Almond Joy Cookies

These Almond Joy cookies are chewy, chocolatey, and full of coconut-almond goodness. They are an easy, crowd-pleasing treat that’s perfect for any occasion!

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 56kcal

Author: Alexandria Ulmer

Ingredients

▢ 14 oz shredded coconut, sweetened
▢ 1 (14 oz) can sweetened condensed milk
▢ 3/4 cups chopped almonds
▢ 2 cups chocolate chips
▢ 1 tsp vanilla extract
▢ 1/4 cup whole almonds

Instructions

Preheat the oven to 325 degrees Fahrenheit.
In a large bowl, add 14 oz shredded coconut, 1 (14 oz) can sweetened condensed milk, 3/4 cups chopped almonds , 2 cups chocolate chips, and 1 tsp vanilla extract. Hand mix to combine.
Using a medium cookie scoop, form the mixture into about 36 small balls, and place on a parchment paper lined cookie sheet.
Bake for about 15 minutes. When the cookies come out of the oven, press a whole almond (1/4 cup whole almonds ) into the top of each one. Serve and enjoy!

Video

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only

Use sweetened coconut. Unsweetened coconut won’t provide the same texture or sweetness.
Don’t overbake. The cookies should be lightly golden on top but still soft in the center.
Press the almonds on while warm so they stick easily to the cookies.
Line your baking sheet with parchment paper to prevent sticking.
Drizzle extra chocolate on top for a more decorative, bakery-style finish.
Your cookies will maintain their shape before and after baking so feel free to press them down lightly if you want a flatter cookie. Wet your finger tips with water to prevent sticking.

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