Go Back
Delicious 4 Ingredient Almond Joy Cookies with chocolate and coconut topping

Almond Joy Cookies

Chewy coconut mounds studded with chocolate and almonds, reminiscent of the classic Almond Joy candy bar, making them the perfect last-minute dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups unsweetened shredded coconut Sweetened can be used for a sweeter taste.
  • 1.5 cups chocolate chips (semisweet or dark) Choose semisweet for balance, dark for a richer bite.
  • 1 cup almonds, roughly chopped Toast for extra flavor.
  • 1 can (14-ounce) sweetened condensed milk Or use 1 (11.25-ounce) can sweetened condensed coconut milk for a dairy-free version.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the shredded coconut, chocolate chips, and chopped almonds, mixing until evenly distributed.
  3. Pour the sweetened condensed milk over the dry ingredients and stir with a spatula until the mixture holds together when pressed.
  4. Use a large cookie scoop to drop mounds onto the prepared baking sheet, spacing them about 4 inches apart.
  5. Wet your hands under cold water and gently press each mound into a cookie shape about 1/2-inch thick.
Baking
  1. Bake for 12-15 minutes, until the edges are lightly golden brown and the centers remain slightly soft.
  2. Let the cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently before serving. Baking time may vary by oven and cookie size; start checking at 12 minutes.