Almond Joy Cookies

5 from 4 votes

Chewy, chocolatey Almond Joy cookies that taste like the candy bar, with toasted coconut edges and crunchy almonds in every bite.

Prep Time5

Cook Time14

Total Time19

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 142kcal

Author: Jennifer Fishkind

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!

Notes

Tips:

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.

Storage:

Store the cookies in an airtight container at room temperature for up to 5 days. To make ahead, scoop the balls onto a parchment-lined plate and refrigerate until you're ready to bake, then press them into discs on the cookie sheet. To freeze, set the baked cookies in a single layer on a sheet pan until firm, then move them to a freezer bag for up to 2 months. Thaw at room temperature, and dip or drizzle after thawing.

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