Almond Joy Cookie Recipe

This Almond Joy Cookie Recipe features a rich chocolate cookie topped with a sweet coconut mixture and melted chocolate. It’s full of all the flavors we love in the classic candy, and it’s always a winner.

almond joy cookies on a white plate and teal and white napkin

We love Almond Joys and we love cookies. So of course, we decided to put them together. After all, what could be better than a combination of Almond Joys and cookies? After having a few, we have the answer. Nothing. Nothing is better.

These are the best chocolate cookies, thick, soft, rich and just a little chewy, everything that makes the perfect cookie.  The coconut mixture is easy to make and taste just like the inside of an Almond Joy.  I use lightly salted almonds for a little pop. 

almond joy cookie held in a woman's hand after it's been bitten in half

❤️ Why You’ll Love This Recipe

  • It only takes a few basic baking ingredients.
  • Both the cookie and topping are super easy to make.
  • These cookies taste just like Almond Joy!
butter, sugar, flour, coconut, egg, chocolate chip, vanilla, cocoa powder, and sweetened condensed milk on a marble counter


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You’ll only need a few basic baking ingredients to make this recipe, and you’ll probably have most if not all of them in your kitchen already. Whatever you don’t have is easily found at your local grocery store. The main ingredients are listed here, but you’ll find the complete list of ingredients along with amounts in the recipe card at the end of the post.


  • Butter
  • Sugar
  • Brown sugar
  • Cocoa powder


  • Shredded sweetened coconut
  • Sweetened condensed milk
  • Semi-sweet chocolate chips
  • Lightly salted almonds

These cookies are incredibly easy to make. The dough and the topping are both very simple and only take a few steps.

Step 1: Prep

Preheat the oven to 350 degrees. Then, line a baking sheet with parchment paper and set aside.

Step 2: Combine the Wet Ingredients

Beat the butter, brown sugar, and white sugar until fluffy. Then, mix in the egg and vanilla until combined.

Step 3: Add the Dry Ingredients

Mix in the flour, baking soda, cocoa powder, and salt. Mix until you form the dough. Then, chill for 30 minutes.

dough balls on a parchment lined baking sheet

Step 4: Bake

Separate the dough into 6 balls and place them on the baking sheet. Bake for 10 to 12 minutes. Then, let the cookies cool on the baking sheet for another 10 minutes. Transfer the cookies to a wire rack to cool completely.

coconut being scooped on top of chocolate cookies

Step 5: Make the Coconut Topping

Mix the coconut and sweetened condensed milk thoroughly in a medium bowl.

finished almond joy cookies on a parchment lined baking sheet

Step 6: Top the Cookies

Divide the coconut topping evenly among the 6 cookies. Then, melt the chocolate in a microwave-safe bowl until smooth. Spread it over the 6 cookies, then top each one with 3 almonds. Enjoy!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Mounds Cookies – Omit the almonds to make Mounds cookies.
  • Unsweetened Cocoa Powder – Dutch processed cocoa will work well.
  • Chunky – Add chocolate chunks or chips and almonds to the dough.

If you’re already chomping at the bit for these cookies, then be sure to check out our almond thumbprint cookies.

almond joy cookie held in a woman's hand

🥄 Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Hand mixer
  • Baking sheet
  • Parchment paper

🥫 Storage

Store these cookies in an air-tight container a room temperature for up to 3 days. You can also store these cookies for up to 5 days in an air-tight container in the refrigerator. For longer storage, you can freeze them for up to 2 months in an air-tight, freezer-safe container.

💭 Tips

  • Be sure to chill the cookie dough so they don’t spread too much.
  • To accurately measure the flour, gently spoon it into the measuring cup and level it with the flat of a knife. Scooping directly into the measuring cup compacts the flour.
  • The key to perfectly baking these cookies is to let them cool on the baking sheet. That’s where they’ll finish fully baking.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Who invented Almond Joy?

Almond Joy was invented by Peter Paul, Inc. in 1946, 26 years after they invented Mounds.

Do these cookies really taste like Almond Joy?

They sure do. The combination of chocolate cookie, sweetened coconut topping, melted chocolate, and almonds absolutely taste like Almond Joy.

Why is cookie dough chilled?

Chilling cookie dough solidifies the butter in the cookies. This causes them to spread less as they bake.

🍽 More Recipes

Do you enjoy cookies? Then try these delicious recipes:

📌 PIN IT!!

almond joy cookies on a white plate and teal and white napkin

🧾Recipe Card

Want to make this almond joy cookies recipe? Print the recipe card below, or pin this recipe, so you can find it later.

almond joy cookies on a white plate and teal and white napkin

Almond Joy Cookies

This Almond Joy cookie recipe is loaded with all the flavors we love in the classic candy but in cookie form. It's so easy and so delicious!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 57 minutes
Servings: 6 Cookies
Calories: 164kcal


  • Measuring Cups and Spoons
  • Mixing Bowl
  • Hand mixer
  • baking sheet
  • parchment paper


  • ½ cup butter
  • ¾ cup brown sugar
  • 2 tablespoon white sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  • 1 ½ cups shredded sweetened coconut
  • cup sweetened condensed milk
  • 6 ounces  semi sweet chocolate chips
  • lightly salted almonds


  • Preheat your oven to 350 degrees.
  • Line a baking sheet with parchment paper then set aside.
  • In a large bowl beat the butter, brown sugar, and white sugar together until light and fluffy.
  • Next mix in the egg, and vanilla extract until combined.
  • Next mix in the flour, baking soda, cocoa powder, and salt and mix until a dough forms.
  • Chill for 30 minutes.
  • Separate the dough into 6 balls and place them on the baking sheet.
  • Bake the cookies for 10-12 minutes.
  • Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack.
  • Cool the cookies completely.
  • Meanwhile make your coconut topping.
  • In a medium bowl mix the coconut and sweetened condensed milk together until well mixed.
  • Divide the coconut mixture among the 6 cookies, topping them with coconut mix.
  • In a microwave safe bowl melt the chocolate in 30 second intervals until smooth and melted.
  • Spread the chocolate on top of each cookie.
  • Place 3 almonds on the top of each cookie.
  • Serve!


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Cookie | Calories: 164kcal | Carbohydrates: 36g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 229mg | Potassium: 185mg | Fiber: 3g | Sugar: 32g | Vitamin A: 73IU | Calcium: 59mg | Iron: 1mg

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  1. You don’t say how much of any of the coconut topping.

    1. I’m sorry Sandy. I fixed it I don’t know why it wasn’t showing