I love Love LOVE Almond Joy candy bars.  So much so that I buy bags of them every Halloween knowing full well that it’s not a favorite amongst trick-or-treaters and knowing full well that there’ll be a ton left over for me.  As candy goes, I can’t think of a more perfect combination…creamy coconut, sweet milk chocolate and whole crunchy roasted almonds.  There’s nothing better, really, except this cookie.

Wow.  They are packed with coco-nutty flavor and the magical power to turn a gloomy day bright.

I’ve had this recipe for years, and I’ve seen it on the web, but here’s my take:



  • 1/4 cup butter
  • 1/4 cup Crisco shortening
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk chocolate chips
  • 1 cup sweetened coconut
  • 1 cup chopped roasted almonds


  1. Pre-heat oven to 375 degrees. Place 1 cup whole almonds on a baking sheet and toast in oven for 8 - 10 minutes. Remove from oven and cool. Cut each almond in half

  2. Combine dry ingredients; set aside.

  3. In a large bowl, cream together butter, shortening and sugars. Beat in the eggs, one at a time, and stir in extracts. Stir in the dry ingredients until well mixed, then stir in chocolate chips, coconut and almonds. (Note: you may have to blend it together with your hands, because the mixture tends to be crumbly).

  4. Form into large rounded balls using a 1 1/2" diameter cookie scoop. Place on an ungreased cookie sheet, and flatten tops slightly

  5. Bake for 8 - 10 minutes. Cool on baking sheet for 5 minutes before removing to wire rack. 

Recipe Notes

Yield:  38 large cookies.

Give these cookies a go… they’ll make every minute you spend on the treadmill well worth the effort!


0 thoughts on “Almond Joy Cookies

  1. Teresa says:

    De-lish!! Well worth a cross country trip! While you are busy casting on 180 stitches, I’ll be baking a batch of these cookies.