Almond Joy Cookie Recipe
Almond Joy Cookies are packed with rich mini chocolate chips and shredded coconut, that are incredibly easy to make with only four simple ingredients, making them the perfect snack for any occasion.
You will love this recipe for Almond Joy Cookies
Looking for a delicious and easy-to-make cookie that combines the sweet, nutty flavor of almonds with the tropical taste of coconut? Look no further than this irresistible recipe for Almond Joy Cookies! With a crunchy almond topping and a chewy, coconutty center, these cookies are a perfect treat for any occasion.
This 4-ingredient Almond Joy cookie recipe is easy to follow and yields soft, melt-in-your-mouth cookies that are perfect for sharing with friends and family or indulging in as a sweet treat for yourself. This dump-and-go recipe features mini chocolate chips inside of a creamy coconut and sweetened condensed milk mixture with a few almonds sprinkled on top to perfectly replicate the tropical nutty goodness of an Almond Joy bar.
Ingredients for 4 Ingredient Almond Joy Cookies
- Shredded Coconut – 14 oz is what we will use and is actually the standard size bag of shredded coconut which makes this recipe a super easy, dump-and-go kind of cookie!
- Sweetened Condensed Milk– we will use one 14.5 oz can.
- Mini Chocolate Chips – I like to use mini chocolate chips, that way there is a little chocolate in every bite. Feel free to use regular size chocolate chips or whatever variety you like best. Milk, semi-sweet or dark chocolate would all be delicious!
- Dry Roasted Almonds – I like to put the almonds on top of my cookies, honestly just because I like the look of it! You can chop up your almonds and put them inside of the cookies along with the chocolate chips.
How to Make Almond Joy Cookies:
- Begin by preheating your oven to 325° F.
- Prepare a baking sheet by lining it with parchment paper and then set aside (Parchment paper is a MUST for this recipe, otherwise the cookies will stick to the pan.)
- In a large bowl or in the bowl of a stand mixer, combine the coconut and the sweetened condensed milk, mixing until well combined.
- Add in 1 cup of mini chocolate chips and then mix until evenly distributed.
- Pack the mixture into a #40 cookie scoop (1 1/2 tbsp) to portion out each cookie.
- If you do not have a cookie scoop, spoon out the mixture and then use damp hands to roll and press into a ball- the cookies are sooo sticky but wetting your hands a bit will help the cookies to not stick as bad.
- Place onto your prepared baking sheet.
- Place 2 or 3 almonds onto the top of each cookie portion. Repeating until all cookies have almonds on top.
- Place cookie sheet in your preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the tops start to turn brown as well.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cool, melt the remaining 1/4 cup chocolate chips in the microwave until completely melted and smooth.
- Transfer the melted chocolate into a zip top bag and snip the corner.
- Drizzle the chocolate over the top of the cookies.
- Let the chocolate set up and then serve.
How to store an Almond Joy Cookie
The cookies will stay fresh for 3-4 days if stored in an airtight container.
Can I freeze almond joy cookies?
Yes- store in an airtight container in the freezer for up to 3 months. Let them come to room temperature slowly on the counter to help maintain their flavor and texture.
Almond Joy Cookies Recipe FAQs
Definitely! This is one of the biggest perks of this recipe- you can easily make this with just a bowl and spoon.
YES!! These cookies are gluten free.
Mounds candy bars do not have any nuts in them! so if you like mounds better, feel free to leave the almonds off of the tops of the cookies.
There is approx 200 calories for two small almond joy cookies.
More like this Almond Joy Cookie Recipe
Almond Joy Cookies Recipe
Ingredients
- 14 oz shredded coconut
- 14 oz can sweetened condensed milk
- 1 1/4 cup mini chocolate chips divided
- 1 cup dry roasted almonds
Instructions
- Preheat the oven to 325° F. Line a baking sheet with parchment paper, set aside. (Parchment paper is a MUST for this recipe, otherwise the cookies will stick to the pan.)
- In a large bowl or in the bowl of a stand mixer, combine the coconut and the sweetened condensed milk, mixing until well combined.
- Add in 1 cup of mini chocolate chips, mixing until evenly distributed.
- Use a #40 cookie scoop (1 1/2 tbsp of the cookie mixture) to portion out the cookies. Pack the mixture into the scoop and arrange on the prepared baking sheet.
- If you do not have a cookie scoop, spoon out the mixture and then use damp hands to roll and press into a ball.
- Place 2 or 3 almonds onto the top of each cookie portion.
- Repeat until all cookies have almonds on top.
- Bake at 325° F for 12-15 minutes, or until the edges are golden brown and the tops start to turn brown as well.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cool, melt the remaining 1/4 cup chocolate chips in the microwave until completely melted and smooth.
- Transfer the melted chocolate into a zip top bag and snip the corner.
- Drizzle the chocolate over the top of the cookies. Let the chocolate set up and then serve.
