Guys, my whole house currently smells like a tropical paradise on a summer day. Why, you ask?
Because of these absolutely incredible Almond Joy cookies! I just made a batch, and let me tell you, these little bites of bliss will make you weak in the knees.
They’re the perfect combo of chewy coconut, rich chocolate, and crunchy almonds.
They’re just like Almond Joys but in a melt-in-your-mouth homemade cookie form. Trust me, you won’t be able to get enough of them!
Why You’ll Love These Almond Joy Cookies
Effortless Indulgence: Four simple ingredients. Minimal prep work. What’s not to love? These cookies offer a quick and easy way to create a delicious dessert.
Crowd-Pleaser: Perfect for parties, potlucks, or gifting, these cookies are sure to impress. They’ll also satisfy a wide range of palates, making them a go-to recipe for gatherings.
Customizable: The simple base recipe allows for easy modifications, like using different types of chocolate or nuts. You can easily experiment and create your own unique variations.
Ingredients
- Sweetened Coconut Flakes. Tender, sweet flakes of coconut form the base of these irresistible cookies. I like the Fiesta brand best, but select your favorite.
- Sweetened Condensed Milk. This rich, syrupy milk is the sticky, sweet “glue” that holds the cookies together. It adds depth, richness, and extra sweetness.
- Semi-Sweet Chocolate Chips: The decadent pops of chocolate nestled throughout each cookie. They pair beautifully with the tropical coconut.
- Lightly Salted Almonds: For a bit of nutty, salty crunch. Get them pre-chopped for convenience.
How to Make Almond Joy Cookies
All it takes are four ingredients and four steps. That’s how simple these cookies are to make.
1. Prepare. Preheat the oven to 325 degrees Fahrenheit. Spread parchment paper over a large baking sheet and set aside. If the almonds aren’t pre-chopped, chop them now.
2. Mix. Combine all four ingredients in a large mixing bowl. Stir until everything is evenly mixed.
3. Shape & Bake. Scoop portions of the dough with a cookie scoop (for uniformity). Place them on the prepared baking sheet. Then, shape each mound into a cookie-shaped disc, flattening the tops slightly. Bake them for 12 to 14 minutes or until the coconut’s edges start to brown.
4. Cool & Store. Remove the cookies from the oven and let them cool on the baking sheet. Then, serve and enjoy!
Tips for the Best Almond Joy Cookies
These tasty cookies aren’t like most cookie recipes. They require no flour, baking powder, etc. But even though they’re easy, these tips make them even better.
- Quality is key. Use lightly salted and roasted almonds. (Preferably already sliced or chopped.) You also want premium brand chocolate chips, such as Ghirardelli or Guittard.
- Use a large bowl. Although there are only four ingredients, the batter takes up a lot of space. Use a large mixing bowl to avoid losing things over the sides.
- Work some cookie-shaping magic. When shaping the cookies, it’s important to moisten your fingertips with water. Otherwise, the dough will stick to your fingers like putty. Also, form the cookies into tight discs, tucking in any loose edges. Doing so will help prevent the cookies from crumbling.
- Try tasty variations. Use different chocolate chip varieties, such as dark, milk, or bittersweet. You can also add extra mix-ins, like dried fruit or other nuts.
How to Store
Storing Almond Joy cookies is a simple process.
To Store: Place the cooled cookies in an air-tight container, separating layers with parchment paper. They’ll remain fresh at room temperature for about 5 days or in the fridge for 2 weeks.
To Freeze: Place the cookies in a single layer on a baking sheet. Freeze them until they’re solid, then transfer them to a freezer-safe bag. Store them in the freezer for up to 3 months.
Almond Joy Cookies
24
servings10
minutes14
minutes198
kcalThese Almond Joy cookies capture everything you love about the candy bar in cookie form! Whip up a batch, and watch them disappear.
Ingredients
1 (14-ounce) bag sweetened coconut flakes
1 (14-ounce) can sweetened condensed milk
2 cups semi-sweet chocolate chips
2/3 cup lightly salted almonds, chopped
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the coconut, condensed milk, chocolate chips, and almonds. Stir until everything is evenly mixed.
- Using a cookie scoop, portion out the dough onto the prepared baking sheet. Wet your fingertips with water and gently shape each mound into a disc. Press the tops slightly to flatten.
- Bake the cookies for 12 to 14 minutes. Or until the edges of the coconut start to turn golden brown.
- Allow the cookies to cool on the baking sheet. Then, serve or transfer them to an airtight container for storage. Enjoy!
Notes
- Select high-quality ingredients for the best taste.
- Use a large mixing bowl to avoid spills and messes.
- Moisten your fingertips to prevent the dough from sticking to your fingers.
- Shape the cookies into tight discs, tucking in any loose edges.
