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    Home » Recipes » Cookies

    Almond Joy Cookies

    Published: Dec 10, 2023 · Modified: May 7, 2025 by Maria Doss · This post may contain affiliate links · Leave a Comment

    pinterest image.

    These Almond Joy Cookies aka coconut almond cookies have crispy edges, with a soft and chewy inside. They are full of irresistible coconut flavor and not overly sweet. If you love almond joy or mound candy bars, then this recipe is a must-try - No condensed milk!

    Jump to Recipe
    a hand holding one almond joy cookie.

    Tasty almond joy cookies are a treat! Every bite is a perfect blend of coconut and almond goodness and not not overly sweet, like the oat flour cookies. The cookie's center is irresistibly moist and chewy, making them incredibly addictive.

    What are almond joy cookies? Almond Joy is a beloved candy bar featuring a sweet coconut confection topped with a whole almond and enveloped in milk chocolate. It's a slight variation of a similar candy called Mounds, produced by the same company. The Mounds bar, however, excludes the almond and is coated in dark chocolate instead.

    Almond joy cookies are inspired by the candy bars and is baked into a cookie made with sweetened shredded coconut and sliced almonds and then topped off with a whole almond, for the iconic look.

    Jump to:
    • Why you love them?
    • Ingredients
    • Variations
    • How to make?
    • How to store?
    • Helpful tips
    • Recipe FAQs
    • More almond cookies
    • Almond Joy Cookies

    Why you love them?

    1. Coconut lovers dream.
    2. Small batch recipe of only 10 to 11 cookies. Double the recipe to make a bigger batch.
    3. Crunchy edges with chewy, moist middle... so good!
    4. No chilling needed.

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    1. Sweetened shredded coconut - Use sweetened shredded coconut like in chocolate coconut macaroons and not unsweetened. This almond joy cookies recipe is generously packed with coconut—I include more than 1 cup of it.
    2. Almond - I use both sliced and whole almonds in this recipe. Sliced almonds are mixed into the dough, lending a delicate crunch and enhancing the overall flavor. Additionally, I adorn the cookies with a whole almond on top, replicating the iconic appearance of the candy bar.
    3. Chocolate - Like for the Christmas chocolate fudge, I opted for semi-sweet chocolate chips as their deep, rich taste complements the sweetness of the cookie. If you prefer a more authentic candy flavor, you can substitute with milk chocolate chips.
    4. Egg white - One egg white is used both for binding the ingredients and maintaining the cookies' white color. Looking for a way to use the leftover egg yolk? Make these air fryer chocolate chip cookies recipe.
    5. Confectioners sugar - This addition not only softens the cookies but also improves their texture; the small amount of cornstarch in the confectioners' sugar further enhances binding.
    6. Butter - Just 2 tablespoons of butter for flavor and richness.
    7. All purpose flour - Only 2 and a half tablespoons of flour are used to help with binding and to impart a soft texture to the cookies.

    Sweetened or unsweetened coconut? Grocery stores typically carry two types of coconut—sweetened and unsweetened. Through multiple recipe tests using both varieties, I discovered that the sweetened coconut yielded the chewiest and most flavorful cookies. However, rest assured, I carefully adjusted the sugar quantity to achieve the ideal level of sweetness without overwhelming sweetness.

    Variations

    1. Mounds cookies -To alter the dough, exclude the sliced almonds, include an extra ¼ cup of sweetened shredded coconut, and skip the whole almonds.
    2. Dip in chocolate - Skip the drizzle and dip the bottom of the cooled almond joy cookies in melted chocolate and place on a parchment paper to set.
    3. Cookie sandwiches - Sandwich two cooled cookies with some melted chocolate or Nutella.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    2 photo collage of making coconut cookie dough in a white bowl.
    2 photo collage of making coconut cookie dough in a white bowl.

    1 & 2. Add butter, egg white, vanilla and confectioners sugar into a large bowl and beat with a hand held electric beater for about 2 minutes, until thick and creamy.

    3 & 4. Add sliced almonds, all purpose flour and coconut and continue beating for 20 to 30 seconds , until thoroughly combined.

    a hand shaping coconut cookie mixture on a parchment lined baking sheet.

    5. Using an ice cream scoop, place approximately 2 tablespoons of cookie dough onto a parchment-lined baking sheet, ensuring they are about an inch apart. Then, lightly press down on the cookie dough with the back of a wet spoon to slightly flatten them.

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    coconut almond cookie mixture on a parchment paper.

    6. Place a whole almond in the center of each cookie, pressing lightly. Bake the almond joy cookies for 15 to 18 minutes, or until the edges turn golden brown while the center remains pale.

    a hand holding one almond joy cookie.

    Drizzle some melted dark chocolate on top of the cooled cookies, let set!

    How to store?

