Almond Joy Cookies Recipe

Introduction

Almond Joy Cookies capture the irresistible flavors of the classic candy bar in a chewy, homemade treat. With coconut, chocolate, and crunchy almonds, these cookies are quick to make and perfect for satisfying your sweet tooth.

The image shows several coconut macaroons with chocolate chips on a white parchment paper that rests on a silver cooling rack. Each macaroon has one main layer made of shredded white coconut mixed with dark brown chocolate chips, giving a rough texture with some golden-brown toasted edges. The macaroons look slightly irregular in shape with small pieces of coconut sticking out. The background includes some blurred green pine branches on top of a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 14 oz bag shredded sweetened coconut
  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup chopped almonds
  • 14 oz can sweetened condensed milk

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: Line a baking sheet with parchment paper to prevent the cookies from sticking.
  3. Step 3: In a medium mixing bowl, combine the shredded coconut, chocolate chips, chopped almonds, and sweetened condensed milk. Stir until all ingredients are evenly mixed.
  4. Step 4: Spoon the dough onto the lined baking sheet, shaping each portion into a ball using your fingers.
  5. Step 5: Bake for 12 minutes, until the cookies begin to brown on the top and edges.
  6. Step 6: Let the cookies rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack.

Tips & Variations

  • Toast the chopped almonds lightly before mixing for extra flavor and crunch.
  • Substitute dark chocolate chips for a richer chocolate taste.
  • For a nut-free version, omit the almonds and add extra coconut or sunflower seeds.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage; thaw at room temperature before serving. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Six coconut macaroons with chocolate chips are placed on a sheet of white parchment paper. Each macaroon is golden brown around the edges with white toasted coconut strands and dark chocolate chips mixed throughout. The shapes vary, with some more round and others a bit uneven. The paper rests on a wire cooling rack with a brown woven basket beneath. To the side, a green pine branch with small red berries adds a festive touch. Scattered almonds and chocolate chips are visible on the white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but the cookies may be less sweet. You might want to add a little extra sweetened condensed milk or a touch of sugar to balance the flavor.

What can I use instead of sweetened condensed milk?

You can try using evaporated milk with added sugar, but this may change the texture and sweetness slightly. Sweetened condensed milk helps hold the cookies together and adds moisture.

Print

Almond Joy Cookies Recipe

Delight in these chewy, rich Almond Joy Cookies combining shredded sweetened coconut, semi-sweet chocolate chips, and crunchy chopped almonds bound together with sweetened condensed milk. Perfectly baked to golden perfection, these cookies capture the classic flavors of the beloved Almond Joy candy bar in an easy-to-make cookie form.

  • Author: Amaya
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: Approximately 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

  • 14 oz bag shredded sweetened coconut
  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup chopped almonds

Wet Ingredients

  • 14 oz can sweetened condensed milk

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies evenly.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy removal after baking.
  3. Mix Ingredients: In a medium mixing bowl, combine the shredded sweetened coconut, semi-sweet chocolate chips, chopped almonds, and sweetened condensed milk. Stir until all ingredients are thoroughly mixed and coated.
  4. Shape Cookies: Spoon the cookie dough onto the prepared baking sheet. Using your fingers, gently form each into a ball shape to create uniform cookies.
  5. Bake: Place the baking sheet in the oven and bake for 12 minutes. The cookies will develop a light brown color on the tops and edges when done.
  6. Cool: Once baked, allow the cookies to rest on the baking sheet for 3 to 4 minutes to firm up before transferring them to a wire cooling rack to cool completely.
  7. Store: After cooling, store the cookies in an airtight container to maintain freshness and enjoy within several days.

Notes

  • Using parchment paper is crucial to prevent sticking and preserve the shape and texture of the cookies.
  • Chopped almonds can be toasted beforehand to enhance their flavor if desired.
  • These cookies are best enjoyed within 3-5 days stored in an airtight container at room temperature.
  • For a nuttier taste, experiment with different types of nuts like pecans or walnuts.

Keywords: Almond Joy Cookies, coconut cookies, chocolate chip cookies, easy cookies, sweetened condensed milk cookies, nutty cookies, homemade dessert

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