My Favorite Almond Joy Cookies - Lighter

Total Time
Prep 20 mins
Cook 20 mins

Adapted and lightened from my favorite all-time cookie on Zaar, Almond Joy Cookies by Chef--V.... because I can't stop eating these yummy cookies!

Ingredients Nutrition


  1. Preheat oven to 375 and prepare cookie sheets with parchment paper.
  2. Toast almond and coconut (not together) and chop almonds once cooled. To toast almonds, I bake at 350 for 10 minutes until fragrant. To toast coconut, I use a small skillet on medium heat and shake until coconut is golden brown (removed quickly as unsweetened coconut goes from done to burnt very fast).
  3. Combine flour, baking soda, and salt. Set aside.
  4. Using stand mixer, cream butter and sugars until light and fluffy.
  5. Continuing to run mixer on medium, add egg, egg whites and vanilla, one at a time and mix until combined.
  6. With your mixer turned to low, add dry ingredients until flour is incorporated.
  7. Stir in mini-chocolate chips, toasted coconut and toasted chopped almonds.
  8. Drop with a cookie scoop (1.5T) onto cookie sheet.
  9. Bake 10-12 minutes until golden brown on edges.
  10. Cool for 1 minute before removing to wire rack to cool completely.
Most Helpful

My sister made these cookies and brought them for Christmas dessert, I begged for the recipe. I also kept what she brought and have been munching on them all afternoon..(shame on me) Delish..I will be making these as soon as I get the ingredients.

agingangied December 25, 2012

My family thought these were just ok. They did not spread out at all for me. I would recommend flattening them before putting them in the oven.

zoo66 October 05, 2010

Five stars from these cookies to my lips! They were delicious, right down to the last one!

MeganMuffins July 10, 2010