If you love coconut and almond, you are going to love my recipe for Almond Joy Cookies! They’re sweet, soft, and full of chocolate chips so they taste just like the classic candy bar.
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Do you love almond joy candy bars? They’re one of those love-them-or-hate-them types of things, but if you’ve got a soft spot for coconut, then these almond joy cookies are for you!
Lots of shredded coconut, chocolate chips, and almonds come together to make these utterly irresistible cookie bites. I love to keep a stash of these in my fridge for when I want a sweet pick-me-up and I love to give them away to friends. I think you will really love these cookies!
Almond Joy Cookies Recipe
What is it about coconut and chocolate? Whether it’s Chocolate-Coconut Macaroons or Coconut Macaroon Cookie Nests, they just seem made for each other! Add in some chopped almonds for texture and crunch, plus a little vanilla extract for subtle flavor, and you’ve got the makings of a really wonderful little treat.
These almond joy cookies are so similar to the candy bar, when you bite into one you may wonder if you are actually eating the candy! In fact, I consider them to be basically a homemade almond joy and between you and me, I think I like them better than the store-bought version.
This is simple recipe that you can whip up in just 5 minutes with pantry ingredients. The condensed milk adds sweetness and helps to hold the cookies together while they bake. You want to bake them just enough that the coconut starts to lightly brown, but not too long so that they’re still nice and soft inside. Cool the cookies for a few minutes after baking so that they can set, but definitely eat them while they’re still warm and the chocolate is slightly melted.
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Ingredients for Almond Joy Cookies
See recipe card below this post for ingredient quantities and full instructions.
- Shredded coconut – Use about 1 bag of sweetened shredded coconut.
- Chocolate chips – A traditional almond joy bar has milk chocolate, so you can use milk chocolate in this recipe. I also like to use semisweet chocolate.
- Almonds – If you can’t find chopped almonds you can buy whole almonds and roughly chop them up to equal the amount needed in this recipe.
- Condensed milk – You’ll need 1 can of sweetened condensed milk to sweeten and help bind the cookies together.
- Vanilla extract
How to Make Almond Joy Cookies
- Prepare the pan: Preheat your oven to 325°F and line a baking tray with parchment paper.
- Mix together the coconut and chocolate: In a large bowl, mix together the shredded coconut, chocolate chips, chopped almonds, and salt.
- Add the condensed milk: Stir in the sweetened condensed milk and vanilla to the coconut mixture.
- Form the cookies: Scoop the dough into balls and place them on a cookie sheet. Gently press down on each cookie with a wet finger.
- Bake cookies: Bake the cookies for 12 minutes, or until the edges are golden brown.
- Cool the cookies: Remove the cookies from the oven and place them on a wire rack. Let the cookies cool on the tray for 5 minutes before serving.
Use a cookie scoop to easily scoop out balls of dough to form the cookies. Make sure to gently press down on the cookies before baking; you want them to be thick and flat, not domed.
How to Store Almond Joy Cookies
Store almond joy cookies in an airtight container in the fridge for up to 5 days. Serve straight from the fridge or at room temperature.
You could serve cookies alongside scoops of vanilla ice cream for a really decadent treat. Or simply place them on a plate, pour a cup of coffee or tea, and enjoy!
You can substitute unsweetened shredded coconut for sweetened and you won’t notice any difference in texture of your baked item. However, if you use unsweetened coconut your overall result will taste less sweet than if you use sweetened coconut.
Ground almonds or almond meal has a coarser grind and is made from almonds that have their skins on, so you’ll see brown flecks throughout. Chopped almonds are almonds that have been roughly chopped with a knife.
Condensed milk is sweet while evaporated milk is unsweetened. Both are shelf-stable milks sold in cans.
More Cookie Recipes
Funfetti Sugar Cookie Bars
Carrot Cake Cookies
Cadbury Egg Cookies
Almond Joy Cookies
- 5 cups sweetened shredded coconut about 1 bag
- 2 cups chocolate chips
- ½ cup chopped almonds
- ¼ teaspoon salt
- 1 14 oz can sweetened condensed milk
- ½ teaspoon vanilla extract
- Preheat your oven to 325°F and line a baking tray with parchment paper. Set the tray aside for now.
- In a large bowl, mix the shredded coconut, chocolate chips, chopped almonds, and salt together.
- Stir in the sweetened condensed milk and vanilla.
- Scoop the dough into 2 tablespoon-sized balls and place on a cookie sheet about 2 inches apart.
- Wet your finger tips with water and gently press down on each cookie (the water will prevent the cookies from sticking to your fingers). You want the cookies to be about ½ inch thick and flat, not domed.
- Bake the cookies for 12 minutes. The edges will be just turning golden brown but the center will still be soft.
- Let the cookies cool on the tray for about 5 minutes then enjoy!
Yummy and easy too