Almond Joy Cookies
Soft and chewy cookies packed with coconut, chocolate, and almonds deliver rich flavor reminiscent of the classic candy bar in an easy 4-ingredient treat.
Equipment
- 1 cookie sheet lined with parchment paper
- 1 mixing bowl
- 1 cookie scoop medium-sized
- 1 cooling rack
Ingredients
- 14 oz sweetened shredded coconut
- 1 3/4 cups semi-sweet chocolate chips
- 3/4 cup chopped almonds lightly salted optional
- 14 oz can sweetened condensed milk
Instructions
- Preheat oven to 325°F.
- Line a cookie sheet with parchment paper and set aside.
- In a large bowl, combine shredded coconut, chocolate chips, chopped almonds, and sweetened condensed milk until evenly mixed.
- Use a medium cookie scoop to form mixture into balls.
- Place cookie balls on the prepared sheet, spacing 1 1/2 to 2 inches apart.
- Dip fingertips in cold water and gently press each ball to flatten into a thick disc.
- Bake for 12 to 14 minutes until edges are golden; cookies will be soft when removed.
- Let cookies rest on the sheet for 2 to 3 minutes.
- Transfer cookies to a cooling rack and cool completely before serving.
Notes
- Store in airtight container at room temperature.
- Scoop dough ahead and refrigerate to control spread.
- Freeze baked cookies up to 3 months; thaw before serving.
- Warm briefly in microwave for soft chocolate.
- Use parchment or silicone mats for easy removal.
- Chop almonds finely for even texture and crunch.