Published on
Last updated on
Almond Joy Cookies
These almond joy cookies taste exactly like almond joy bars and you only need five ingredients to recreate this delicious candy in a cookie form.
Jump to Recipe
These five-ingredient almond joy cookies are a simple dessert that uses shredded coconut, chocolate chips, and crunchy almonds to make them taste just like an almond joy candy bar. This is a fun cookie recipe that every candy lover needs in their life!
Almond Joy Cookies Ingredients
With the same flavors as the candy, these cookies are soft and chewy, packed with shredded coconut and chocolate chips, and finished off with crunchy almonds on top.
You’ll need:
- 14-ounce can of sweetened condensed milk
- 2 teaspoons of vanilla extract
- 5 cups of sweetened coconut flakes
- 2 cups of semisweet chocolate chips
- ¾ cup of roughly chopped almonds
Substitutions And Additions
CHOCOLATE CHIPS: You can make your cookies with any type of chocolate chip. I have used dark chocolate chips, milk chocolate chips, and white chocolate chips instead of semi-sweet chocolate chips. Butterscotch would be good as well!
ALMONDS: You can buy pre-chopped almonds or whole almonds and crush them yourself. To do so, place the almonds in a Ziploc bag and roll over them with a rolling pin to crush them up.
How To Make this Almond Joy Cookie Recipe
Let’s get started whipping up a batch of these delicious, crunchy almond joy cookies.
STEP ONE: Preheat the oven to 325°F.
STEP TWO: Line a cookie sheet with parchment paper or a silicone baking mat.
STEP THREE: In a small bowl, combine the sweetened condensed milk and the vanilla extract. Set aside.
STEP FOUR: In a large mixing bowl, combine the coconut flakes, chocolate chips, and chopped almonds. Using a wooden spoon, stir to combine the dry ingredients.
STEP FIVE: Pour the condensed milk mixture over the coconut mixture. Stir until all of the coconut mixture is completely coated.
STEP SIX: Using a 1 to 1½-tablespoon cookie scoop, scoop out the coconut mixture into slightly wet hands and shape it into a ball.
STEP SEVEN: Place the cookie dough balls 2 inches apart on the cookie sheet. Slightly press the ball down. Remember to keep your hands slightly wet to keep the cookie balls from sticking to your hands.
STEP EIGHT: Bake cookies for 12 to 14 minutes.
OUR RECIPE DEVELOPER SAYS
Keep a close eye on the cookies while baking to make sure the bottoms don’t burn. Since ovens vary in temperature, you may need to adjust your baking time slightly for your oven.
STEP NINE: Remove the cookies from the oven and allow them to rest on a baking sheet for 8 to 10 minutes before moving them to a cookie rack. The cookies will be very gooey until they are allowed to cool and set properly. They will fall through the slats of a wire rack if you don’t let them sit for some time.
PRO TIP
It is very important to let the cookies cool before trying to move them or they will fall apart. The outside will not be sticky to the touch but the insides will still be gooey.
How To Serve Almond Joy Cookies
These delicious cookies will be a family favorite. They would be perfect to serve with a glass of milk and are decadent enough for a dessert on their own.
It is a great recipe any time of year and especially during the holiday season for cookie exchanges. Whip up a batch along with our Twix cookies for sharing.
Can’t get enough of the chocolate and coconut combination? Our earthquake cake and coconut poke cake both make for a delicious dessert.
MORE COOKIE RECIPES
Almond Joy Cookie Recipe Storage
We’ve got you covered with some easy tips to ensure your cookies stay fresh and delightful for as long as possible!
IN THE FRIDGE: Store these easy almond joy cookies in an airtight container. You can leave them on the countertop at room temperature or place them in the refrigerator.
IN THE FREEZER: These homemade cookies can be frozen for up to 3 months in an airtight container or Ziploc freezer bag. Let them thaw at room temperature before serving.
You’ll Love This Recipe For Almond Joy Cookies
These almond joy cookies taste exactly like an almond joy chocolate bar. Using just five simple ingredients, you can recreate this favorite candy bar in a cookie form, and they make for a fun, unique cookie for your next cookie exchange. They are sure to be the new favorite of coconut chocolate lovers everywhere.
Almond Joy Cookies Recipe FAQ
Can I freeze these cookies?
This almond joy cookie recipe freezes well. Store in an airtight container for up to 3 months.
Can I freeze the cookie dough before baking?
You can freeze the dough before baking and bake it from frozen. If you are baking from frozen, add a couple of minutes to the baking time to thaw; otherwise, thaw first and then bake.
Can I turn these into almond joy cookie bars?
Although we haven’t tried this, you could try turning this recipe into cookie bars. Press dough into a 9×13 pan and bake for about 10 minutes. Keep an eye on the bars to make sure they don’t burn.
Is almond joy made with dark chocolate?
Almond joy bars are made with milk chocolate, while a mounds bar, which has similar ingredients, is coated with dark chocolate.
What does almond joy have in them?
Almond joy bars contain sweetened, shredded coconut topped with whole almonds and covered in milk chocolate.
Almond Joy Cookie Recipe
These almond joy cookies taste exactly like almond joy bars and you only need five ingredients to recreate this delicious candy in a cookie form.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 34 cookies
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 5 cups sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
- ¾ cup almonds, roughly chopped
Instructions
- Preheat the oven to 325°F.
- Line a cookie sheet with parchment paper or a silicone baking mat.
- In a small bowl, combine the sweetened condensed milk and the vanilla extract. Set aside
- In a large mixing bowl, combine the coconut flakes, chocolate chips, and chopped almonds. Using a wooden spoon, stir to combine the dry ingredients.
- Pour the condensed milk mixture over the coconut mixture. Stir until all of the coconut mixture is completely coated.
- Using a 1 to 1½-tablespoon cookie scoop, scoop out the coconut mixture into slightly wet hands and shape it into a ball. Place the cookie dough ball 2 inches apart on the cookie sheet. Slightly press the ball down. Remember to keep your hands slightly wet to keep the cookie balls from sticking to your hand.
- Bake for 12 to 14 minutes.
- Remove from the oven and allow cookies to rest on the cookie sheet for 8 to 10 minutes before moving to a cookie rack. The cookies will be very gooey until they are allowed to cool/set properly and would fall through the slats of the cooling racks if you transferred them too quickly.
Notes
- Keep a close eye on the cookies while baking to make sure the bottoms don’t burn. Since ovens vary in temperature, you may need to adjust your baking time slightly for your oven.
- It is very important to let the cookies cool before trying to move them or they will fall apart.
Nutrition
Calories: 175kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 52mg | Potassium: 171mg | Fiber: 2g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
I love these – they have such a good flavor and are so easy to make!
Gloria says
These are divine!
Edie says
Tastes just like the candy bar! This has been a huge hit with people Iโve made them for!
Wanda says
Has anyone made these with unsweetened coconut?
Tami says
I have. They turn out just as good, the sweetened condensed milk, vanilla, and chocolate keep it sweet.
Jan says
We love these cookies!
Martina says
Can I keep the dough in the fridge a few days till I’m ready to bake them?
Rose says
I have made these twice and they are delicious. I took some to an office Christmas party and my boss said they are like crack. They are amazingly simple to make!
Susan says
Iโve made these three times now and I have found that chilling the mixture before forming into balls to bake keep them from spreading. Every function Iโve taken them to they have loved them.