Almond Joy Spring Cookies

Name: Almond Joy Spring Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 2 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 cups shredded coconut, sweetened; 1 cup sliced almonds; 1 cup chocolate chips

Highlighted under: Chocolate Recipes | Cocoa Treats

I love baking these Almond Joy Spring Cookies every spring! The blend of almond, coconut, and chocolate reminds me of those classic candy bars I enjoyed as a kid. Whenever I take these cookies out of the oven, the warm scent fills my kitchen, bringing back sweet memories. These cookies are perfect for gatherings, and I often make them in big batches to share with friends and family. Join me in creating these delightful treats that are sure to bring a smile to everyone’s face!

Created by

Mia

Last updated on 2026-02-15T14:50:19.554Z

I'll never forget the first time I made Almond Joy Spring Cookies. I was experimenting with flavors, and the delightful combination of toasted coconut, crunchy almonds, and rich chocolate took me by surprise. I still remember how ecstatic my friends were when they tried them!

To achieve the perfect balance of chewiness and crunch, I use a mix of shredded coconut and sliced almonds. This not only adds texture but also enhances the flavor. Plus, I recommend letting the cookies cool completely before digging in – this is when they reach their ultimate deliciousness!

        Why You Will Love These Cookies
        Decadent chocolate flavor meets the richness of toasted coconut
A delightful crunch from almonds adds texture to every bite
Perfectly sized for any occasion, from picnics to holiday gatherings

      

Mastering the Cookie Dough

Achieving the perfect cookie dough consistency is key to making Almond Joy Spring Cookies. When creaming the butter and sugars together, aim for a light and fluffy texture, which typically takes about 3-5 minutes of mixing on medium speed. If your dough feels too dry after adding the flour mixture, try adding a tablespoon of milk at a time to reach the desired consistency without compromising the flavor.

When folding in the coconut, almonds, and chocolate chips, be gentle. Overmixing can lead to tough cookies, so just mix until you see the ingredients evenly distributed throughout the dough. This ensures that every bite delivers that delightful combination of chocolate, coconut, and nutty crunch that makes these cookies so irresistible!

Baking Tips for Perfect Cookies

For the best results, it's crucial to use parchment paper on your baking sheet. This prevents the cookies from sticking and helps them bake evenly. If you don’t have parchment paper on hand, a silicone baking mat is a great alternative. Regardless, ensure there's enough space between cookie dough balls—about 2 inches—to allow for spreading during baking. Watch for the edges turning golden; this is a sign that your cookies are nearly ready.

After baking, allow your cookies to cool on the baking sheet for about 5 minutes. This resting time helps the cookies firm up, preventing them from breaking when you transfer them to a wire rack. If you're tempted, you can also add a sprinkle of salt on top right after baking while they're still warm, which enhances the chocolate flavor and balances the sweetness perfectly.

Ingredients

Ingredients for Almond Joy Spring Cookies

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups shredded coconut, sweetened
1 cup sliced almonds
1 cup chocolate chips

Mix all ingredients thoroughly for a perfectly textured dough!

Instructions

Instructions for Baking the Cookies

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix the Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla extract, mixing well.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined.

Fold in Coconut, Almonds, and Chocolate Chips

Gently fold in the shredded coconut, sliced almonds, and chocolate chips until evenly distributed.

Scoop and Bake

Using a cookie scoop, place dough balls onto the prepared baking sheet, leaving space between each one. Bake for 10-12 minutes, or until the edges are lightly golden.

Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your delicious cookies with a glass of milk or coffee!

Pro Tips

For an extra burst of flavor, try toasting the almonds in a dry skillet before adding them to the dough.

Ingredient Substitutions

If you're looking for a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be mindful that the texture might vary slightly, so you may need to adjust the amounts of additional wet ingredients, such as eggs or butter, to maintain that cookie dough consistency you're aiming for.

For those who prefer a nut-free version, you can easily leave out the sliced almonds and replace them with sunflower seeds or pumpkin seeds for a similar crunch without the nuts. Additionally, using dairy-free chocolate chips can make these cookies suitable for a vegan diet while still satisfying that chocolate craving.

Storage and Make-Ahead Tips

These cookies store beautifully. To keep them fresh, place them in an airtight container at room temperature; they'll stay delicious for up to a week. If you want to extend their life, consider freezing them. Once fully cooled, arrange the cookies in a single layer in an airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to three months and are perfect for enjoying later on!

If you're planning ahead for a gathering, you can prepare the cookie dough and refrigerate it for up to three days. Just make sure to cover the bowl tightly to prevent the dough from drying out. When you're ready to bake, scoop them straight from the refrigerator to the baking sheet—no need to bring to room temperature. This can also lead to thicker, chewier cookies as they bake without spreading too much.

Questions About Recipes

→ Can I make these cookies in advance?

Yes, you can prepare the dough and refrigerate it for up to 3 days before baking.

→ Can I substitute the shredded coconut?

Yes, you can use unsweetened coconut for a less sweet option or omit it entirely.

→ How should I store these cookies?

Store cookies in an airtight container at room temperature for up to 1 week.

→ Can I freeze these cookies?

Absolutely! You can freeze the baked cookies for up to 3 months. Just make sure they are fully cooled before freezing.