    • Room temperature - Almond joy cookies can be stored in a sealed container, at room temperature for up to 10 days.
    • Freeze - If you wish to prepare them ahead of the busy holiday season, you can freeze the cooled almond joy cookies for up to 2 months. Thaw them overnight, drizzle melted chocolate over them, and let them set.

    Helpful tips

    • Avoid using unsweetened coconut as it not only reduces the sweetness but also alters the texture of the cookies.
    • Semi-sweet or dark chocolate complements the sweet almond joy cookies perfectly.
    • Eggs are easier to separate when cold.
    • Using a cookie scoop for portioning will ensure uniformity and even baking.
    • Coconut can easily burn once it reaches a certain point. Be sure to check frequently during the last few minutes of baking. The cookies should only turn a light golden brown.
    • This recipe yields a small batch of 10 to 11 cookies, but it can be effortlessly doubled to make a larger batch. To ensure even baking, bake them in two separate batches on different baking sheets, one at a time.

    Recipe FAQs

    Why did it spread?

    These cookies don't spread like typical cookie recipes. Here are a few reasons why your cookies might have spread during baking - You used less coconut than required, or attempted an eggless version by excluding the egg white.

    Are they gluten free?

    They do have a small addition of all purpose flour which makes them not gluten free. However, you could try replacing all purpose flour with a gluten free all purpose flour or almond flour.

    Should I toast the coconut?

    Not necessary! I tested these almond joy cookies both ways and was very pleased with the untoasted version. Not only does it eliminate an extra step, but it also results in a softer and chewier cookie that we thoroughly enjoyed.

    almond joy cookies placed on a wire rack.

    More almond cookies

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      Almond Flour Peanut Butter Cookies with Chocolate Chips
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      Almond Flour Thumbprint Cookies
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      3 Ingredient Almond Butter Cookies
    • 12 almond flour chocolate chip cookies placed on a metal wire rack.
      Almond Flour Chocolate Chip Cookies
    a hand holding one almond joy cookie.

    Almond Joy Cookies

    These Almond Joy Cookies aka coconut almond cookies have crispy edges, with a soft and chewy inside. They are full of irresistible coconut flavor. If you love almond joy or mound candy bars, then this recipe is a must-try - No condensed milk!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 11 cookies
    Calories: 132kcal
    Author: Maria Doss

    Ingredients

    Group-1

    • 2 tablespoons unsalted butter room temperature
    • 1 large egg white
    • ½ cup + 1 tablespoon confectioners sugar
    • ½ teaspoon vanilla extract

    Group-2

    • 1 ¼ cups sweetened shredded coconut
    • ½ cup sliced almonds
    • 2 ½ tablespoons all purpose flour

    Group-3

    • 11 whole almonds
    • ¼ cup semi sweet chocolate chips
    • 1 teaspoon coconut or vegetable oil
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    Instructions

    • Pre heat oven to 350°F, line a baking sheet with parchment paper and set aside.
    • Add all group-1 ingredients ( butter, egg white, confectioners sugar and vanilla) into a large bowl and beat with a hand held electric beater for about 2 minutes, until thick and creamy.
    • Add all group-2 ingredients (sliced almonds, coconut and flour), and continue beating for 20 to 30 seconds , until thoroughly combined.
    • Using an ice cream scoop, place approximately 2 tablespoons of cookie dough onto a parchment-lined baking sheet, ensuring they are about an inch apart. Then, lightly press down on the cookie dough with the back of a damp spoon to slightly flatten them.
      Tip: Using a dampened spoon—submerged in a bowl of water and then shaken to remove excess water—enables you to flatten them without encountering sticking issues.
    • Place an almond in the middle of each cookie, pressing lightly.
    • Bake cookies for 15 to 18 minutes or until the edges look golden brown and middle is still white. Place pan on a wire rack to cool.
    • Using a spoon or a fork, drizzle melted chocolate on the cooled cookies. Let chocolate set before serving.
      To melt chocolate, place chocolate chips and coconut oil into a microwave safe bowl and cook in microwave for 20 to 30 seconds or until melted.

    Notes

    Don't use unsweetened coconut - It not only reduces the sweetness but also alters the texture of the cookies.
    Egg white - Eggs are easier to separate when cold.
    Use a cookie scoop - It ensures uniformity and even baking.
    Remove promptly - Coconut can easily burn once it reaches a certain point. Be sure to check frequently during the last few minutes of baking. The cookies should only turn a light golden brown.
    Double the recipe - This recipe yields a small batch of 10 to 11 cookies, but it can be effortlessly doubled to make a larger batch. To ensure even baking, bake them in two separate batches on different baking sheets, one at a time.

    Nutrition

    Serving: 1cookie | Calories: 132kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 32mg | Potassium: 103mg | Fiber: 1g | Sugar: 6g | Vitamin A: 66IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

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