Chewy Almond Joy Coconut Chocolate Chunk Cookies

Why You’ll Love This Recipe

• All the flavor of an Almond Joy candy bar in a soft, chewy homemade cookie.
• Loaded with toasted coconut, crunchy almonds, and melty chocolate in every bite.
• Simple, familiar ingredients and straightforward steps for reliable results.
• Perfect for bake sales, holidays, or freezing ahead for an easy treat anytime.

Grocery List

• Produce: None
• Dairy: Unsalted butter, large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking soda, fine sea salt, vanilla extract, sweetened shredded coconut, roasted unsalted almonds, semisweet chocolate chunks or chips, optional flaky sea salt

Full Ingredients

For the Almond Joy–Style Coconut Cookies

• 1 cup (226 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 2 1/4 cups (281 g) all-purpose flour
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 2 1/2 cups (210 g) sweetened shredded coconut, loosely packed
• 1 cup (140 g) roasted unsalted almonds, roughly chopped
• 1 1/2 cups (255 g) semisweet chocolate chunks or chocolate chips

Optional Finishing Touch

• Flaky sea salt, for sprinkling on warm cookies

Step-by-Step Instructions

Step 1: Get the oven and pans ready

Preheat your oven to 350°F (175°C) with a rack in the center. Line two large baking sheets with parchment paper for easy cleanup and to help the cookies bake evenly without sticking. If your kitchen is very warm, you can also chill the prepared baking sheets in the fridge while you make the dough; this helps keep the cookies thick and chewy instead of spreading too much.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined and no streaks of leavening remain. This step ensures the baking soda and salt are evenly dispersed throughout the dough, which helps the cookies rise properly and season evenly. Set this bowl aside for a moment while you work on the butter and sugars.

Step 3: Cream butter and sugars, then add eggs and vanilla

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for 2–3 minutes, scraping down the sides as needed, until the mixture is light, fluffy, and slightly paler in color. This step incorporates air into the dough, giving you cookies that are chewy yet not dense.

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract. The mixture should look smooth and slightly thick. If it appears curdled, keep mixing for another 30 seconds until it comes together.

Step 4: Combine wet and dry, then fold in coconut, almonds, and chocolate

Add the flour mixture to the butter mixture in two additions, mixing on low speed just until no dry streaks remain. Avoid overmixing at this stage, which can make cookies tough. The dough will be fairly thick.

Using a spatula or the mixer on low, fold in the sweetened shredded coconut, chopped roasted almonds, and semisweet chocolate chunks or chips. Mix just until everything is evenly distributed. You want generous pieces of almond and visible streaks of coconut and chocolate throughout the dough.

Step 5: Chill the dough for best texture

Cover the bowl tightly with plastic wrap or a reusable cover and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling lets the flour fully hydrate and firms up the butter, which helps the cookies bake thicker, chewier, and with deeper flavor. If chilling overnight, let the dough rest at room temperature for about 10–15 minutes before scooping, so it is easier to portion.

Step 6: Scoop and bake the cookies

Using a 2-tablespoon cookie scoop or a heaping tablespoon, portion the dough into mounds and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading. If you like a more rustic look, you can gently pull each dough ball apart and press the two rough sides back together, creating craggy tops that bake up beautifully.

Bake one sheet at a time for 11–13 minutes, or until the edges are light golden brown and the centers look just set but still slightly soft. The cookies will continue to firm up as they cool. If using flaky sea salt, sprinkle a tiny pinch on each cookie immediately after they come out of the oven, while they are still warm and slightly glossy.

Step 7: Cool and serve

Allow the cookies to cool on the baking sheet for 5 minutes. This helps them set so they do not break when you move them. Then, carefully transfer the cookies to a wire rack to cool completely. As they cool, the chocolate will remain pleasantly soft and the coconut will keep the centers chewy. Serve slightly warm for maximum melty chocolate and soft, candy-bar-like texture, or at room temperature for easy stacking and packing.

Pro Tips

• For extra almond flavor, toast the chopped almonds in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant. Let them cool before adding to the dough.
• If your cookies spread too much, chill the scooped dough balls on the tray for 10–15 minutes before baking the next batch.
• Press a few extra chocolate chunks and almond pieces onto the top of each dough ball before baking for a bakery-style look.
• Use room-temperature butter and eggs; cold ingredients do not cream or emulsify as well and can affect texture.
• For slightly thicker cookies, bake them on light-colored aluminum sheets. Very dark pans tend to brown the bottoms faster and can cause more spreading.

Variations

• Dark chocolate lovers: Swap the semisweet chocolate for 60–70% dark chocolate chunks and add an extra pinch of flaky sea salt on top.
• Mounds-style (no almonds): Omit the almonds and increase the shredded coconut to 3 cups for a coconut-and-chocolate-only cookie inspired by Mounds bars.
• Mini cookies: Use a 1-tablespoon scoop and bake for 8–10 minutes for bite-sized treats. Perfect for parties and cookie trays.

Storage & Make-Ahead

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. If you are stacking them, place a piece of parchment paper between layers to keep the chocolate from smearing. For longer storage, freeze baked cookies in a freezer-safe bag or container for up to 2 months; thaw at room temperature. You can also freeze unbaked dough balls: scoop, freeze on a tray until firm, then transfer to a bag and freeze for up to 3 months. Bake from frozen at 350°F (175°C), adding 1–2 minutes to the baking time.

Nutrition (per serving)

Approximate values per cookie (1 of 24): 220 calories, 13 g fat, 8 g saturated fat, 25 g carbohydrates, 2 g protein, 1.5 g fiber, 16 g sugars, 90 mg sodium. Actual values will vary based on exact ingredient brands and cookie size.