Almond Joy Cookies
These easy Almond Joy cookies deliver the ultimate candy bar experience in cookie form. Featuring chewy sweetened coconut, rich chocolate chips, and a salty almond crunch, they are quick, flourless, and completely delicious.
Equipment
- Large baking sheet
- Parchment Paper
- Large Mixing Bowl
- Cookie Scoop
Ingredients
- 1 14 oz bag sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
- 2/3 cup chopped lightly salted almonds
- 1 14 oz can sweetened condensed milk
Instructions
- Heat the oven to 325F and get a large baking sheet ready with parchment paper. The parchment is essential here, because the sugary coconut mixture sticks badly and can make the bottoms tear if baked directly on the pan.
- Put the coconut flakes, chocolate chips, chopped almonds, and sweetened condensed milk into a large bowl. The mixture will look chunky at first, but every bit of coconut should start getting coated as you work it together.
- Stir until the mixture is thoroughly combined and no dry pockets of coconut remain. The dough should feel sticky and thick enough to mound, not loose or runny.
- Scoop packed portions onto the lined baking sheet with a cookie scoop. Press the scoop firmly as you portion so each mound holds together instead of baking into ragged edges.
- Dampen your fingertips with water, then shape each mound into a disc and flatten the top lightly. Wet fingers keep the sticky dough from clinging to your hands and help the cookies bake more evenly.
- Bake for 12 to 14 minutes. They are ready when the tips of the coconut turn lightly golden brown while the centers still look moist and chewy.
- Leave the cookies on the baking sheet to cool completely. They firm up as they sit, so moving them too soon can make them fall apart.
- Transfer the cooled cookies to an airtight container for storage. The texture stays best when they are fully cool before you pack them away.
Notes
Baking tip: Always use parchment paper rather than wax paper. The sweetened condensed milk and coconut caramelize at the edges as they bake, causing the cookies to stick terribly to the pan without proper protection.
Shaping tip: Dampen your clean fingertips with water before shaping the mounds into discs. This prevents the sticky dough from clinging to your hands and ensures your cookies bake evenly.
Texture tip: Let the cookies cool completely on the baking sheet before moving them. They are fragile when warm and firm up as they sit. Moving them too soon will cause them to fall apart.
Storage: Store the fully cooled cookies in an airtight container at room temperature. Layer them with parchment paper to prevent the sticky tops from smearing or clinging to each other.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.