I’ve long been after an “almond joy cookie”. I really wanted to put one in my cookbook but abandoned the idea of a coconut macaroon dipped in chocolate with an almond when I saw far too many recipes already existed for it (I will say, there is still a surprise almond joy recipe in the book). So when I created these perfect chewy, toasty coconut flavor of coconut, this is the cookie recipe to bookmark. These coconut cookies are soft in the center, crisp at the edges, and finished with a silky chocolate drizzle and toasted sliced almonds for crunch. They come together with simple pantry staples, no chilling required, and they are just as good for a weekend baking project as they are for a holiday cookie tray.
Tips for the Best Coconut Cookies
Use room temperature ingredients. Room temperature butter and eggs blend more evenly, which gives the dough a smoother texture and helps the cookies bake up consistently.
Use just a touch of coconut extract to amp up the coconut flavor!
Do not overbake. Pull the cookies when the centers still look a touch soft. They will continue to set as they cool on the pan, which keeps them chewy instead of dry.
Roll the cookies in shredded coconut for extra toasty coconut flavor!
Let the chocolate set before storing. Giving the chocolate drizzle time to firm up prevents smudging when you stack the cookies for storage or gifting.
In Action
Chewy, crispy edged coconut cookies with dark chocolate drizzle and sliced almonds!
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Storage Instructions
Store the cookies in an airtight container at room temperature for up to 4 days. To freeze, place the cooled, undecorated cookies in a freezer safe bag for up to 3 months, then thaw and add the chocolate drizzle and almonds before serving.
Frequently Asked Questions
Can I use a different nut instead of almonds? Yes, of course!! Sliced or chopped toasted pecans, walnuts, or macadamia nuts all pair beautifully with coconut and chocolate if you want to switch things up.
Can I use white chocolate instead of semisweet? Absolutely. White chocolate drizzle is a delicious variation and pairs especially well with toasted almonds OR you could even do some chopped macadamia nuts.
More Cookie Recipes You’ll Love
If you love this almond joy-inspired cookie, check out my 7-layer chocolate coconut bars in my cookbook or for another out of the box cookie, try my lemon meringue pie inspired cookies!
Ingredients
- 2 cups all-purpose flour 250 grams
- 2 teaspoons cornstarch 5 grams
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 cup unsalted butter 227 grams, room temperture
- 3/4 cup granulated sugar 150 grams
- 3/4 cup dark brown sugar 150 grams
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract optional
- 1/2 cup shredded coconut 60 grams + more for rolling, I use Bob’s Red Mill
- 1 cup semi-sweet chocolate chips 170 grams, for drizzling
- 1/4 cup sliced almonds
Instructions
- Line two large cookie sheet with parchment paper. Preheat the oven to 350F.
- In a small bowl, add flour, cornstarch, baking soda, salt, and cream of tartar. Mix with a fork or whisk to combine.
- In the bowl of a stand mixer fitted with a paddle, add the butter an sugar an beat on medium speed until light and fluffy, about 3 minutes. Add in the egg, vanilla , and coconut extract. Using a nonstick spatula scrape down the sides of the bowl and paddle. Mix again to make sure everything is incorporated. Add in the dry ingredients, including the coconut flakes and mix on low speed until combined. Scoop the dough into large 1/4 balls, these should weigh 85 grams each. Roll each ball in additional coconut flakes and place on prepared sheet pan. Leaving at least 3 inches in between each cookie-these are big cookies!
- Bake for 15-17 minutes, opening up the oven at the 8 minutes mark to lift one side of the sheet pan up and gently let it drop down against the oven rack, this will help the cookie “fall” and give you those crispy ridges on the edges. Remove from oven when edges are lightly golden brown but center is still pale. Let cool.
- In a small microwave-safe bowl add the chocolate chips. Microwave in 30-second intervals, mixing with. a spoon in between until smooth. Drizzle the chocolate over the cooled cookie and sprinkle the sliced almonds on top.
- Cookies can be stored at room temperature for 3-4 days and rolled dough balls can be frozen for up to 4 months.
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