Mmmmm...These easy to make COOKIES are fluffy, super chewy, and filled with so much almond-coconut flavor and awesome texture. The combination of coconut, semi-sweet cocoa, and sliced almonds makes the best Small Batch Almond Joy Cookies. The best part is that they can be baked ahead of time and frozen. 


- 4+1/2 to 5 cups all-purpose flour

- 5 cups of chocolate chips, unsweetened

- 2 cups of coconut sweetened

- 2 cups of almonds, chopped

- 1 cups of butter, softened

- 1+1/2 cups of white sugar

- 1+1/2 cups of brown sugar

- 4 eggs, large

- 3 Tsp of pure vanilla extract 

- 2 Tsp of baking soda

- 1 Tsp of salt


1. In the beginning, preheat your oven to 375°F, and lightly grease your cookie sheets.

2. Next, combine dry ingredients together, and set aside.

3. Pick a large bowl and cream the butter and sugars then beat in the eggs, one at a time, stir in the vanilla. 

4. Immediately, stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut, and almonds. Once done, drop by rounded tablespoonfuls onto the prepared cookie sheets.

5. Okay now, bake for 10 minutes. Finally, make sure to cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely.