Almond Joy Cookies

This post may contain affiliate links. Please read our disclosure policy. 

These Almond Joy Cookies taste just like the nostalgic candy bar we all grew up sneaking from the Halloween bowl — only richer, chewier, and impossibly better. They’re thick, sticky-sweet coconut cookies loaded with chocolate, packed with crunchy almonds, and finished with a glossy chocolate drizzle that “glues” a whole almond on top. Every bite is soft, chewy, and joy-in-cookie-form.

Why this recipe is so delicious: We’re using sweetened shredded coconut plus sweetened condensed milk to build that classic sticky-chewy Almond Joy texture, chopped nuts for crunch, and a double dose of chocolate — some in the dough and some melted on top. The result is a candy-bar-meets-bakery-cookie hybrid that’s unbelievably fun and totally irresistible.

If you love almond + coconut treats as much as I do, try my Almond Butter Cookies, Chinese Almond Cookies, or Almond Joy Bars next!

💗 Let’s get baking, friend — this one always disappears fast.

✨ Before You Begin

✨ Use wet fingers (or lightly sprayed fingertips) to flatten the cookie mounds — this dough is sticky!
✨ Line your sheets with parchment or Silpat for even browning and easy release.
✨ Divide your chocolate chips before starting. Half go in the dough, the rest get melted for drizzling.
✨ Toast your almonds if you want extra crunch and flavor.
✨ Let cookies cool fully so the chocolate drizzle sets and the texture becomes perfectly chewy.

Almond Joy Cookies Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Sweetened Flake Coconut – Flaked coconut is wider and larger than shredded, giving the cookies more body. Shredded works if needed but the texture will be slightly softer.

All-Purpose Flour – Just enough flour to bind the coconut and sweetened condensed milk so the cookies don’t puddle or spread too thin.

Salt – A tiny pinch balances sweetness and deepens chocolate flavor. Don’t skip it.

Chopped Almonds – Add crunchy texture. Toasting them is optional but delicious.

Chocolate Chips (divided) – Half mix into the dough; the other half melts into a silky drizzle that holds the whole almond on top.

Vanilla & Coconut Extracts – Vanilla rounds the flavor, while coconut extract boosts that classic candy-bar taste.

Sweetened Condensed Milk – This is the secret to that chewy, sticky Almond Joy texture. No substitutes.

Whole Almonds – One for the top of each cookie — the signature look!

How to Make Almond Joy Cookies

Mix the coconut, flour, salt, chopped almonds, and half the chocolate chips in a large bowl. In a separate bowl, whisk the sweetened condensed milk with the vanilla and coconut extracts, then pour it into the coconut mixture and stir until everything is evenly coated.

Scoop the dough into golf-ball-sized mounds on a lined baking sheet and gently flatten them with wet fingertips so they bake evenly. Bake at 350°F for 10–12 minutes, until the edges turn golden. While the cookies cool, melt the remaining chocolate chips, drizzle the chocolate over each cookie, and press a whole almond on top. Let them cool completely so the chocolate sets and the cookies become perfectly chewy.

⭐ Pro Tips

⭐ The pan-press hack: Place all dough balls on the sheet, cover with wax paper, and gently press another sheet pan on top to flatten them all evenly. Fast, tidy, and uniform.

⭐ Don’t overbake. Golden edges = done. Overbaking will make them dry instead of chewy.

⭐ Chill the dough for 10 minutes if your kitchen is warm. It helps prevent spreading.

⭐ Use milk chocolate if you want a true Almond Joy flavor — semisweet gives more contrast and richness.

⭐ Add flair! A sprinkle of flaky sea salt over the warm chocolate drizzle is DIVINE.

🔬 The Baking Science

Sweetened condensed milk is the magic here. When baked, its concentrated sugars caramelize and bond with the coconut fibers, creating that bend-but-chewy texture Almond Joys are famous for. The small amount of flour prevents the mixture from pooling or leaking fatty moisture during baking, helping the cookies keep their shape.

How To Make Almond Joy Cookies

1. Mix together coconut, flour, salt, almonds, and 1 cup of chocolate chips.
2. In a small bowl mix together vanilla extract, coconut extract, and sweetened condensed milk
3. Stir in to the coconut mixture.
4. Scoop and shape the dough.
5. Drop onto the prepared baking sheet.
6. Flatten cookie dough with your fingers and bake.
7. Drizzle the melted chocolate chips and decorate it with whole almonds on top.

***See the full instructions below.

Storing + Freezing + Make-Ahead Tips

Storing

• Store in an airtight container for up to 5 days. If stacking, place parchment between layers to keep the chocolate intact.

Freezing

• Freeze fully baked and cooled cookies on a sheet pan until solid, then transfer to a freezer bag. They keep beautifully for up to 2 months.

Make-Ahead

• You can scoop and flatten the dough balls in advance and refrigerate them for up to 24 hours. Bake straight from the fridge — just add 1–2 extra minutes.

✦ Frequently Asked Questions

✦ Can I use shredded coconut instead of flaked?

