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Chewy Almond Joy Cookies: A Taste of Paradise

A stack of freshly baked almond joy cookies topped with chocolate chips, nuts, and coconut flakes, sitting on a white plate.
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Make these chewy cookies that taste just like the classic Almond Joy candy bar, loaded with coconut, chocolate chips, and almonds. This recipe is perfect for holiday baking or any time you need an indulgent treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped almonds, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Stir in the flaked coconut, chocolate chips, and chopped almonds by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Press a few extra chopped almonds onto the top of each dough mound.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra rich flavor, use high-quality semi-sweet chocolate chips.
  • To achieve a thicker cookie, chill the dough for 30 minutes before scooping.
  • You can substitute milk chocolate chips if you prefer a sweeter cookie.

Nutrition

Find it online: https://juliameal.com/almond-joy-cookies-chewy-coconut-chocolate/