Almond Joy candy bars in an easy to make, homemade cookie form.

These cookies are loaded with chocolate chips, coconut, and sliced almonds, bursting with that coconut and almond flavor. They’re sweet, chewy, and pure joy to eat. (Heh heh.)

Make these with toasted coconut!

While I’ve written the recipe as a quick and easy to whip up recipe with regular, unsweetened coconut, these are DELICIOUS if you have a few extra minutes to toast your coconut.

To toast coconut:

Preheat oven to 350°F / 177°C.
Spread 2 cups coconut into an even layer onto an ungreased baking sheet or dish.
Bake in oven for 8-10* minutes, or until golden and fragrant. Check every 2 minutes or so to ensure it doesn’t burn. Stir as necessary.

* Baking time will vary depending on oven and type of baking dish used.

I used to always use a baking sheet or cookie sheet to toast coconut, until I tried using a Le Creuset baking dish, and I’ve never used anything else since. The coconut toasts so evenly I rarely have to stir it anymore, and burning it is a distant memory.

Le Creuset is made of enameled stoneware which creates even baking, and easy clean up! One more amazing use for Le Creuset. They’re an investment and can be very expensive, but certain pieces are more affordable, or even if you can find them on occasion at Home Goods or Le Creuset’s outlet stores, you can get some pretty good deals.

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Almond Joy Cookies

Makes about 2 dozen cookies

Ingredients:

3/4 cup / 168g neutral-flavored cooking oil
3/4 cup / 150g sugar
3/4 cup / 150g brown sugar
2 eggs
1 tsp vanilla extract
1 tsp coconut extract
1 tsp almond extract
2 cups / 160g unsweetened shredded coconut
2 1/4 cups / 270g all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups (12 oz bag) / 350g semi-sweet or milk chocolate chocolate chips
1/2 cup / 42g sliced almonds

Directions:

In a large bowl or bowl of a stand mixer, mix together oil, and sugars.
Beat in eggs and extracts. Stir in coconut.
In another medium bowl, whisk together flour, baking soda, and salt.
Stir dry ingredients into wet ingredients.
Stir in chocolate chips and almonds by hand, just until evenly distributed.
Drop by generous tablespoonfuls onto ungreased cookie sheets. Bake in preheated oven for 8-10 minutes or until cookies look puffed, slightly golden, and center no longer looks gooey.
Allow to cool for about 5 minutes on cookies sheets before removing to cool completely.

Jenny’s Notes:

Try these cookies using toasted coconut! (Toast coconut by spreading into an even layer on a baking sheet or dish, and bake at 350°F / 177°C for 5-10 minutes or until golden brown, check every 2 minutes or so to ensure it doesn’t burn, stirring if necessary.)
I like to use a mix of both semi-sweet and milk chocolate chips in these!
For nut lovers, you can increase the amount of sliced almonds in this recipe!