Yes! Shredded coconut works just fine, but the cookies will be slightly softer and denser.

✦ Can I use milk chocolate instead of semisweet?

Absolutely — milk chocolate gives you that authentic Almond Joy vibe.

✦ Why did my cookies spread?

Most likely, the dough wasn’t flattened consistently, or the dough was warm. Chill for 10 minutes next time.

✦ Are these gluten-free?

Not as written, but you can swap the flour for a GF all-purpose blend with good results since the recipe uses so little flour.

✦ Can I skip the whole almond on top?

Yes — but it adds crunch, beauty, and the iconic Almond Joy look.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

More Almond + Coconut Treats You’ll Love

• Almond Cookies – Soft, fragrant, and full of pure almond flavor — a simple classic that always satisfies.
• Coconut Chocolate Chip Cookies – Chewy, sweet, and studded with chocolate.
• Coconut Cream Pie Bars – Dreamy, creamy, and crowd-pleasing.
• Coconut Cookie Sandwiches – Sweet, creamy, and irresistibly chewy with a silky filling tucked between two coconut-packed cookies.
• Chewy Lime Cookies – Bright, citrusy, and tender with the perfect tropical twist to complement almond and coconut desserts.

Tried This Recipe?

💌 And while you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌

If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks!

📸 And if you Gram… don’t forget to share your photo on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!

Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

Save Recipe!

Print Recipe Pin Recipe

Almond Joy Cookies

These decadent almond joy cookies are the sticky sweet reincarnate of the coconut candy Hershey’s pumps out by the truckload, only better!

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Servings: 24 -30 Cookies

Author: Kathleen

Ingredients

• ▢ 1 (14-ounce) bag sweetened flake coconut
• ▢ 2/3 cup all-purpose flour
• ▢ 1/4 teaspoon salt
• ▢ 3/4 cup almonds chopped
• ▢ 2 cups chocolate chips divided
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 1/2 teaspoon coconut extract
• ▢ 1 (14-ounce) can sweetened condensed milk
• ▢ 24-30 whole almonds

US Customary - Metric

Instructions

• Preheat oven to 350°F (177°C) and line cookie sheets with Silpat mats or parchment paper.
• In a large mixing bowl, mix together coconut (1 bag), flour (2/3 cup), salt (1/4 teaspoon), almonds (3/4 cup), and 1 cup of chocolate chips.
• In a small bowl mix together vanilla extract (1 1/2 teaspoons), coconut extract (1/2 teaspoon), and sweetened condensed milk (1 can). Stir in to the coconut mixture.
• Scoop out a golf ball size ball of dough and drop it onto the prepared cookie sheet, 2 inches apart. Flatten cookie dough with your fingers (dip them in water or spray them with nonstick cooking spray to prevent sticking).
• Bake for 10-12 minutes or until the edges of the cookies are golden brown.
• Place the remaining 1 cup of chocolate chips in a small microwave-safe bowl. Microwave on 50% for 30 seconds, and stir until completely melted. Spoon melted chocolate into a small ziplock. Cut off one corner and drizzle each cookie with chocolate. Top each cookie with one whole almond in the melted chocolate.
• Allow the cookies to cool completely and set. Store in an airtight container.

Fans Also Made:

• 
  Almond Biscotti Recipe
• 
  Almond Crescent Cookies (Like Grandmas!)
• 
  Coconut Almond Macaroons
• 
  Cowboy Cookies

RATE THIS RECIPE

Save Recipe!

Notes

1. Shaping: You’ll have to flatten each cookie with wet fingertips to prevent sticking or you can use a simple hack.
   • Put all the little cookie balls on the pan spaced 2 inches apart and cover with wax paper. Then gently press the bottom of another cookie pan on top of the wax paper to evenly flatten all your cookies simultaneously. This will also keep them uniform, so they bake evenly.
2. Sweetened Flake Coconut –Flaked coconut is larger and wider than shredded coconut and it’ll give your almond joy cookies more substance. If you can only find shredded coconut, that will work too but it may change the texture of your cookies a little.
3. Sweetened Condensed Milk – This helps develop that sticky chewy coconut texture we’re duplicating from the candy bar we all remember and it’s crucial to the recipe.
4. Salt – Don’t skip the little pinch of salt. It may seem counterintuitive, but this tiny amount actually reduces bitterness and intensifies the sweet factor.
5. Chocolate Chips – Oh, here’s the yummy! You’ll need to divide the chocolate chips because half will go in the almond joy cookies recipe and the other half will be melted and drizzled on top to ‘glue’ the almond in place. Choosing semi-sweet chocolate chips or milk chocolate chips is up to you.
6. Almonds – You’ll need close to 30 whole almonds and nearly a cup of chopped almonds. The chopped almonds add a little extra crunch to this almond joy cookies recipe and if you have the time you can toast them for the added crunch factor.

Nutrition

Serving: 1/24 of the recipe | Calories: 253kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 76mg | Potassium: 103mg | Fiber: 3g | Sugar: 24g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.6mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

On your phone? Check the web story here.

Pin

Share

Email

17K Shares