Almond Joy cookies are a delightful treat inspired by the popular Almond Joy candy bar. These cookies are loaded with coconut, chocolate chips, and almonds, making them a perfect combination of sweet, chewy, and crunchy.
To make Almond Joy cookies, start by creaming together butter and sugar until light and fluffy. Add eggs and vanilla extract, and beat until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Next, fold in sweetened shredded coconut, chocolate chips, and chopped almonds until evenly distributed throughout the dough. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, and press a whole almond into the top of each cookie.
Bake the cookies in a preheated oven until they are golden brown around the edges, about 10-12 minutes. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, you can drizzle them with melted chocolate for an extra decadent touch, if desired. These cookies are perfect for enjoying with a glass of milk or sharing with friends and family. They’re sure to be a hit with anyone who loves the classic combination of chocolate, coconut, and almonds.
These easy Almond Joy Cookies take just four ingredients and don’t even require a mixer! No beating, no chilling, just mix ’em up and throw ’em in the oven EASY! You’re going to love these ooey gooey fabulous cookies!
Prep Time5 minutes ;Cook Time12 minutes ;Total Time17 minutes
Ingredients
1 14 oz bag sweetened coconut flakes
2 cups semi-sweet chocolate chips
2/3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted – light blue bag
1 14 oz can sweetened condensed milk regular or fat-free works
Instructions
Preheat the oven to 325F.
Line a large baking sheet with parchment paper and set aside.
In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
Stir until combined.
Scoop out dough with a cookie scoop onto prepared baking sheet.
Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
Let cool on baking sheet.
Store cookies in an airtight container.