Almond Delight Cookies | Valerie’s kitchen

These Almond Joy Cookies have a deliciously soft and chewy texture with slightly crunchy edges. The flavors of coconut, dark chocolate and almond come together in this absolutely irresistible cookie.

These fun cookies are part of a collection of candy inspired treats including my Toffee Chocolate Chip Cookies and Peanut Butter Cookie Cups.

A pile of Almond Joy Cookies on a white plate with a smaller plate and glass of milk in the background.

people, you must Try these cookies!

You don’t have to be a fan of candy bars to love these incredible cookies. But if you are an Almond Joy lover, you will fall head over heels in love.

They’re a great treat all year round and perfect for Christmas cookies.

A top down shot of cookies with chocolate chips, coconut and almonds on parchment paper.  The cookie in the middle is missing a bite.

One Bowl Almond Delight Cookies

This recipe comes from my friend Mary new cookbook and it’s spectacular. Just by looking at the ingredient list, I knew they were going to be delicious, but they exceeded all of my expectations. The dough for these cookies is mixed together a bowl and cleaning is a breeze. One of Mary’s specialties is creating amazing baked goods with less effort.

The Weeknight Dessert Cookbook

Mary Younkins book The Weeknight Dessert Cookbook, is filled with recipes that you will make more than once. Here you can find everything from cakes to cookies and bars to cobblers and chips. But it doesn’t stop there. She’s also included chapters on ice cream, puddings and sauces, and no-bake treats.

These are exactly the dessert recipes that I like the most – simple, uncomplicated baking at its best. Most only have 5 to 15 minutes of prep time and super easy instructions to get these treats ready as quickly as possible. No complicated kitchen tools or unusual baking molds required. Bakers of all skill levels will love these recipes!

A stack of three biscuits with the top one missing a bite.

Notes on ingredients

Flour, sugar and other ingredients in bowls with text.
  • butter – For really soft butter, let it stand at room temperature for about 2 hours. It’s soft enough if you can press your finger into the side and leave an indentation. Don’t be tempted to melt butter as a shortcut or the texture of the cookie will suffer. Butter softens quickly in the microwave if you forget to attach it.
  • Sugar – Both light brown sugar and granulated sugar.
  • egg
  • Aromacoconut extract And almond extract are key to the tropical taste of these cookies.
  • all purpose flour
  • cornstarch – A little cornstarch helps create a soft, tender cookie with crispy edges.
  • baking powder And kosher salt
  • Shredded Sweetened Coconut – Be sure to go for sweetened coconut, which is moist and sweet, as opposed to the unsweetened variety, which is much drier.
  • Dark chocolate chips – I like Ghirardelli Bittersweet Chocolate Chips, but you should be able to easily find a variety of different brands at most stores.
  • Sliced ​​Almonds
A top down shot of a white plate full of cookies with small bowls of chocolate chips, coconut and almonds around them.

How to make Almond Delight Cookies

Four pictures showing cookie dough being made in a large glass mixing bowl.
  1. Use an electric mixer to beat the butter, brown sugar, and white sugar until light and fluffy. Then add an egg, coconut extract and a little almond extract and beat again until smooth.
  2. Next comes the flour, cornstarch, baking powder, and salt. No need to mess up another bowl – just add the dry ingredients straight into the wet mixture. Fantastic! Beat the mixture well.
  3. Use a wooden spoon to stir in the shredded sweetened coconut, dark chocolate chips, and slivered almonds.
  4. Stir well to mix the ingredients in the batter.

This cookie dough is chunky and rich. There’s a lot of good stuff in there!

Two images show cookie dough balls on a parchment-lined baking sheet and the same cookies after baking.
  1. Scoop the dough out with a medium-sized cookie scoopRoll into balls and place on a parchment-lined baking sheet or silicone baking mat.
  2. Bake the cookies at 350 degrees for 9 to 11 minutes. Let them cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

pro tip

Be careful not to overbake these cookies. They will be round and pillowy when ready to come out of the oven. They will flatten out a bit as they cool.

Almond Joy cookies cooling on a wire rack.

Betcha a lot of money, you’ll eat one before they cool completely! These biscuits never last longer than 24 hours with us.

storage tips

Store the completely cooled cookies between sheets of parchment paper in an airtight container at room temperature. Almond Joy Cookies will stay fresh and delicious for up to a week when stored properly.

Freezing Almond Delight Cookies

Flash freeze balls of unbaked cookie dough by placing them on a baking sheet and then placing the baking sheet in the freezer for about an hour. When frozen solid, place the dough balls in a freezer safe plastic bag and freeze for up to 3 months.

Thaw the dough completely in the fridge and bake according to the recipe. To bake the cookie dough from frozen, simply add an additional 3 to 5 minutes to the baking time.

Cookies Anytime!

With cookie dough blast freezing, you can bake as many cookies as you like. Bake just a few for a treat and save the rest for another day!

A biscuit with a missing bite on top of a pile of other biscuits.

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Almond Joy cookies

These Almond Joy Cookies have a deliciously soft and chewy texture with slightly crunchy edges. The flavors of coconut, dark chocolate and almond come together in this absolutely irresistible cookie.

Preparation time:10 protocol

Cooking time:10 protocol

Total time:20 protocol

Servings: 18 Cookies


  • 6 tablespoon butter, softened
  • Cup light brown sugar
  • Cup granulated sugar
  • 1 egg
  • ½ teaspoon coconut extract
  • ¼ teaspoon almond extract
  • 1 Cup plus 2 tablespoons all-purpose flour
  • 2 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 Cup crushed sweetened coconut
  • 1 Cup dark chocolate chips
  • ½ Cup sliced ​​almonds


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

  • Combine the butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric hand mixer until light and fluffy. Add the egg, coconut extract and almond extract. Beat again until smooth. Add flour, cornstarch, baking soda and salt. Beat to mix well. Add the coconut, chocolate chips. and almonds. Use a wooden spoon to mix the batter.

  • Using a medium-sized cookie scoop, scoop the dough, roll into balls (about 2 tablespoons each), and place them, a few inches apart, on the prepared baking sheet. Bake for 9 to 11 minutes. Remove from the oven when the cookies are puffy and barely baked – do not let them brown. The cookies should be round and pillowy (and not browned at all) when ready to come out of the oven. Let them cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely. They will settle slightly as they cool and become a little flatter.

  • Store fully cooled cookies in an airtight container at room temperature for up to a week.


Portion: 1 cookie · Calories: 201 kcal · Carbohydrates: 21 G · Protein: 3 G · Fat: 12 G · Saturated Fatty Acids: 8th G · Cholesterol: 19 mg · Sodium: 114 mg · Potassium: 129 mg · Fiber: 2 G · Sugar: 12 G · Vitamin A: 130 ie · Vitamin C: 1 mg · Calcium: 46 mg · Iron: 1 mg

Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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This post was originally published on October 8th, 2019. It has been updated with new text and images.

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