Description
These Almond Joy cookies are soft, chewy, and loaded with the classic flavors of coconut, almonds, and chocolate. With just a handful of ingredients and no flour required, they’re the perfect quick treat for Almond Joy candy lovers!
Ingredients
Units
Scale
- 3 cups (240 g) sweetened shredded coconut
- 2/3 cup (200 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup (175 g) semi-sweet chocolate chips
- 1/2 cup (70 g) chopped almonds (or whole almonds for garnish)
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the ingredients:
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the mixture is well combined.
- Fold in the chocolate chips and chopped almonds.
- Shape the cookies:
- Scoop heaping tablespoons of the mixture and form them into small mounds or balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies are golden brown.
- Cool:
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy:
- These cookies can be enjoyed immediately or stored in an airtight container for up to 1 week.
Notes
- For a more authentic Almond Joy look, press a whole almond into the top of each cookie before baking.
- Substitute dark chocolate chips or mini chocolate chips for variety.
- Freeze the cookies for up to 2 months for a make-ahead treat.