Almond Joy cookies make me happy. Really, really, really happy!
Not only am I obsessed with everything chocolate, but chocolate and coconut is probably in my top 5 flavor combinations. These almond joy cookies really do taste like their candy bar cousin. I originally got this recipe from Mom on Timeout, which is what I set out to do a couple of weeks ago when I was fed up with life in general and just wanted to be alone with a cookie. Moms need timeouts, too, right?
How to Make Almond Joy Cookies
So I put the kids to bed and set out all 5 ingredients (not bad, eh?) for these Almond Joy cookies. I’ve played around with this recipe and think I’ve come up with how to make it just right:
Step 1: Prep Your Almonds
First, I set the oven to 375 degrees and then used my handy-dandy chopper to cut up 3/4 cup of raw, unsalted almonds.
Step 2: Mix Everything Together
Second, I took those almonds and added them to a large bowl with 12 oz of semi-sweet chocolate chips, 10 oz of sweetened and shredded coconut, 1/2 teaspoon of kosher salt, and a 14 oz can of non-fat sweetened condensed milk.
Step 3: Form the Cookies
Third, I mixed it all around, making sure everything was coated by the condensed milk. It should be nice and sticky but easily malleable with your hands.
I rolled the dough into tight balls and placed them on a greased cookie sheet. Then, I wet my hands and pressed the tops of the balls down, creating a disc shape. It’s really important to keep the dough as snug as possiblebecause it breaks apart easily.
Step 4: Bake to Perfection
I popped those bad boys into the oven for exactly 13 minutes, and they were perfect! Twelve minutes, and they were underdone. Fourteen minutes and the bottoms burned. But at 13 minutes, the flakes of coconut were just beginning to brown, and the bottoms were burn-free. The chocolate was melted yet holding its shape, and I could smell the salted almonds.
Why You’ll Love These Almond Joy Cookies
It was all I could do to hold myself back from tasting one of those beauties while they cooled. Alas, while I was doing the dishes, my husband snuck in and ate one and got the joy of being the first to taste the Almond Joy cookies! That little stinker!
I guess I can’t blame him, though; the smell permeated the house. I’m surprised the kids didn’t wake up. That’s when you have to make cookies, ya know… when they’re asleep. Otherwise, they bug, bribe, haggle, and coerce you into giving them one. Or seven.
Do you see this little rascal? This is Caleb, my #1 cookie monster. He looks up at me with his big brown eyes, smiles his sweet smile, and says, “Mommy? Cookie peas?” I mean, how can I say no to that? So yeah, that’s why I bake cookies at 9 pm.
I did have one of these Almond Joy cookies on my timeout, and it was delicious! My taste buds really enjoyed the salty-sweet combo. For a moment, I was transported to a tropical island that was free from laundry, bills, and bad attitudes. Everyone needs a cookie and some peace and quiet once in a while!
Make Them for Easter or Anytime
With Easter just around the corner, I think these would make a fabulous addition to the dessert table. They can be pretty and practical all at the same time! (Is there such a thing as a practical cookie?!) What I mean is that they are elegant enough to take somewhere for a party but casual enough to pack in my husband’s lunch. So, if you need a timeout or just a special treat after a long day, I think these Almond Joy cookies are just the ticket! Happy cooking ya’ll!
Do you need other dessert ideas? Check out this 4-step pistachio and coconut cake, these 5 ingredient peanut butter M&M bars, or these pretty vanilla cream cheese cake pops!
Almond Joy Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Chop 3/4 cup raw, unsalted almonds.
- In a large bowl, combine chopped almonds, 12 oz semi-sweet chocolate chips, 10 oz sweetened shredded coconut, 1/2 tsp kosher salt, and 14 oz non-fat sweetened condensed milk.
- Mix until all ingredients are thoroughly coated and the mixture is sticky and malleable.
- Roll dough into tight balls and place them on a greased cookie sheet.
- Wet your hands and press the tops of the balls down to form discs, keeping the dough as snug as possible.
- Bake for 13 minutes, until coconut is just beginning to brown and cookies are set.
- Allow cookies to cool on the baking sheet before removing.
Notes
- Wetting your hands makes shaping the sticky dough much easier.
- Keep the dough tightly packed to prevent cookies from falling apart.
- Do not overbake; 13 minutes is the sweet spot for chewy, perfect cookies.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- You can substitute regular sweetened condensed milk if non-fat is unavailable.
