This Almond Joy cookie has been my go-to when I want something that tastes like the classic candy bar but in cookie form. I first developed this version on a rainy Sunday afternoon while cleaning out the pantry: a bag of semi-sweet chocolate chips, a jar of shredded coconut, and a half cup of sliced almonds. The result was an immediate hit — chewy centers, slightly crisp edges, pockets of chocolate, and the nutty crunch of sliced almonds. It became the cookie I bring to potlucks because it travels well and disappears fast.

I remember the first time I doubled the batch for a family gathering. My niece, who usually avoids anything with coconut, took one bite and asked for the recipe. What makes these cookies special is the balance of textures: a tender, slightly buttery crumb, toasted coconut threads that give aroma and chew, and thin almond slices that crack pleasantly with each bite. The vanilla and brown sugar deepen the flavor so they feel indulgent without being overly sweet. They are uncomplicated to make and rewarding to share.

Ingredients

• All-purpose flour: 1 cup plus 2 tablespoons. I prefer King Arthur or Gold Medal for consistent results; spoon into the cup and level for accurate measurement.
• Baking soda: 1/2 teaspoon. Fresh baking soda gives a gentle lift and helps create slightly crinkled tops.
• Salt: 1/4 teaspoon. Use fine sea salt or table salt to balance the sweetness; don’t skip it.
• Unsalted butter: 1/2 cup (1 stick), softened. Let it sit at room temperature until easily indented but not greasy; this ensures proper creaming.
• Granulated sugar: 1/3 cup. Provides sweetness and helps crisp the edges.
• Brown sugar: 1/3 cup packed. Use light brown sugar for a molasses note; it contributes chewiness and color.
• Vanilla extract: 1 teaspoon. Real vanilla extract makes a noticeable difference in aroma.
• Egg: 1 large, room temperature. Adds structure and moisture; bring it to room temp before mixing for better emulsification.
• Semi-sweet chocolate chips: 1 1/2 cups. I like Ghirardelli or Nestle Toll House for even melting and reliable texture.
• Sweetened shredded coconut: 1 cup. Bob’s Red Mill unsweetened can be used if you prefer less sweetness, but this recipe is built for sweetened flakes.
• Sliced almonds: 3/4 cup. Use thinly sliced almonds like Blue Diamond; for more crunch, pat them dry in a skillet over medium heat to toast briefly.

Instructions

Preheat the oven: Set the oven to 350 degrees F. Position racks in the center of the oven so the heat circulates evenly; line baking sheets with parchment paper to prevent sticking and easy cleanup. Preheating ensures consistent baking time and even rise. Combine dry ingredients: In a small bowl whisk together 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly distributed. This prevents pockets of baking soda and ensures even lift. Cream butter and sugars: In a mixing bowl using a hand mixer or stand mixer fitted with a paddle, cream 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/3 cup packed brown sugar on medium speed until light and slightly fluffy, about 2 to 3 minutes. Scrape the bowl once to incorporate everything evenly. Incorporate egg and vanilla: Add 1 teaspoon vanilla extract and 1 room-temperature egg; mix on low just until combined. Overbeating after the egg is added can create a cakier texture, so mix sparingly to keep cookies tender. Blend in dry mix: Reduce mixer speed to low and add the dry ingredients in two additions, mixing until just combined. The dough should be slightly sticky but manageable; if it seems dry, a teaspoon of milk will help without changing flavor much. Fold in mix-ins: Using a spatula, fold in 1 1/2 cups semi-sweet chocolate chips, 1 cup sweetened shredded coconut, and 3/4 cup sliced almonds until distributed but not pulverized. Use the spatula to ensure you don’t overwork the dough and break the chips. Scoop the cookies: Using a 1 1/2 tablespoon cookie scoop or rounded spoonful, drop rounded mounds onto parchment-lined baking sheets, leaving about 2 inches between cookies to allow spreading. For uniform baking, keep scoop size consistent. Bake: Bake at 350 degrees F for 9 to 12 minutes. Remove when the edges are set and the centers still look slightly soft; they will firm up as they cool. Avoid waiting until the centers are fully browned to keep them chewy. Cool: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. This step finishes cooking gently and prevents breakage.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment paper to prevent sticking. At room temperature they remain fresh for up to 3 days. For longer storage, freeze baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe bag for up to 3 months. To thaw, leave at room temperature for 30 minutes or warm gently in a 300 degrees F oven for 5 to 7 minutes to refresh crisp edges. If freezing dough scoops, flash-freeze on a tray and then bag; bake from frozen adding 1 to 2 minutes to the bake time.

Ingredient Substitutions

If you prefer a slightly healthier version, substitute half the butter with unsweetened applesauce and reduce granulated sugar by two tablespoons, though expect a softer texture. For dairy-free, use a vegan butter substitute and replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, chilled 10 minutes). If you want a nut-free treat, omit sliced almonds and replace them with roasted pumpkin seeds or extra chocolate chips. Using dark chocolate instead of semi-sweet will deepen the cocoa notes but may make the cookie slightly less sweet.

Serving Suggestions

Serve warm with a glass of cold milk or a robust coffee to complement the chocolate and coconut. For a party, arrange on a platter with clusters of toasted almonds and small bowls of extra chocolate chips for guests to sprinkle on top of warm cookies. These cookies also pair nicely with vanilla ice cream for a quick dessert; sandwich two cookies around a scoop for a cookie-ice cream sandwich. Garnish with a light dusting of confectioners’ sugar or a drizzle of melted chocolate for a more polished presentation.

Seasonal Adaptations

In winter, stir in 1/2 teaspoon of ground cinnamon and a pinch of nutmeg for warming spices. For summer, swap in 1/2 cup white chocolate chips and add 1/4 cup dried cherries for a brighter flavor profile. Around the holidays, fold in 1/4 cup chopped candied ginger for contrast or add orange zest to the dough to provide a citrus lift that pairs well with chocolate and coconut.

Meal Prep Tips

Make a double batch and freeze half of the scooped dough for later. Label freezer bags with the date and bake from frozen when needed; this is excellent for gifting warm cookies with minimal effort. For weekly lunches, pack two cookies per portion in meal prep containers and keep them separated from moist foods to retain texture. If you bake for events, bake a day ahead and store in airtight tins with small pieces of bread to help maintain chewiness.

There’s something comforting about making a batch and watching neighbors and friends enjoy them. Whether you bake them on a lazy Sunday or assemble scoops to freeze for future cozy nights, these Almond Joy inspired cookies are reliable, adaptable, and always a crowd favorite. Give them a try and make them your own.