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Almond Joy cookies taste just like biting into an Almond Joy candy bar, and I love that I can make them at home with four ingredients. Golden, crispy edges, a soft and chewy coconut center, and pockets of melted chocolate and crunchy almonds. Anyone who loves coconut and chocolate is not going to be able to resist these.
I make these Almond Joy cookies all year round, and I make a batch around the holidays as well. I usually get at least one or two people asking me for the recipe.
I think the oven gives these cookies something the candy bar doesn’t have. The coconut toasts while they bake and picks up a deeper, nuttier flavor than the original. I also use lightly salted almonds, so all that sweetness stays in balance.
When I want the same coconut and chocolate with no oven at all, I make my no-bake chocolate coconut balls.
COCONUT LOVER’S PICK
My Almond Joy Cookies Are More Macaroon Than Cookie
I leave the flour and butter out completely, so what comes out of the oven is coconut, chocolate chips and almonds held together with sweetened condensed milk. If you’re expecting a cakey cookie, that first bite will surprise you, and it’s the whole reason I love them.
The Four Ingredients Doing the Work
- Sweetened shredded coconut: I use sweetened shredded coconut straight from the bag, and I don’t pack it down. How tightly the coconut packs changes how much condensed milk it takes to hold the mix together.
- Semi-sweet chocolate chips: I use semi-sweet chips because they balance out the sweetness of the coconut and condensed milk. You can swap in chopped dark chocolate if you like it richer, or mini chips if you want the chocolate in smaller pockets all through the cookie.
- Chopped almonds: I chop my almonds fine, because big pieces take over the cookie and crowd out the chewy coconut. If you don’t have almonds, you can swap in pecans, which change the flavor a bit, or leave the almonds out.
- Sweetened condensed milk: I use sweetened condensed milk to hold everything together, and Eagle Brand works best for me because it consistently spreads less than other brands.
How to Make Almond Joy Cookies
Step 1: Mix Everything in One Bowl Add the coconut, chocolate chips, chopped almonds and sweetened condensed milk to a large bowl and stir until every bit of coconut is coated. The mix will be thick, wet and sticky, and that’s how it should look.
Step 2: Scoop and Press Into Thick Discs I tried rolling the mix into balls in my hands, and it’s too wet to work. So I drop scoops right onto a parchment-lined cookie sheet with room to spread and press each one into a thick disc with wet fingertips, because thin ones bake too fast.
Step 3: Bake Until the Edges Are Golden Bake the cookies until the edges turn golden, then let them rest on the pan for a few minutes. Move them gently to a cooling rack, because they’re still soft, and let them cool completely.
Making Ahead, Storing and Freezing
If you want a head start, scoop all the balls ahead of time onto a parchment-lined plate and keep them in the fridge until you’re ready to bake. Move them to the cookie sheet and press them into thick discs right before they go in the oven.
I keep baked cookies in an airtight container on the counter for up to 5 days. For longer, freeze them in a single layer on a sheet pan until firm, then move them to a freezer bag for up to 2 months and thaw them on the counter.
I also like grabbing a few straight from the freezer, because they’re super good cold. If you plan to dip or drizzle them, do that after they thaw.
More Coconut Recipes
Almond Joy Cookies
Ingredients
- 14 ounces (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 ounces (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
- The mixture is too wet to roll, so I scoop it straight onto the cookie sheet and press it into a thick disc with wet fingertips.
- Pull the cookies when the edges turn golden. The centers will still look soft and finish setting as they rest on the pan.
- If the mixture won’t hold together, add 1 to 2 more tablespoons of sweetened condensed milk and mix with clean hands.
- If your kitchen is warm, chill the mixture between batches so the cookies hold their shape.
Love this easy recipe. Tastes just like an Almond Joy, only better. Home made too
Thank you so much!
Had to use an extra half can of condensed milk to make it cover. But very good
Thanks so much for sharing that. I’m really glad you enjoyed them! With this recipe, the amount of condensed milk needed can vary a bit depending on how tightly the coconut mixture is packed and the brand used. Sometimes it sits a little thicker, so adding a splash more to help everything spread and stick is totally fine.
I appreciate you mentioning it. It’ll definitely help other readers who might run into the same thing. And hey, extra condensed milk never hurt anyone. 😊
no almonds. How about pecans?
You can use pecans. They’ll change the flavor a bit, but they’ll still bake up great in this recipe. I haven’t tested every nut variation, but pecans are a simple swap that won’t affect the structure of the cookie. Enjoy the batch.
Made the Almond Joy cookie today and they are delicious! My condensed milk spread a bit too much but I trimmed that part off. Next time will try a different condensed milk.
I find that Eagle Brand works the best for me and make sure it isn’t expired.
Zero stars! Would not come together at all. I threw away half the “dough”.
I’m so sorry that happened. This dough is naturally looser because it doesn’t have flour, but it should still hold together once everything is fully mixed and packed tightly when scooping. If it feels too dry, it usually means the coconut wasn’t measured loosely or the mixture just needs an extra tablespoon or two of sweetened condensed milk to bind it. A quick mix with clean hands helps bring it together too. I know it’s frustrating when a recipe doesn’t work for you, and I appreciate you giving it a try.
simple but sounds great
Thank you! I hope you give them a try!
One of my favorites!!
Thank you! So glad you enjoyed it!