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.

Ingredients

Scale

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)

Instructions

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.
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.
Scoop dough: Using a 2-tablespoon cookie scoop, portion out balls of dough and place them evenly spaced on the lined baking trays.
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.
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.
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.
Decorate cookies: Drizzle the melted chocolate over the cooled cookies and then sprinkle the remaining sliced almonds on top as a garnish.
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