Why You’ll Love This Recipe
Small Batch Almond Joy Cookies bring together the irresistible trio of coconut, almonds, and chocolate in a chewy, gooey cookie format. Inspired by the beloved candy bar, these cookies are perfect for when you crave something sweet but don’t want a large batch. They’re quick to whip up and ideal for sharing a few moments of indulgence.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shredded sweetened coconut
sweetened condensed milk
vanilla extract
chocolate chips (semi-sweet or milk)
whole almonds
directions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract until evenly mixed.
Stir in the chocolate chips.
Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them evenly apart.
Press one almond gently into the center of each cookie mound.
Bake for 12-14 minutes, or until the edges are golden brown and the tops are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 10-12 cookies.
Preparation time: 10 minutes
Baking time: 12-14 minutes
Cooling time: 10 minutes
Total time: 32-34 minutes
Variations
Swap semi-sweet chocolate chips for dark chocolate for a richer taste.
Drizzle melted chocolate on top for extra decadence.
Use chopped almonds instead of whole for more crunch in every bite.
Add a pinch of sea salt on top for a sweet-salty contrast.
storage/reheating
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for longer freshness, up to 7 days.
To reheat, place in the microwave for 5-7 seconds for a warm, gooey texture.
FAQs
Can I use unsweetened coconut?
Yes, but the cookies will be less sweet and may have a drier texture.
What if I don’t have whole almonds?
Chopped or slivered almonds work just as well and distribute the nutty flavor more evenly.
Are these cookies gluten-free?
Yes, as long as your ingredients (especially chocolate chips) are certified gluten-free.
Can I freeze these cookies?
Yes, freeze in a single layer, then transfer to a container or bag. Thaw at room temperature.
Do I need to chill the dough?
No chilling required—this recipe is quick and straightforward.
Can I double the recipe?
Absolutely, just scale all ingredients proportionally.
Do they taste exactly like Almond Joy candy bars?
They’re inspired by them and share similar flavors, but the texture is uniquely cookie-like.
Can I make them vegan?
Yes, use sweetened condensed coconut milk and vegan chocolate chips.
How do I keep the cookies from sticking?
Parchment paper or a silicone baking mat works best to prevent sticking.
What kind of chocolate chips are best?
Semi-sweet or milk chocolate chips both work well depending on your preference.
Conclusion
Small Batch Almond Joy Cookies are a quick, satisfying treat for coconut and chocolate lovers. With their chewy centers, crisp edges, and nutty topping, they deliver all the joy of the candy bar in a homemade cookie form—perfect for satisfying your sweet tooth without overindulging.
Print
Small Batch Almond Joy Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious small-batch cookies inspired by Almond Joy candy bars, combining coconut, semi‑sweet chocolate chips, and sliced almonds for a chewy, indulgent treat.
Ingredients
- 1 1⁄6 cups all‑purpose flour (1 cup + 2 Tbsp)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened (1 stick)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1½ cups semi‑sweet chocolate chips
- 1 cup sweetened coconut flakes
- ¾ cup sliced almonds
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheet(s) with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a mixer bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla and egg; mix until just combined.
- Gradually add dry ingredients and mix until incorporated.
- Fold in chocolate chips, coconut flakes, and sliced almonds.
- Using a 1½‑Tbsp cookie scoop or spoon, drop rounded dough onto prepared baking sheet.
- Bake 9–12 minutes, until edges are lightly golden.
- Let cookies cool on sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not over‑mix butter and sugars—cream until just light and fluffy.
- Use parchment paper or silicone mats to prevent sticking.
- Allow cookie sheet to cool between batches or use multiple sheets to prevent spreading.
- For test batch: if cookies spread too much, refrigerate dough 1–2 hours; if too dense, gently flatten dough balls before baking.
- Cookies can be frozen: bake, then freeze in airtight containers, or freeze dough balls for up to 2 months.