Double Chocolate Almond Joy Cookies Recipe

Jennie Phaneuf | One Sweet Mess

Double Chocolate Almond Joy Cookies have toasted almonds and coconut sprinkled on the top. A moist and heavenly cookie.

I'm going to assume that you're all familiar with the classic Almond Joy candy bar? If not, it's a brick of sweet coconut topped with crunchy almonds that has been drenched in chocolate.

Sounds good, right? Well, that's because it is.

Double Chocolate Almond Joy Cookies Photo

While I like candy bars, I don't LOVE them. I can't give you any specific reasons as to why, but they're just not my favorite.

I prefer to mimic my favorite candy bars in the form of baked goods, specifically these peanut butter stuffed chocolate chip cookie cups.

Because, cookies.

Double Chocolate Almond Joy Cookies Picture

I think my love of cookies has a lot to do with the fact that they're so easy to make and require very little waiting. When I get a hankering for something sweet, I want it NOW. Not in four hours or the next day--now!

I am not a patient person, folks.

These cookies are double the chocolate, and who doesn't like that, right? The base of this cookie recipe is made with a significant amount of butter. Is it crazy--yes.

However, the butter is what makes this cookie so tender and melt-in-your-mouth delicious, so it's also completely necessary. I love that they stay soft and chewy even after they cool.

Double Chocolate Almond Joy Cookies Image

I loaded the batter with cocoa powder, chocolate chips, and shredded coconut. The natural oils in the coconut infuse the cookies as they bake--hello, flavor!

Because I absolutely adore coconut, I added a few pinches to the top, along with some sliced almonds.

As the cookies bake, the coconut and almonds get all toasty. I only bake the cookies for 15 minutes, so they'll appear underdone when they come out of the oven, but, I promise you, they're not.

Double Chocolate Almond Joy Cookies Pic

They'll continue to cook on the baking sheet after you remove them from the oven. Allow the cookies to cool on the cookie sheet completely before storing.

They'll keep for up to 5 days in an airtight container.

This recipe was inspired by my recipe for double chocolate chip cookies. This recipe makes six giant cookies or 12-14 regular-sized cookies.

For that just-out-of-the-oven texture, reheat the cookies in the microwave for a few seconds the next day.

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Double Chocolate Almond Joy Cookies Recipe

    6 Servings


  • 6 tablespoons Unsalted Butter, At room temperature
  • 1/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 large Egg
  • 1/2 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Coconut Extract
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/2 cup All-Purpose Flour, Plus 3 tablespoons
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Instant Espresso Powder
  • 1/4 teaspoon Kosher Salt
  • 1/2 cup Semisweet Chocolate Chips
  • 2/3 cup Shredded Coconut, Divided
  • 1/4 cup Sliced Almonds


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute.
  3. Add the egg, vanilla extract, and coconut extract. Mix until combined. Scrape down the sides of the bowl with a rubber spatula and give the mixture one more quick mix.
  4. In a small bowl, whisk together cocoa powder, flour, baking soda, espresso powder, and salt.
  5. With the mixer on low, slowly add the dry ingredients. Continue to mix until thoroughly combined. Fold in the chocolate chips and 1/3 cup of the shredded coconut.
  6. Measure out 2-tablespoons of dough at a time and roll into balls (the dough will be a little sticky). Place the dough balls on the cookie sheet, spacing them 3 inches apart.
  7. Gently press down each dough ball slightly. Top with a teaspoon each of the remaining shredded coconut and sliced almonds and press down gently so the ingredients stick to the dough.
  8. Bake for 15 minutes. Allow the cookies to cool on the baking sheet completely. Store the cookies in an airtight container for up to 3 days.


  • If you decide to make smaller cookies, the recipe will yield 12-14 cookies. Measure out 1 tablespoon of dough and bake for 7-8 minutes.


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Related Recipes:
Dessert Recipes, Cookie Recipes, Chocolate Recipes, Almond Recipes, Coconut Recipes, Baking Recipes, Baked Recipes, Snack Recipes, Family Meals and Snack Recipes, Party Food Recipes
Recipe Yields:
6 large cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Jennie Phaneuf
Recipe Yields: 6 large cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Serving Size 1 large cookie
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 215
Calories 415

% Daily Value*
Total Fat 27g
  Saturated Fat 10g
Sodium 118mg
Total Carbohydrate 41g
  Dietary Fiber 4g
  Sugars 26g
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Jennie Phaneuf

About Jennie

Jennie is in love with all things baking. That's why we're so glad this One Sweet Mess decided to be fanatical about it here too.

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