6 Ingredient Almond Joy Cookie Recipe

These easy Almond Joy Cookies have simple ingredients like chocolate, crunchy almonds, and shredded coconut, so they taste just like Almond Joy candy bars.

I added a couple of simple ingredients to these cookies that most recipes don’t have, so they taste even better! And they are insanely easy. You don’t even need a mixer to make my almond joy cookies recipe, just a bowl and a wooden spoon.

The texture of these cookies is very similar to the inside of an almond joy bar, but the bits of browned coconut and salted almonds make them even more yummy!

If you love the combination of coconut and chocolate, there’s a good chance these will become your new favorite cookies. I sure love them!

BEST ALMOND JOY COOKIE RECIPE

1. PREP – Chop the almonds. Line cookie sheets with parchment paper or silicone liners. Preheat your oven to 325°.
2. MIX – Combine the coconut, chocolate chips, chopped almonds, sweetened condensed milk, vanilla extract, and salt in a large bowl. Stir until all the coconut flakes are well-coated.
3. FORM – Scoop two tablespoon-sized mounds about 2 inches apart onto prepared pans. Wet your hands and press the mixture firmly together.
4. BAKE – Bake the cookies for about 13-16 minutes or until golden brown around the edges, with some pieces of coconut toasted.
5. COOL – Cookies are very fragile while warm, so let them cool on the baking sheets for 20-30 minutes.

Store leftover cookies in an airtight container at room temperature for up to a week. It’s best to use wax paper between the layers if you need to stack them.

PRO TIPS:

• These cookies hold their shape as they bake, but they will fall apart if you don’t press the mixture together firmly. Don’t forget to wet your hands!
• Sweetened condensed milk makes these cookies very sticky, so make sure you line your baking pans with silicone or a piece of parchment paper. Cooking spray doesn’t do the job.
• When they are warm, the cookies are fragile. Let them cool on the pans before you try to transfer them to a wire rack or storage containers.
• If the sweetened condensed milk spreads out as the cookies bake, use a metal spatula to push the bottom of the cookies back together.

ALMOND JOY COOKIE RECIPE VARIATIONS:

• Replace half of the vanilla extract with either almond extract or coconut extract.
• I like to use half milk and half semi-sweet chocolate, but you can use one or the other. You can even use dark chocolate chips if you prefer.
• Love chocolate? Try either dipping the cookies halfway into melted chocolate.
• Stir in some Craisins or dried cherries for a fruity twist.
• Adding a little bit of chocolate drizzle and an almond on top makes the cookies extra pretty.

MORE DELICIOUS COOKIES:

• Almond Sugar Cookies
• Hot Cocoa Cookies Recipe
• Chocolate Chip Graham Cracker Cookies
• No Bake Cornflake Cookies (without peanut butter)
• Chocolate Andes Cookies
• Strawberry White Chocolate Cookies
• Chocolate Peanut Butter No Bake Cookies
• Peanut Butter Cup Cookies

Almond Joy Cookie Recipe

Kara Cook

These almond coconut chocolate chip cookies are just like your favorite candy bars, but in cookie form!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert: Cookies

Cuisine American

Servings 36 cookies

Calories 155 kcal

Equipment

• Amazon Basics Silicone Baking Mat, Pack of 2, 16.5″ x 11.6″
• Cookie Scoop Set

Ingredients

  

1x2x3x

• 14 oz bag sweetened coconut flakes
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• ⅔ cup salted roasted almonds coarsely chopped
• 14 oz can sweetened condensed milk
• 1 tsp vanilla extract
• ⅛ tsp salt

Instructions

 

• Preheat your oven to 325 degrees. Line cookie sheets with parchment paper or silicone liners.
• In a large mixing bowl, combine coconut, chocolate chips, almonds, sweetened condensed milk, vanilla, and salt. Stir until well combined.
• Use a cookie scoop to portion about 2 tablespoons of the coconut mixture onto a prepared baking sheet.
• Use wet hands to firmly press the mounds together. Leave at least 2 inches in between each cookie.
• Bake at 325° for 13-16 minutes, or until golden brown around the edges. (Some of the pieces of coconut on the tops of the cookies should be toasted.)
• Let cookies cool on the pan for at least 20 minutes before removing them to cooling racks. If you move them too soon, they fall apart.

Notes

Recipe inspired by Mom On Timeout.

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.005gCholesterol: 4mgSodium: 54mgPotassium: 143mgFiber: 2gSugar: 15gVitamin A: 32IUVitamin C: 0.3mgCalcium: 46mgIron: 1mg

Keyword almond joy cookies

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Next time you are in the mood for an Almond Joy Bar but don’t want to run to the store, whip up a batch of these irresistible cookies instead. They are some of the easiest cookies you will ever make!