Almond Joy Cookies loaded with coconut, chocolate chips, sweetened condensed milk, and crunchy chopped almonds. A chewy treat that’s blissfully simple.
These almond joy cookies are basically one-bowl wonders, and they smell like someone turned your kitchen into a candy shop. You stir 4 ingredients in a bowl, scoop, flatten, bake, and boom—golden-edged, gooey-centered mounds of chocolatey coconut joy. They’re chewy, a little sticky, and they crunch just a bit thanks to the almonds. Honestly? Ridiculously easy. If you’ve got ten minutes and a sweet tooth twitching, we’re in business.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Almond Joy Cookies Recipe
No fluff. Just some things I adore about these chewy little treats.
- Ridiculously simple to make: You toss everything in one bowl, stir it up, and scoop. No creaming. No melting. No drama.
- Chewy, crunchy, chocolatey bliss: Every bite hits you with soft, chewy coconut, gooey chocolate, and that almond crunch.
- No flour needed: That’s right—naturally gluten-free for your flour-allergic friends (or just low-effort baking days).
- Coffee’s new bestie: These are unreal next to a cup of dark roast. Like café cookie case, but easy and homey.
- They freeze like champs: Make a batch, hide half in the freezer, and future-you will be thrilled.
- Only four ingredients: Because sometimes less really is more. Especially when nothing needs chopping… except almonds.
Ingredient Notes
Not many ingredients here, but they each punch above their weight.
- Sweetened coconut flakes: These are the soft, sticky kind. Shredded coconut will work in a pinch, but it’ll be drier. Go with flakes if you want that chewy, classic texture.
- Sweetened condensed milk: This glues everything together while adding sweetness. Don’t sub evaporated milk (please… just don’t).
- Semi-sweet chocolate chips: I like mine a little dark—not bitter, but not overly sweet. Milk chocolate chips will lean sweeter and more candy bar-like.
- Lightly salted almonds, chopped: The little salty pops balance all that sweetness. I chop mine fairly coarse for crunch. You can roast ‘em beforehand if you’re feeling fancy.
How To Make This Almond Joy Cookies Recipe
Okay, if you’ve got a bowl and a baking sheet, you’re already most of the way there. Let’s roll.
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Preheat the oven: Set it to 325°F and line a baking sheet with parchment. I know, parchment feels optional—but here, it’s not. These guys are sticky and like to cling. Give them a smooth landing.
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Mix everything in one bowl: Dump the coconut, condensed milk, chocolate chips, and chopped almonds into a big bowl. Stir until it looks like sticky candy bar rubble. Use a sturdy spatula—the mixture is thick, and your arms might get a mini workout.
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Scoop and shape: Use a cookie scoop or tablespoon to plop mounds onto your tray. Then wet your fingertips (seriously, this step helps prevent goo-mitts), gently pat them into discs, and flatten the tops slightly. Don’t flatten too much or they might spread weird.
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Bake until golden: Pop them in for 12 to 14 minutes. You’re watching for golden edges—once the coconut tips start toasty and brown, they’re ready. The centers will still look soft, and that’s good.
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Let them cool (if you can wait): They firm up as they cool, so try to resist swiping one right off the tray. Or don’t. I support live taste-testing.
Storage Options
Let’s talk leftovers—if you have any. These are surprisingly sturdy little cookies, perfect for stashing and snacking later.
If you’re storing at room temp, just let them cool completely, then pop them into an airtight container. They’ll stay chewy for about 5 days. Stack with parchment if they’re super sticky.
For the fridge route, you can refrigerate them for a week. The chocolate will firm up more, so if you like that candy-bar snap, this move’s for you. I sometimes eat them cold with coffee. No regrets.
And yes, you can absolutely freeze them. Freeze flat first on a tray, then toss them in a zip-top bag. They’ll last 2 to 3 months no problem. When you want one, let it thaw at room temp for 10-ish minutes—or go rogue and bite straight into the frozen goodness.
