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Almond Joy Cookies are one of my favorite quick treats because they pack chewy coconut rich chocolate and crunchy almond flavor into an easy four ingredient recipe. I love how simple they are to mix together in minutes and how they deliver that classic candy bar taste in a soft homemade cookie.
I am coconut dessert obsessed. I literally cannot turn down a dessert that has coconut in it. I love these cookies so much because every batch comes out with golden toasty edges and a gooey center that tastes just like an Almond Joy candy bar in cookie form. If you’ve ever wanted a shortcut to something sweet, chocolatey, and indulgent, this is the recipe you’ll reach for again and again.
If you’re a fan of coconut desserts, don’t miss my Coconut Macaroons and Coconut Cheesecake Bites, they’re basically the Mounds candy bar in bite-size form.
Ingredients Notes
- Sweetened shredded coconut: You can use unsweetened coconut flakes if you prefer a less sweet cookie. If using unsweetened flakes, try adding milk chocolate chips or a splash of vanilla to balance the flavor.
- Semi sweet chocolate chips: Semi sweet keeps the cookies from becoming overly sweet. You can swap in chopped dark chocolate for a deeper flavor or milk chocolate chips for a sweeter cookie. Mini chips also mix in beautifully and create tiny chocolate pockets.
- Chopped almonds: Lightly salted almonds add great balance, while roasted almonds give a richer flavor. Pecans or cashews also work if you want a different nut profile. Chop the nuts finely so they mix evenly and don’t overpower the cookie.
- Sweetened condensed milk: I prefer Eagle Brand for this recipe because it consistently spreads less than other brands and gives the cookies the best texture.
See the recipe card for full information on ingredients and quantities.
How to Make Almond Joy Cookies
Step 1
Mix the ingredients: Combine the coconut, chocolate chips, chopped almonds, and sweetened condensed milk until everything is evenly coated.
Step 2
Scoop and shape: Scoop the mixture onto a parchment lined cookie sheet. Lightly wet your fingers and press each scoop into a thick disc.
Step 3
Bake: Bake at 325 degrees until the edges turn golden. The centers will still look soft when you pull them from the oven.
Let the cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Frequently Asked Questions
The mixture may have been too warm. Chill the dough briefly or add a small amount of extra coconut to help the cookies hold their shape. Using Eagle Brand sweetened condensed milk can also help, as it tends to spread less than other brands.
Yes, simply leave out the almonds. You can add sunflower seeds or extra chocolate chips if you want similar texture.
Remove the cookies from the oven as soon as the edges turn golden. The centers will finish setting while cooling, resulting in a soft and chewy interior.
Make Ahead & Storage Instructions
- Store: Keep cookies in an airtight container at room temperature for several days.
- Make ahead: Scoop the cookie mixture ahead of time and refrigerate for several hours before baking to help control spreading, especially in warm kitchens.
- Freeze: Freeze baked cookies for up to three months and thaw at room temperature.
- Reheat: Warm a cookie in the microwave for a few seconds to soften the chocolate.
More Coconut and Chocolate Desserts to Try
If you can’t get enough of the coconut, chocolate, and almond combo in these Almond Joy Cookies, try these easy treats next:
- Chocolate Coconut Balls – Bite-sized and chewy, loaded with chocolate and coconut.
- Mounds Cake – A rich, chocolatey cake with a coconut filling, just like the candy bar.
- Coconut Brownies – Fudgy chocolate brownies topped with a layer of sweet coconut.
If you’ve tried this Almond Joy Cookies Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Almond Joy Cookies
Ingredients
- 14 ounce (1) bag sweetened shredded coconut
- 1¾ cups semi-sweet chocolate chips
- ¾ cup chopped almonds I used lightly salted almonds
- 14 ounces (1) can sweetened condensed milk
Instructions
- Preheat the oven to 325 degrees F.
- Line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, add the coconut, chocolate chips, chopped almonds, and sweetened condensed milk. Mix until all ingredients are evenly coated and well mixed.14 ounce (1) bag sweetened shredded coconut, 1¾ cups semi-sweet chocolate chips, ¾ cup chopped almonds, 14 ounces (1) can sweetened condensed milk
- Using a medium-sized cookie scoop and scoop the mixture into balls.
- Place them on the prepared cookie sheet 1 ½ to 2 inches apart, as they will spread when they bake.
- Dip the tip of your fingers into cold water and gently press down on the cookie dough ball to make a thick disc.
- Bake in the preheated oven for 12-14 minutes or until the edges are golden. Pay attention, the cookies will be soft when they come out of the oven.
- Allow the cookies to rest on the cookie sheet for 2-3 minutes.
- Gently transfer them to a cooling rack. Cool completely.
- Serve and Enjoy!
Jenn’s Notes
- Store: Keep cookies in an airtight container at room temperature.
- Make ahead: Scoop the cookie mixture ahead of time and refrigerate for several hours before baking. This helps control spread in warm kitchens.
- Freeze: Freeze baked cookies for up to three months. Thaw at room temperature.
- Reheat: Warm a cookie for a few seconds in the microwave if you want the chocolate soft again.
- Scoop and press the mixture directly onto the sheet since it is too sticky to roll
- Wet your fingertips before shaping to keep the mixture from sticking
- Do not flatten the discs too thin or they may overbake
- Use parchment paper or a silicone mat for easy removal
- If your kitchen is warm chill the mixture between batches to control spreading
- Remove cookies when the edges are golden since the centers will finish setting while cooling
- Chop almonds finely for even distribution and a pleasant crunch
- Semi sweet chocolate keeps things balanced but dark chocolate works beautifully too
