Almond Joy Cookies

Calling all Chocolate Chip Cookie lovers!! Put a unique twist on your traditional chocolate chip cookies, with this Almond Joy Cookie Recipe. Laced with Coconut Flakes and Sliced Almonds, stuffed with Bittersweet and Semi-Sweet Chocolate- this cookie will melt in your mouth!

This cookie is gooey on the inside,  yet the toasted coconut flakes bring perfectly crispiness to the outside (a rare find!).


Some tips for making these cookies turn out perfect…. don’t over-mix the dough! The final dough should be a little more crumbly than your standard chocolate chip cookies. When adding in the flour, don’t stir it so much that the dough is consistent. If you do, then by the time you add the nuts, coconut and chocolate chips the dough will be overly mixed. What’s the big deal? Overmixing the dough pops all of the air bubbles in it that are needed to give you a gooey-centered & crispy edged cookie. Instead you’ll be left with dense, dry and brick-like cookies. No one wants that!


Also important, form the dough into loose, jagged balls. You’re probably asking yourself, “what does that even mean?” It means if you’re using a cookie scoop, don’t pack the dough tightly. And don’t scrape the edges of the scoop – you don’t want perfect circles here! Also, you can roll the dough in coconut flakes just before baking. The oven toasts the coconut to give your cookie a crispier outside.


Lastly, leave these in the oven! So many people love gooey cookies. (My mom and I are the only people I know who appreciate a crispy burnt cookie!) But if you just trust me here… bake these a little longer than normal. Just enough so that the jagged pieces of dough are brown and crispy. The inside will still be gooey and melt in your mouth, but the outside crunch gives you a whole new cookie experience!



Almond Joy Cookies


  • 2 Sticks Butter ( I use Organic, Salted)
  • 1 C Dark Brown Sugar (Organic. Makes a HUGE difference)
  • 1 C Sugar
  • 2 tsp. Vanilla
  • 2 Eggs
  • 1 tsp. Salt
  • 2 1/2 C. Unbleached White Flour
  • 1/2 C. Wheat Pastry Flour
  • 2 tsp. Baking Powder
  • 4 C Sweetened Coconut (do not pack too tightly when measuring)
  • 2 C Sliced Almonds
  • 12 oz. Semi-sweet Chocolate Chips
  • 12 oz. Bittersweet Chocolate Chips
  • Coarse Salt to sprinkle on top before baking


  1. Cream together the butter and sugars.
  2. Add vanilla and eggs, and mix until well blended.
  3. Sift the flours. Add it in, gradually mixing in salt and baking powder.
  4. Add the coconut and almonds. Lastly add the chocolate chips.
  5. Form the dough into loose, jagged balls. (The jagged the better. Those pieces get crispy, and leave the inside gooey). Place on cookie sheet.
  6. Sprinkle with just a dash of coarse salt.
  7. Bake on 375 until golden brown.
  8. Note: For coconut lovers these taste best if you throw some extra coconut in as you form balls so that some extra coconut gets dark and crunchy on outside of cookies when you bake them.


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    1. Post
      Madison Turner

      Hi there!! Sorry for the delay. You can use regular flour in place of the pastry. The pastry does help give it a silkier texture. (I replace 1/4-1/2 Cup flour in ALL of my cookie recipes with Pastry), but not necessary.

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