Almond Joy Cookies Recipe
Chewy coconut cookies studded with chocolate and almonds, inspired by the classic candy bar. Easy to mix, scoop, and bake.
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Servings:
Ingredients
Main Ingredients
- 3.25 cup sweetened shredded coconut
- 14 oz sweetened condensed milk one can
- 1.25 cup semisweet chocolate chips
- 1 cup roasted almonds, chopped
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 0.25 tsp fine salt
Instructions
Preparation Steps
- Heat oven to 325°F. Line two baking sheets with parchment paper.
- Whisk condensed milk with vanilla, almond extract, and salt in a large bowl.
- Fold in coconut, chopped almonds, and chocolate chips until evenly coated.
- Scoop heaping tablespoon mounds onto sheets, spacing about 2 inches apart.
- Lightly flatten the tops and tidy edges with damp fingers for even baking.
- Bake 12–15 minutes, until the edges turn golden and centers look set.
- Cool on the sheet 5 minutes, then transfer cookies to a rack to cool completely.
Notes
Variation: Press a whole almond on each mound before baking, or drizzle cooled cookies with melted chocolate and a pinch of flaky salt. Storage: Keep in an airtight container at room temperature up to 5 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Almond Joy Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.