Almond Joy Cookies Recipe

Introduction

Almond Joy Cookies capture the beloved flavors of the classic candy bar in a chewy, chocolatey treat. Packed with sweet coconut, crunchy almonds, and rich chocolate chips, these cookies are easy to make and perfect for any occasion.

Ingredients

• 1 (14-ounce) bag sweetened flaked coconut (medium flakes, unsulfured)
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup salted roasted almonds, lightly chopped
• 2 cups semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 325°F and line baking sheets with parchment paper to prevent sticking and ensure even browning.
2. Step 2: In a large mixing bowl, combine the sweetened flaked coconut with the sweetened condensed milk, stirring until the coconut is evenly coated.
3. Step 3: Fold in the chopped salted roasted almonds and semi-sweet chocolate chips until they are distributed evenly throughout the mixture.
4. Step 4: Scoop tablespoons of the mixture onto the prepared baking sheets. Slightly wet your hands to shape each scoop into rounds and gently flatten the tops for even baking.
5. Step 5: Bake the cookies at 325°F for 12 to 14 minutes, or until the edges turn golden brown. Let them cool on the baking sheet for 8 to 10 minutes before transferring to a wire rack to set completely.

Tips & Variations

• If you only have raw almonds, toast them in a dry skillet for 5 minutes to enhance their flavor before chopping and adding.
• For a richer chocolate taste, substitute semi-sweet chocolate chips with chopped dark chocolate bars.
• Use medium flaked coconut rather than dessicated shredded coconut for a chewier texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. To enjoy, thaw at room temperature and reheat gently in a microwave or oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted almonds instead of salted?

Yes, you can use unsalted almonds, but be sure to add a pinch of salt to the mixture to balance the sweetness and enhance the flavors.

Do I need to chill the dough before baking?

No chilling is necessary for this recipe since the dough is sticky and holds together well with the condensed milk, allowing you to scoop and bake immediately.

Almond Joy Cookies Recipe

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★★★★★

4.8 from 53 reviews

These Almond Joy Cookies are a delightful treat that combines the chewy texture of sweetened flaked coconut with the rich flavor of semi-sweet chocolate chips and the satisfying crunch of salted roasted almonds. Inspired by the classic candy bar, these cookies are easy to make and perfect for anyone craving a sweet and nutty bite.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 14-ounce bag sweetened flaked coconut (unsulfured, medium flakes)
• 2/3 cup salted roasted almonds, lightly chopped
• 2 cups semi-sweet chocolate chips

Wet Ingredients

• 1 14-ounce can sweetened condensed milk

Instructions

1. Preheat and prepare: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper to prevent the cookies from sticking and to help them brown evenly.
2. Combine coconut and condensed milk: In a large mixing bowl, pour in the sweetened flaked coconut and the entire can of sweetened condensed milk. Stir the mixture until the coconut is thoroughly coated and combined with the condensed milk.
3. Fold in almonds and chocolate: Add the lightly chopped salted roasted almonds and the semi-sweet chocolate chips to the coconut mixture. Gently fold them in ensuring even distribution throughout.
4. Scoop and shape: Using a tablespoon, scoop portions of the cookie mixture onto the prepared baking sheets. Slightly wet your hands with water to shape each scoop into a rounded cookie and gently flatten the tops for even baking.
5. Bake and cool: Bake the cookies at 325°F for 12 to 14 minutes until the edges turn golden brown. After baking, allow the cookies to cool for 8 to 10 minutes on the baking sheet before transferring them to a wire rack to cool completely and set.

Notes

• Use unsulfured medium flakes of sweetened flaked coconut for the best chewy texture.
• If you only have raw almonds, toast them in a dry skillet for about 5 minutes before chopping to enhance flavor and crunch.
• Wet your hands slightly when shaping cookies to prevent sticking and to form neater rounds.
• Allow cookies to cool on the baking sheet first before moving to a wire rack to avoid breaking.
• Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

Keywords: Almond Joy Cookies, coconut cookies, chocolate chip cookies, almond cookies, chewy cookies, homemade cookies, dessert recipe