Almond Joy Cookies Recipe

Introduction

These Almond Joy Cookies capture the delicious flavors of the classic candy bar in a chewy, coconut-packed treat. With rich chocolate, toasted almonds, and sweetened condensed milk, they are quick to make and perfect for satisfying your sweet tooth.

Ingredients

• 14 oz sweetened shredded coconut
• 14 oz sweetened condensed milk
• 1 1/2 cups semi-sweet chocolate chips (divided)
• 2/3 cup sliced almonds (divided)
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350º F and line two baking trays with parchment paper or silicone liners. Set them aside.
2. Step 2: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, 1 1/4 cups of the chocolate chips, 1/2 cup of the sliced almonds, and the flour. Mix everything thoroughly until the mixture is evenly blended.
3. Step 3: Using a 2-tablespoon cookie scoop, scoop out balls of dough and place them on the prepared baking trays.
4. Step 4: Moisten your hands lightly, shaking off excess water so they are just damp, then shape the dough balls, pressing in any loose coconut flakes to keep them together.
5. Step 5: Bake the cookies for 12 to 14 minutes, or until they turn golden brown. Remove the trays from the oven and let the cookies cool on the trays.
6. Step 6: Melt the remaining 1/4 cup of chocolate chips until smooth. Transfer the melted chocolate to a sandwich bag or piping bag, cut off a tip, and drizzle it over the cooled cookies. Finish by sprinkling the remaining sliced almonds on top.
7. Step 7: Allow the chocolate to set completely before storing the cookies.

Tips & Variations

• For toasted almonds with extra flavor, lightly toast them in a dry skillet before adding to the dough.
• Swap semi-sweet chocolate chips for dark or milk chocolate to suit your taste preferences.
• If you prefer softer cookies, reduce baking time slightly and keep an eye to avoid overbaking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They also freeze well for up to 3 months. To refresh, let frozen cookies thaw at room temperature, and if desired, warm briefly in the oven to soften the chocolate drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened?

You can use unsweetened coconut, but the cookies will be less sweet. Consider adding a bit of extra sugar to balance the flavor.

How do I prevent the cookies from sticking to the baking tray?

Using parchment paper or silicone liners, as recommended, prevents sticking and makes cleanup easier. You can also lightly grease the trays if needed.

Almond Joy Cookies Recipe

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5 from 64 reviews

These Almond Joy Cookies are a deliciously sweet treat combining shredded coconut, sweetened condensed milk, and semi-sweet chocolate chips with crunchy sliced almonds. They capture the flavors of the classic Almond Joy candy bar in a soft, chewy cookie form, topped with a drizzle of melted chocolate and toasted almonds for a perfect finish.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Base

• 14 oz sweetened shredded coconut
• 14 oz sweetened condensed milk
• 1 1/4 cups semi-sweet chocolate chips
• 2/3 cup sliced almonds
• 1/4 cup all-purpose flour

Topping

• 1/4 cup semi-sweet chocolate chips (for melting)
• Remaining sliced almonds (for topping)

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350º F. Line two baking trays with parchment paper or silicone liners to prevent sticking and for easy cleanup.
2. Mix Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, 1 1/4 cups of the semi-sweet chocolate chips, 1/2 cup of sliced almonds, and all-purpose flour. Stir thoroughly until the mixture is well combined and evenly blended into a sticky dough.
3. Scoop Dough: Use a 2 tablespoon cookie scoop to portion the dough into balls. Place each dough ball on the prepared baking trays with some space between them for spreading.
4. Shape Cookies: Wet your hands slightly—shake off any excess water so they are just damp—and shape the dough balls, pressing to keep coconut flakes from falling apart.
5. Bake: Bake the cookies in the preheated oven for 12-14 minutes until they turn golden brown around the edges. Remove from the oven and allow to cool on the baking trays.
6. Prepare Chocolate Drizzle: While the cookies cool, melt the remaining 1/4 cup of semi-sweet chocolate chips until smooth, using a microwave in short bursts or a double boiler. Transfer the melted chocolate to a sandwich or piping bag and cut off the tip for drizzling.
7. Decorate Cookies: Drizzle the melted chocolate over the cooled cookies and immediately sprinkle the remaining sliced almonds on top to garnish.
8. Set Chocolate and Store: Allow the chocolate to completely set before storing the cookies in an airtight container. This ensures the chocolate topping hardens nicely and the cookies maintain their texture.

Notes

• Using damp hands for shaping helps keep the coconut flakes intact and prevents excessive sticking.
• Ensure cookies are completely cool before drizzling chocolate to prevent melting or spreading.
• Cookies can be stored in an airtight container at room temperature for up to a week, or refrigerated for longer freshness.
• For a nut-free version, omit almonds and substitute with seeds like sunflower seeds.

Keywords: Almond Joy Cookies, coconut cookies, chocolate almond cookies, sweetened condensed milk cookies, chewy coconut cookies