Last updated on
Almond Joy Cookies
Almond Joy Cookies are loaded with coconut, chocolate, and almonds. If you like Almond Joy candy bars, you’re going to love these delicious ooey-gooey cookies.
Jump to RecipeTable of Contents
Soft and chewy irresistible Almond Joy Cookies are loaded with sweetened coconut, chocolate, and chopped almonds. These cookies are everything you’ve dreamed about with just 5 ingredients.
MORE RECIPES: Reese's Cookies | Twix Cookies | Chocolate Peanut Butter Ritz Cookies
If you like Almond Joy candy bars, you’re going to love these delicious ooey-gooey cookies. One of the easiest cookies you could ever make, whip up these quick cookies in just 10 minutes and with only 5 ingredients.
From brownies to cakes and cupcakes, chocolate and coconut make an irresistible pairing. No wonder German Chocolate desserts with their sweet coconut and chocolate are such enjoyable treats.
Enjoy your candy bar cookies as an after dinner dessert or weekend treat. They are also easy to freeze, and you can either freeze the cookie dough or the baked cookies.
Almond Joy Cookies Ingredients
- Coconut flakes - sweetened coconut flakes
- Chocolate chips - semisweet chocolate chips
- Almonds - roughly chopped
- Sweetened condensed milk
- Vanilla
A cookie dough with no flour, no eggs, and no butter? That’s correct. The five ingredients for this recipe are simply almonds, coconut, chocolate chips, sweetened condensed milk, and vanilla.
While an Almond Joy candy bar is typically made with milk chocolate, you could use any type of chocolate chips. You might try dark chocolate, milk chocolate, or even white chocolate chips instead of the semi-sweet chocolate chips called for in the recipe.
You can either buy chopped almonds from the grocery store or crush them yourself using either a food processor or a rolling pin. To crush the almonds with a food processor or blender you can use the pulse setting to crush them evenly. If you want to use a rolling pin, place the almonds in a resealable plastic bag and roll over the almonds with a rolling pin to crush them up.
How to Make Almond Joy Cookies
FIRST STEP: Preheat the oven to 325 degrees.
SECOND STEP: Line a cookie sheet with parchment paper or a silicone baking pad.
THIRD STEP: In a small bowl, combine the sweetened condensed milk and the vanilla. Set aside.
FOURTH STEP: In a large mixing bowl, combine the coconut flakes, chocolate chips, and chopped almonds. Using a wooden spoon, stir to combine the dry ingredients.
FIFTH STEP: Pour the condensed milk mixture over the coconut mixture. Stir until all of the coconut mixture is completely coated.
SIXTH STEP: Using a 1-1 ½ tablespoon cookie scoop, scoop out the coconut mixture into slightly wet hands and shape it into a ball. Place on the cookie sheet. Slightly press the ball down. Place cookie balls 2 in apart. Remember to keep your hands slightly wet to keep the cookie balls from sticking to your hand.
SEVENTH STEP: Bake for 12 to 14 minutes.
EIGHTH STEP: Remove from the oven and allow to rest on the cookie 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 will fall through the slats of the cooling racks)
NINTH STEP: Store in an airtight container.
How do you crush the almonds?
You can crush your almonds using a food processor, blender, or a rolling pin. To crush the almonds with either a food processor or blender, use the pulse setting to crush them evenly. If you don’t have a food processor you can place the almonds in a resealable plastic bag and roll over the almonds with a rolling pin to crush them up.
Can I freeze Almond Joy Cookies?
You can freeze either the Almond Joy cookie dough or the baked cookies. Store baked cookies in an airtight container in the freezer for up to 3 months. If you are baking frozen cookie dough, either thaw the dough before baking or add a couple of minutes onto the baking time.
Can I use milk chocolate chips?
You can make your Almond Joy cookies with any type of chocolate chips including dark chocolate, milk chocolate, white chocolate, or even butterscotch chips instead of the semi-sweet chocolate chips called for in the recipe.
How to Store Almond Joy Cookies
ON THE COUNTER: Store leftover Almond Joy Cookies in an airtight container on the counter at room temperature or place them in the refrigerator.
IN THE FREEZER: Place baked cookies in an airtight container or Ziploc freezer bag for up to 3 months. Thaw at room temperature before serving.
More Recipes You'll Love
- Butterfinger Dessert Recipes
- Cookie Dough Cupcakes
- Earthquake Cake
- Tollhouse Chocolate Chip Cookies
- Heaven on Earth Cake
Almond Joy Cookies
Almond Joy Cookies are loaded with coconut, chocolate, and almonds. If you like Almond Joy candy bars, you’re going to love these delicious ooey-gooey cookies.
Ingredients
- 5 cup sweetened coconut flakes
- 2 cup semi-sweet chocolate chips
- ¾ cup roughly chopped almonds
- 14 - ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
DIRECTIONS
- Preheat the oven to 325°F.
- Line a cookie sheet with parchment paper or a silicone baking pad.
- 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 1-1½ tablespoon cookie scoop, scoop out the coconut mixture into slightly wet hands and shape into a ball. Place on the cookie sheet. Slightly press the ball down. Place cookie balls 2 in apart. Remember to keep hands slightly wet to keep the cookie balls from sticking to your hand.
- Bake for 12-14 minutes.
- Remove from the oven and allow to rest on the cookie for 8-10 minutes, before moving to a cookie rack.The cookies will be very gooey until they are allowed to cool/set properly and will fall through the slats of the cooling racks.
Notes
TIP: 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.
TIP: It is very important to let the cookies cool before trying to move them or they will fall apart.
Nutrition
Calories: 172kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 128mg | Fiber: 2g | Sugar: 15g | Vitamin A: 35IU | Calcium: 45mg | Iron: 1mg
Tried this recipe? Don't forget to rate it! Leave recipe feedback in the comments below
Leave a Comment