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Almond Joy Cookies

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close up shot of Almond Joy Cookies stacked on top of each other
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.
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Table of Contents
  1. Almond Joy Cookies Ingredients
  2. How To Make This Almond Joy Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. 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 a close up shot of Cookies stacked on top of each other

Almond Joy Cookies Ingredients

Almond Joy Cookies raw ingredients that are labeled

You’ll need: 

  • 14-ounce can sweetened condensed milk 
  • 2 teaspoons vanilla extract
  • 5 cups sweetened coconut flakes 
  • 2 cups semisweet chocolate chips 
  • ¾ cup 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 Cookies Recipe

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. 

sweetened condensed milk and vanilla mixed together

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. 

coconut, chocolate chips, and almonds folded together in a bowl

STEP FIVE: Pour the condensed milk mixture over the coconut mixture. Stir until all of the coconut mixture is completely coated.

condensed milked poured on top of the coconut mixture in a bowl and then folded together in a bowl

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.

Almond Joy Cookie mixture rolled 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.

Almond Joy Cookie dough rolled into balls on a baking pan and then baked

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

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 its 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. 

Storage

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.

close up shot of Almond Joy Cookies with a bite taken out of it

These 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. 

FREQUENTLY ASKED QUESTIONS

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.

Could I turn these into 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.

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close up shot of Almond Joy Cookies stacked on top of each other

Almond Joy Cookies

5 from 4 votes
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
  

  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 5 cups sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • ¾ cup roughly chopped almonds

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
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