Almond Joy Cookies Recipe

almond joy cookies, after they are done baking on a pan with parchment paper.

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.

5 from 2 votes

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Prep Time: 10

Cook Time: 15

Servings: -36 servings

Calories: 217kcal

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.

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