A coconut-kissed soft sugar cookie topped with almond joy coconut filling and drizzled with chocolate. These Almond Joy Cookies are the better version of the famous candy bar!

Close up of an Almond Joy inspired coconut sugar cookie.

Almond Joy Cookie Recipe

We start this Almond Joy Cookie with the world’s best coconut sugar cookie. It is buttery soft with the best subtle punch of coconut. The cookie has a thumbprint-style divot in the middle that is filled with a creamy shredded coconut filling a la Almond Joy candy bars. Topped with a drizzle of melted chocolate and sliced almonds, it hits all of the requirements and then some. I am truly obsessed with this cookie!

A coconut sugar cookie with almond joy filling cut in half.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Coconut Sugar Cookie

Salted butter, softened – You can sub in unsalted butter if that’s your preference. You will want to add in an extra pinch of salt to the dough.
Granulated sugar
Eggs
Coconut flavoring – This gives the very best coconut flavor without feeling artificial.
All-purpose flour
Baking powder

Coconut Filling

Sweetened condensed milk
Sweetened shredded coconut – You have to use the sweetened coconut! It makes it taste like an almond joy. Unsweetened just doesn’t quite do the job here.

Toppings

Dark chocolate chips – You can use any type of chocolate you like, but I like how the dark chocolate cuts the sweetness just slightly.
Sweetened shredded coconut – Again, the sweetened coconut is a must here!
Sliced almonds

Aerial view of coconut almond joy cookies next to a piping bag of chocolate.

How to Make Almond Joy Cookies

Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color.
Scrape the sides of the bowl and add in the eggs and coconut flavoring.
Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).
Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.
Allow the cookies to cool on the pan.
While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.
Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.
Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.
Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.
Serve and enjoy! Store at room temperature in an airtight container.

close up of a coconut sugar cookie with almond joy filling.

How should I store Almond Joy Cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

Yes! You can freeze these cookies with or without the toppings for up to 3 months! If freezing with toppings, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for the cookie dough and a #60 scoop for the coconut filling.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
Bowl – I used this to mix together the coconut and sweetened condensed milk.

Almond joy sugar cookies. A coconut sugar cookie filled with almond joy filling, drizzled with chocolate and topped with almonds and more coconut.

Coconut Treats You’ll Love

Almond Joy Cookies

A coconut-kissed soft sugar cookie topped with almond joy coconut filling and drizzled with chocolate. These Almond Joy Cookies are the better version of the famous candy bar!

4.67 from 3 votes

Print Pin Rate

Prep Time: 30

Cook Time: 13

Servings: large cookies

Calories: 153kcal

Ingredients

Coconut Sugar Cookie

3/4 cup salted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp coconut flavoring
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder

Coconut Filling

1/2 cup sweetened condensed milk
3/4 cup sweetened shredded coconut

Toppings

1/2 cup dark chocolate chips, melted
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds

Instructions

Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color.
3/4 cup salted butter, softened, 3/4 cup granulated sugar
Scrape the sides of the bowl and add in the eggs and coconut flavoring.
2 eggs, 1 tsp coconut flavoring
Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder
Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).
Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.
Allow the cookies to cool on the pan.
While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.
1/2 cup sweetened condensed milk, 3/4 cup sweetened shredded coconut
Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.
1/2 cup dark chocolate chips, melted
Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.
Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.
1/2 cup sweetened shredded coconut, 1/2 cup sliced almonds
Serve and enjoy! Store at room temperature in an airtight container.

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3 Comments

Lesa says:

February 12, 2026 at 2:14 pm

Made these for my almond joy loving family members who absolutely appreciated their yummy filling and beautiful presentation. They were fun to make too.

Dave Flint says:

February 23, 2026 at 2:19 pm

I loved them! Super soft.

Lisa Chrismer says:

February 27, 2026 at 5:29 pm

WOW! Delicious and easy.