Almond Joy Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Decorate Cookies: Drizzle the melted chocolate over the cooled cookies and immediately sprinkle the remaining sliced almonds on top to garnish.
- 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
Find it online: https://thefoodrecipe.com/almond-joy-cookies-recipe/
