You’re in for a treat! These Almond Joy Cookies are inspired by the classic candy bar—chewy coconut cookies with chocolate chunks, almonds, and a rich, fudgy texture. Perfect for a big batch to share (or hoard)!
🍪 Big-Batch Almond Joy Cookies
(Makes ~24 large cookies)
📝 Ingredients
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1 cup (2 sticks / 225g) butter, softened
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1 ½ cups (300g) brown sugar (or mix of white + brown)
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2 large eggs, room temp
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1 tbsp vanilla extract
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2 ¼ cups (280g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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2 cups (180g) shredded sweetened coconut
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1 ½ cups (250g) chocolate chunks/chips (dark or milk)
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1 cup (120g) chopped almonds (toasted for extra flavor)
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(Optional) ½ cup (50g) cocoa powder for double-chocolate version
🔥 Instructions
1️⃣ Toast coconut & almonds: Spread coconut and chopped almonds on a baking sheet. Bake at 350°F (175°C) for 5-7 mins until golden. Cool.
2️⃣ Cream butter & sugar: Beat butter + sugar until fluffy (~3 mins). Add eggs + vanilla.
3️⃣ Dry ingredients: Whisk flour, baking soda, salt (and cocoa powder if using). Gradually mix into wet ingredients.
4️⃣ Fold in goodies: Stir in toasted coconut, chocolate, and almonds.
5️⃣ Chill dough (30 mins–1 hour) for thicker cookies.
6️⃣ Bake: Scoop 2-tbsp balls onto parchment-lined sheets. Bake at 350°F (175°C) for 10-12 mins (edges golden, centers soft).
7️⃣ Cool 5 mins on tray, then transfer to rack.
✨ Pro Tips
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For gooey centers: Underbake slightly (10 mins).
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Salt sprinkle: Flaky sea salt on top for contrast.
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Storage: Keep in airtight container for up to 5 days (or freeze dough balls for fresh cookies anytime!).
🥥 Variations
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Vegan? Use coconut oil + flax eggs.
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Nut-free? Skip almonds, add extra chocolate.
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Crispy edges? Bake at 375°F (190°C) for 9 mins.
These taste just like the candy bar—but better!