Almond Joy Cookies

You know those when you really need to go grocery shopping but instead you pretend like you're on Iron Chef and make random meals out of the scraps of your kitchen inventory? I had a similar experience with these cookies. I needed any treat for an occasion I was going to, but the only problem was I had limited items besides the usual flour, sugar, butter etc. and no time to go grocery shopping. I had marshmallows and graham crackers left over from the chunky s'mores bars but those can pretty much only be combined to be a different s'mores item - boring. I had a bunch of raisins from the good morning muffins but I wasn't going for healthy this time around. Then I finally got an idea! I had just a little bit of sliced almonds left over from the bee sting cake and I uncovered a hidden bag of chocolate chips and shredded coconut under a giant package of powdered sugar. Chocolate and almond is a wonderful combo, but the addition of coconut takes it to a whole new delicious level. DONE! I give you - Almond Joy Cookies packed with tons of chocolate chips, sweet shredded coconut, and sliced almonds.

Almond Joy Cookies // Becca Bakes (
Almond Joy Cookies // Becca Bakes (
Almond Joy Cookies // Becca Bakes (
Almond Joy Cookies // Becca Bakes (

Almond Joy Cookies
Level of Difficulty: Easy


  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 +1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup sweetened shredded coconut, loosely packed
  • 1 cup sliced almonds


  1. Preheat oven to 350 degrees F
  2. In a large bowl, cream together the butter, white sugar, and brown sugar
  3. Beat in the eggs one at a time, then stir in the vanilla and almond extracts
  4. Dissolve baking soda in 1 tbsp of water and add to batter along with salt
  5. Add flour, one cup at a time, until combined
  6. Gently fold in chocolate chips, coconut, and almond
  7. Cover bowl with plastic wrap and chill dough for 30 minutes
  8. Drop dough by large spoonfuls onto cookie sheet
  9. Bake for 10-12 minutes or until edges are nicely browned.