Go Back
Almond Joy cookies with coconut, chocolate chips, and almonds, a quick and easy treat for desserts for 4th of July.

Almond Joy Cookies

Chewy coconut, rich chocolate, and crunchy almonds come together in these irresistible Almond Joy cookies. With just five ingredients, they bake to perfection in 13 minutes for a sweet treat reminiscent of the classic candy bar.
Print Recipe Pin Recipe
Prep Time 10 minutes
13 minutes
Total Time 23 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup almonds raw and unsalted, chopped
  • 12 oz chocolate chips semi-sweet
  • 10 oz coconut sweetened and shredded
  • 1/2 tsp kosher salt
  • 14 oz sweetened condensed milk non-fat

Equipment

  • 1 mixing bowl, large
  • 1 chopper or knife
  • 1 cookie sheet
  • 1 spoon or spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Chop 3/4 cup raw, unsalted almonds.
  3. 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.
  4. Mix until all ingredients are thoroughly coated and the mixture is sticky and malleable.
  5. Roll dough into tight balls and place them on a greased cookie sheet.
  6. Wet your hands and press the tops of the balls down to form discs, keeping the dough as snug as possible.
  7. Bake for 13 minutes, until coconut is just beginning to brown and cookies are set.
  8. 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.