Almond Joy Cookies
I first made these Almond Joy Cookies on a rainy afternoon when I wanted coconut and chocolate without fuss. They’re tiny flavor bombs—sweetened coconut, melty chocolate chips, crunchy almonds, and just enough sweetened condensed milk to bind everything. They’re perfect when you want a no-fuss cookie that still feels indulgent: holiday cookie trays, school bake sales, or an easy after-dinner treat. If you like pairing cookies with a creamy drink, try Avocado Almond Smoothie for a surprisingly delicious combo.
Why you’ll love this dish
These cookies capture the Almond Joy candy bar in cookie form with only four ingredients and minimal hands-on time. No flour, no eggs, and no mixer means they’re quick to throw together; the sweetened condensed milk does double duty as sweetener and binder. They’re also naturally gluten-free and portable — great for lunchboxes or passing around at parties.
“I made a batch for a potluck and they vanished first — crunchy almonds, soft coconut, and pockets of chocolate. So easy to make!” — a friend’s honest review
If you crave other indulgent, easy cookies, you might enjoy this butterscotch chocolate chip cookie recipe for a different kind of comfort bake.
Step-by-step overview
Before you start: this recipe is essentially mixing, shaping, and baking. Expect 10–15 minutes of active prep and about 12 minutes in the oven per batch.
- Preheat oven and line a baking sheet with parchment.
- Combine shredded coconut, chocolate chips, chopped almonds, and sweetened condensed milk in a bowl.
- Scoop and shape the mixture into small balls; place on the lined sheet.
- Bake 12 minutes until edges and tops begin to brown.
- Cool briefly on the sheet, then transfer to a rack to finish cooling. This simple flow keeps things fast and reliable.
What you’ll need
- 14 oz bag shredded sweetened coconut
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping, optional)
- 3/4 cup chopped almonds (toasted if you like extra flavor)
- 14 oz can sweetened condensed milk
- Notes: Use sweetened shredded coconut for the classic flavor. For a slightly less sweet cookie, swap semi-sweet chips for dark chocolate chips or use 1 cup instead of 1 1/2 cups. For a vegan twist, see the Variations section below.
Step-by-step instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper — this is important because these cookies stick easily without it.
- In a medium mixing bowl, stir together the shredded coconut, chocolate chips, chopped almonds, and the entire can of sweetened condensed milk until evenly combined. The mixture will be sticky and hold together when pressed.
- Use a spoon to drop portions of the mixture onto the lined baking sheet. Use your fingers to press and shape each mound into a round cookie about 1½ inches across. Space them about 1 inch apart.
- Bake for 12 minutes. Look for light browning on the edges and top — that’s your cue. Ovens vary, so check at 10 minutes if your oven runs hot.
- Let cookies rest on the baking sheet for 3–4 minutes so they firm up. Then transfer them to a cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature.
Best ways to enjoy it
These cookies pair beautifully with:
- Strong coffee or an espresso — the bitterness contrasts the sweetness.
- A cold glass of milk for classic comfort.
- Crumbled over vanilla ice cream as a quick sundae topping.
- For seasonal spreads, arrange them on a platter with dark chocolate bark and salted nuts. If you want another cozy cookie pairing for holiday mornings, try this soft gingerbread recipe as a warm companion: best soft gingerbread cookies.
Storage and reheating tips
- Room temperature: Keep cookies in an airtight container for up to 4–5 days. Separate layers with parchment to prevent sticking.
- Refrigerator: You can refrigerate for up to 2 weeks, but the texture may firm up and lose some chew.
- Freezing: Flash-freeze single-layer cookies on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm in a 300°F oven for 5–7 minutes or microwave a single cookie for 8–10 seconds if you like melty chocolate. Always cool cookies completely before storing to avoid condensation and sogginess.
Pro chef tips
- Toast the almonds for deeper flavor: spread them on a sheet and toast at 350°F for 6–8 minutes, then chop.
- Measure by volume for the coconut and chips, but if you prefer precision, weigh the coconut for consistent results (about 4–5 cups shredded coconut in a 14 oz bag).
- If cookies are too loose, let the mixture rest 5–10 minutes — the coconut will absorb more liquid and firm up.
- Press the tops slightly if you want a flatter cookie; leave them rounded for a more “candy bite” feel.
- For neat presentation, press a whole almond or a few extra chips on top before baking.
- For a light, creamy drink to serve alongside, consider an Avocado Almond Smoothie as a surprising, healthy pairing.
Creative twists
- Dark-chocolate macadamia: swap almonds for macadamia nuts and use dark chocolate chips.
- Coconut-lime: add 1 tsp lime zest and sprinkle with a tiny pinch of sea salt after baking.
- Vegan version: use sweetened condensed coconut milk (or make a coconut condensed milk substitute) and swap chocolate chips for dairy-free chips.
- Salted caramel: drizzle with salted caramel sauce once cooled for a decadent finish.
- Mini cookies: make smaller 1-inch cookies and bake 8–9 minutes for bite-size treats.
Your questions answered
Q: Are these cookies gluten-free?
A: Yes—this recipe uses no flour, so it’s naturally gluten-free. Always check labels on chocolate chips and coconut if you need certified gluten-free.
Q: How many cookies does this make?
A: Expect about 24–30 cookies depending on how large you shape them; smaller scoops yield more cookies.
Q: Can I use unsweetened coconut?
A: You can, but the cookies will be less sweet. If you use unsweetened coconut, consider increasing the chocolate chips slightly or adding a tablespoon of honey or maple syrup.
Q: Why did my cookies fall apart?
A: If the mixture was too dry, they won’t bind. Make sure you used the whole can of sweetened condensed milk and press the mixture firmly when shaping. Conversely, if they’re too wet, chill the mixture 10–15 minutes before shaping.
Q: Can I double the recipe?
A: Yes — double all ingredients and bake on two sheets, rotating mid-bake if necessary to ensure even browning.
Conclusion
If you want another simple take on the same idea, check this four-ingredient version at Almond Joy Cookies – Just 4 Ingredients! – Mom On Timeout. For a small-batch adaptation and alternative sizing tips, see Almond Joy Cookies Recipe.
Almond Joy Cookies
Ingredients
Main Ingredients
- 14 oz bag shredded sweetened coconut Use sweetened shredded coconut for the classic flavor.
- 1.5 cups semi-sweet chocolate chips Plus extra for topping, optional. For less sweetness, use 1 cup instead.
- 3/4 cup chopped almonds Toasted if you like extra flavor.
- 14 oz can sweetened condensed milk Acts as a sweetener and binder.
Instructions
Preparation
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, stir together the shredded coconut, chocolate chips, chopped almonds, and the entire can of sweetened condensed milk until evenly combined.
- Use a spoon to drop portions of the mixture onto the lined baking sheet. Shape each mound into a round cookie about 1½ inches across.
Baking
- Bake for 12 minutes until edges and tops begin to brown. Ovens vary, so check at 10 minutes.
- Let cookies rest on the baking sheet for 3–4 minutes before transferring to a cooling rack to cool completely.
