Almond Joy Cookies Recipe

Introduction

These Almond Joy Cookies capture the classic candy bar flavors in a delicious homemade treat. With shredded coconut, almonds, and rich chocolate, they are perfect for satisfying your sweet tooth with a chewy, nutty bite.

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. Line two baking trays with parchment paper or silicone liners and set them aside.
2. Step 2: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, 1 1/4 cups of chocolate chips, 1/2 cup of sliced almonds, and flour. Mix thoroughly until everything is evenly blended.
3. Step 3: Using a 2-tablespoon cookie scoop, portion out balls of dough and place them on the prepared baking trays.
4. Step 4: Wet your hands lightly, shaking off excess water so they are just damp. Shape the dough balls again, pressing in any loose coconut flakes to keep them neat.
5. Step 5: Bake the cookies for 12-14 minutes until they turn golden brown. Remove the trays from the oven and allow the cookies to cool on the baking sheets.
6. Step 6: While the cookies cool, melt the remaining 1/4 cup of chocolate chips until smooth. Transfer the melted chocolate to a sandwich or piping bag, cut off the tip, and drizzle it over the cooled cookies. Sprinkle the remaining sliced almonds on top.
7. Step 7: Let the chocolate drizzle set completely before storing the cookies.

Tips & Variations

• For a richer flavor, toast the sliced almonds lightly before mixing and topping the cookies.
• Use dark chocolate chips instead of semi-sweet for a deeper chocolate taste.
• If you prefer a less sweet cookie, reduce the sweetened condensed milk to 12 oz and add a teaspoon of vanilla extract for balance.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They can also be kept in the refrigerator for longer freshness. To enjoy a softer texture, warm briefly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but the cookies will be less sweet. You might want to add a little extra sweetened condensed milk or a touch of sugar to balance the flavor.

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

Line your baking trays with parchment paper or silicone liners before baking. This ensures the cookies won’t stick and makes cleanup much easier.

Almond Joy Cookies Recipe

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★★★★★

4.6 from 119 reviews

• Author: Elara
• Total Time: 24 minutes
• Yield: 24 cookies 1x

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Description

These Almond Joy Cookies are a delightful treat combining the classic flavors of sweetened shredded coconut, rich sweetened condensed milk, semi-sweet chocolate chips, and crunchy sliced almonds. Baked to golden perfection and topped with melted chocolate and more almonds, these cookies offer a chewy texture with a decadent chocolate drizzle, making them perfect for almond and coconut lovers.

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Ingredients

Scale 1x2x3x

Cookies

• 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
• Remaining sliced almonds (about 1/6 cup)

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Instructions

1. Preheat the oven: Set your oven to 350º F (175º C). Line two baking trays with parchment paper or silicone liners to prevent sticking and make cleanup easier.
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 sliced almonds, and the all-purpose flour. Stir until the mixture is well blended and uniform.
3. Scoop dough: Using a 2-tablespoon cookie scoop, portion out balls of dough and place them evenly spaced on the lined baking trays.
4. Shape the cookies: Wet your hands lightly, shaking off excess water so they are just damp. Use your hands to roll and press the dough balls to ensure they hold together firmly and any loose coconut flakes are pressed in.
5. Bake: Place the trays in the preheated oven and bake for 12 to 14 minutes or until the cookies turn golden brown around the edges. Remove from oven and allow cookies to cool on the baking trays completely.
6. Prepare chocolate drizzle: Melt the remaining 1/4 cup of semi-sweet chocolate chips until smooth, either in a microwave or over a double boiler. Transfer the melted chocolate into a sandwich or piping bag, cut a small opening at the tip for drizzling.
7. Decorate cookies: Drizzle the melted chocolate over the cooled cookies and then sprinkle the remaining sliced almonds on top as a garnish.
8. Set and store: Let the chocolate drizzle fully set at room temperature before storing the cookies in an airtight container to maintain freshness and texture.

Notes

• Use damp hands when shaping to prevent the coconut mixture from sticking to your fingers.
• If you prefer, you can substitute the almonds with other nuts like pecans or walnuts.
• For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
• Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
• Make sure cookies are completely cooled before drizzling chocolate to prevent melting.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Almond Joy Cookies, coconut cookies, chocolate almond cookies, easy dessert, baked cookies, sweetened condensed milk cookies