These chocolate Almond Joy cookies are made with a soft chocolate cookie, filled with coconut cream then topped with an almond and drizzled with warm chocolate.
Easy Chocolate Coconut Almond Joy Cookies
If you know me, you know my favorite candy bar is Almond Joy! I have this recipe for Almond Joy cookies but always felt it was more like my chewy coconut chocolate chip cookies then like my favorite candy bar.
This year, though, I created these chocolate Almond Joy cookies and hello, candy bar! There is so much to love from the fudgy brownie cookie base to the sweetened coconut filling, roasted almond and chocolate drizzle. It’s just like biting into the candy bar!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Unsalted butter: Since this cookie recipe contains salt, use unsalted butter. If all you have is salted butter, reduce the added salt to 1/4 teaspoon.
- Semi-sweet chocolate chips: Since this is a huge part of the flavor of the rich, chocolate cookie base, I recommend a good quality chocolate chip like Ghirardelli. Milk chocolate chips might make the cookie too sweet, but you are welcome to try them or dark chocolate chips.
- Brown sugar: Using brown sugar instead of granulated sugar ensures these cookies are soft and fudgy.
- Eggs: Three eggs at room temperature.
- Extracts: I used vanilla extract and almond extract to intensify the Almond Joy flavor but you can use only vanilla extract if preferred.
- Cocoa powder: Natural unsweetened cocoa powder is what I used, but you can use Dutch processed for a richer, chocolatey flavor.
- Baking staples: All-purpose flour, baking powder and salt.
- Coconut filling: Sweetened condensed milk and sweetened shredded coconut flakes. Ensure that you are using coconut that is sweetened and in flakes not desiccated which will not be the correct texture or sweetness.
- Roasted almonds: I used dry roasted, lightly salted almonds. If you want more chocolate, use chocolate covered almonds. 😉
- Chocolate drizzle: Butter, cocoa powder, milk, vanilla and powdered sugar.
How to Make Chocolate Almond Joy Cookies
In a medium bowl, melt butter in the microwave then add chocolate chips and mix until they are melted and smooth.
In a large mixing bowl using an electric mixer, combine brown sugar, eggs and both extracts then add chocolate butter mixture and combine. Continue to mix in cocoa powder, flour, baking powder and salt. Chill dough at least 1/2 an hour.
While the dough chills, in a small bowl combine coconut flakes and sweetened condensed milk. Place in the refrigerator to chill (you can also chill this mixture in the freezer).
Remove chilled dough from the refrigerator and using a medium sized cookie scoop, add to parchment lined baking pans and bake at 325°F for 12 minutes.
While cookies are baking, melt remaining butter in the microwave. Stir in cocoa powder, milk, vanilla and powdered sugar.
Once the cookies are done baking, remove from the oven and using the back of a spoon, make a well in the warm cookie. Place one Tablespoon coconut mixture in the well, and add an almond on top. Drizzle with hot frosting.
Tips and Variations
There are a few ways you can adapt this chocolate coconut cookie, although my favorite will always be this original recipe as it tastes just like Almond Joy candy bars!
- No nuts: If you need this to be nut free, don’t add the almond. It will still be a delicious chocolate coconut cookie!
- Less work: If stuffing the cookies with coconut seems to many steps, just stir in the coconut with the cookie dough and chop the almonds to add in there, too.
- Easier cookie base: A little hack to save time in the kitchen, would be to make these brownie mix cookies to use as the base. Chill the dough to lessen spread.
- Chocolate topping: The warm chocolate on top is similar to my cooked chocolate icing which could also be used.
Storage
- Store: Let cookies cool completely and wait until the chocolate drizzle has hardened. Store cookies in an airtight container at room temperature for 4-5 days.
- Freeze: I don’t recommend freezing the chocolate coconut cookies once assembled but you can freeze cookie dough and bake from frozen. After baking, proceed with the coconut filling, almond and chocolate drizzle.
More chocolate and coconut recipes include chocolate coconut balls, German chocolate cookies and easy coconut macaroons.
More Chocolate Cookie Recipes
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Chocolate Almond Joy Cookie Recipe
Ingredients
Cookies
- ½ cup unsalted butter
- 1 ½ cup semi-sweet chocolate chips
- 1 ¼ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ¼ cup cocoa powder
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Filling
- ½ cup sweetened condensed milk
- 2 cups sweetened shredded coconut
- 36 roasted almonds, whole
Frosting
- ½ cup butter
- 2 Tablespoons cocoa powder
- 3 Tablespoons milk
- ½ teaspoon vanilla
- 2 ½ cups powdered sugar
Instructions
- Preheat and prepare: Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Melt butter and chocolate chips: In a medium bowl, melt 1/2 cup butter in the microwave for 30 seconds. Add 1 1/2 cup chocolate chips and mix until they are melted and smooth. If they need some more time in the microwave, add bowl back for another 15 seconds or so. Set aside.
- Add wet ingredients: In a large mixing bowl, mix the 1 1/4 cups brown sugar, 3 eggs, 1 teaspoon vanilla and 1/2 teaspoon almond extract with an electric mixer. Add chocolate butter and mix until well combined.
- Add dry ingredients: Add 1/4 cup cocoa powder, 1 1/2 cups flour, 1 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix until incorporated, scraping down the sides, if necessary.
- Chill dough: Put dough in the refrigerator for 1/2 hour.
- Make coconut filling: Meanwhile, mix the 2 cups coconut and 1/2 cup sweetened condensed milk in a small bowl and also place in the refrigerator.
- Bake cookie dough: When dough is chilled, scoop with a medium cookie scoop onto prepared pan and bake for 12 minutes.
- Make frosting: While cookies are baking, melt 1/2 cup butter in a medium mixing bowl the microwave for 30-45 seconds. Add 2 Tablespoons cocoa powder, 3 Tablespoons milk, 1/2 teaspoon vanilla and 2 1/2 cups powdered sugar. Mix well. If frosting seems too thick to drizzle, put back in microwave for another 15 seconds.
- Assembly cookies: Using the back of a spoon, make a well in the warm cookie. Put 1 Tablespoon of the coconut mixture in the well, and add an almond on top. Drizzle with hot frosting.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Categorized as: American, Chocolate Cookies, Christmas, Cookies, Desserts, Frosted Cookies, Holiday Cookies, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made these and they turned out GORGEOUS. 100/10 would recommend.
So glad you loved the chocolate Almond Joy cookies!