Almond Joy Cookies Recipe
Alright, so if you’re anything like me and love a good combo of chocolate, coconut, and nuts, these Almond Joy Cookies are going to be your new favorite. I make them every time we have family over, and trust me, they disappear fast! You get about 60 cookies out of this batch, so there’s plenty to share—or keep all to yourself, no judgment here.
Ingredients:
- 1 ½ cups brown sugar
- 1 ½ cups white sugar
- 10 tablespoons butter (softened)
- 1 cup Crisco (or any shortening)
- 2 ½ teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 eggs
- 5 ¾ cups flour
- 4 cups milk chocolate chips
- 2 cups shredded coconut
- 2 cups chopped nuts (I usually go with almonds, but whatever you’ve got works)
Instructions:
- Mix the Sugars and Fats
First, you’ll want to cream together the brown sugar, white sugar, butter, and Crisco. I usually use an electric mixer for this until it’s all nice and smooth. - Add the Flavor and Eggs
Stir in the vanilla and almond extracts. Then crack in your eggs one at a time, mixing each one in before adding the next. Now go ahead and toss in the shredded coconut. - Prep the Dry Ingredients
In a separate bowl, mix together the flour, baking soda, and salt. Nothing fancy here, just give it a good stir. - Combine Everything
Slowly add the dry ingredients to the wet ingredients. Don’t overmix! You just want everything combined. Overmixing makes cookies tougher, and we want these nice and soft. - Add Chocolate and Nuts
Now fold in the chocolate chips and nuts. The dough will be thick, which is exactly how we want it. - Chill the Dough
This part is important—cover the dough and stick it in the fridge for at least 2-3 hours. I know it’s tempting to skip this step, but chilling the dough makes a big difference. - Bake the Cookies
Preheat your oven to 350°F. Scoop out some dough (I use a spoon or a cookie scoop) and place it on a baking sheet. I line mine with parchment paper because it makes cleanup easier. Leave some space between each one, as they’ll spread while baking.
Here’s a tip: Bake them for 10 minutes, then rotate the pans (front to back, top to bottom), and bake for another 4 minutes. You want the edges to be golden but the centers will still look a bit soft—that’s perfect! - Cool and Enjoy
Let them sit on the baking sheet for a few minutes after you pull them out. This helps them firm up before you move them to a cooling rack.
And there you go! About 60 cookies that are soft, chewy, and loaded with flavor. They’re always a hit, whether for a family gathering or just a cozy night in with a cup of coffee.
