool for a few minutes before serving.
Did You Try It?
I love love love almond joy cookies. I know I say this with almost every cookie recipe I make, but you have no idea how much happiness these cookies bring to me and my family. My husband begs me to make them regularly, and now I can since I’ve rediscovered the recipe.
But did you try the recipe? What did you think? Did you like the combination of almond, chocolate, and coconut? Or are you not a coconut fan?
Share what you think in the comment section below. And while you’re at it, don’t forget to add a star rating to my recipe.