Almond Joy Cookies
These Almond Joy Cookies are soft, chewy, and packed with coconut, chocolate, and almonds—an easy 4-ingredient cookie that tastes just like the classic candy bar.
Servings: 36 cookies
Calories: 142kcal
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!
Notes
Storage:
- 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
Nutrition
Calories: 142kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 152mg | Fiber: 2g | Sugar: 10g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
