These Almond Joy Cookie are stuffed with chocolate chips, shredded coconut and almond slices, yum! You favorite candy made into a cookie bursting with flavor!
Almond Joy Cookie Recipe
If you love Almond Joys or Mounds these cookies are for you! There are so many delicious flavors and textures going on here, it’s incredible! Melty chocolate, chewy cookie, crunchy almonds… yum! Before making these cookies check out my Cookie Secrets post where I give you a bunch of hints on how bakeries make their cookies incredible! My favorite trick is how to get room temperature eggs in 2 minutes! Room temperature eggs are very important to get that smooth cookie dough.
Coconut Almond Cookies
I call these Almond Joy Cookies but they’re basically chocolate chip cookies with coconut and almonds added in! If you’re not a fan of coconut, you can leave it out, or if you’re not a fan of almonds these could just be coconut chocolate chip cookies! I love the coconut because it adds a summer twist to a normal chocolate chip cookie recipe. The photo below cracks me up! I’ve turned my husband into a professional hand model! But he’s paid in cookies after the shoot so he doesn’t mind 🙂
For these cookies, you’re looking for the edges starting to turn golden brown, that’s how you’ll know that they’re done! If you want them a little more crispy, you can leave them in a few more minutes past this point. I like my cookies soft in the middle!
Why Do I Need to Chill the Cookie Dough?
The recipe calls for the dough to be chilled. Don’t skip this! Just try to plan ahead! What I do is I make the dough the day before I need them, and then I wake up the next morning and my dough balls are all ready to be popped in the oven and bake! You only have to chill the dough for 2 hours, but I like to leave it in overnight because it works better for my schedule. The result is a thick cookie that’s bakery perfect!
I love a tall leaning tower of cookies!
Enjoy these Almond Joy Cookies!
Almond Joy Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup sugar
- 1 large egg room temperature
- 1/2 tsp. coconut extract
- 1 1/2 tsp. almond extract
- 1 1/4 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup sweetened shredded coconut
- 1 cup sliced almonds
- 1 cup semi-sweet chocolate chips
1. Using a stand mixer or hand mixer beat butter, brown sugar and sugar until light in color. About 3 minutes on high.
Add egg, coconut extract and almond extract and beat again. Scrape down the bowl as needed.
In a separate bowl. combine flour, baking soda and salt. Add to wet ingredients and stir only until combined.
Fold in coconut, almonds and chocolate chips.
Make large dough balls and place in a tupperware or a bowl covered with plastic wrap and refrigerate for 2 hours or place in the freezer for 1 hour. You can refrigerate the dough for a few days if you would like.
Preheat oven to 350 degrees and bake cookies for 10-14 minutes.
I always like to bake my cookies on parchment paper for perfectly smooth bottoms on the cookies and no clean-up on the pans!