Microwaving works too. Ten seconds and you’ve got melty chocolate and a warm coconut hug.
Variations and Substitutions
Once you’ve nailed the base Batch No. 1, feel free to play.
- Dark chocolate chips: If you like intense choco vibes, swap semi-sweet for dark. I’ve tried 70% chunks before—chef’s kiss.
- Pecans or cashews instead of almonds: Not quite Almond Joy, so maybe call it “Delight Cookie” or something less trademarked. Still fabulous.
- Unsweetened coconut flakes: If you’re watching sugar, unsweetened coconut can work. You’ll get a drier, less sweet cookie with more coconut-forward flavor.
- Drizzle with melted chocolate: Feeling saucy? Melt a bit of extra chocolate and zigzag it over the top after baking.
- Add flaked sea salt: I do this sometimes for contrast. A little salty sparkle makes the chocolate pop and makes you feel like a fancy baker.
What to Serve with Almond Joy Cookies
These cookies are a mood all on their own, but here’s how to give them excellent company.
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Hot coffee or espresso: Bitter coffee plus creamy-sweet cookie? Yes, please. You’ll think you accidentally became the main character in a cozy café novel. Bonus points if your mug is oversized.
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Vanilla ice cream: Picture this: warm almond joy cookie, cold melty vanilla scoop on top. Heaven. If you like fun, try sandwiching them into an actual ice cream sandwich. That pairing gives serious ice cream sandwich energy.
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Fresh fruit platter: Surprise match, but hear me out. Strawberries, apples, maybe some tangy mandarin slices balance the sweetness and make it feel like you’ve eaten “something healthy.”
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As a dessert buffet add-on: These look amazing on a dessert table next to bars, brownies, or some homemade chocolate cake. Very bake sale, minimal effort.
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A little post-dinner wine pairing: A nutty sherry or sweet port could be fun. Go wild. Live that tiny dessert plate life.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, but it’ll change the texture and taste quite a bit. Sweetened coconut is moist and sticky, which helps bind the cookies and adds sweetness. If you use unsweetened, the cookies may be drier and less chewy. You can add a little extra condensed milk to help, or maybe toss in a spoonful of maple syrup for flavor boost and moisture.
Do I need to toast the almonds beforehand?
Totally optional, but I do love how toasting levels them up. It gives the almonds a roasty, deeper flavor and makes the crunch more pronounced. If you’ve got time, spread them on a pan, pop them in the oven at 350°F for about 8 minutes, cool, then chop. If not, raw works fine too.
Can I make these cookies ahead of time?
Oh, absolutely. You can fully bake them a day or two ahead and store them in an airtight container. Or you can scoop and shape the unbaked mixture, freeze the raw dough mounds on a tray, then just bake straight from frozen later (add an extra minute or two to the bake time). Easy dessert win.
Are these cookies gluten-free?
Yes! There’s no flour in the recipe, so they’re naturally gluten-free. Just be sure your condensed milk and chocolate chips are GF-friendly if you’re baking for someone with an allergy. Always check the labels, just to be safe—sometimes brands are sneaky with additives.
Almond Joy Cookies
Ingredients
- 2 cups (170 g) sweetened coconut flakes soft, sticky kind preferred
- 1 cup (300 g) sweetened condensed milk
- 1 cup (170 g) semi-sweet chocolate chips dark or milk chocolate chips also work
- 1 cup (130 g) lightly salted almonds chopped, can be roasted for extra flavor
Equipment
- Mixing bowl
- Sturdy spatula
- Baking sheet
- Parchment paper
- Cookie Scoop or Tablespoon
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine coconut flakes, sweetened condensed milk, chocolate chips, and chopped almonds. Stir until completely mixed. The mixture will be thick and sticky.
- Use a cookie scoop or heaping tablespoon to drop mounds of dough onto the prepared baking sheet. Wet your fingertips and gently pat each mound into a disc, flattening the tops slightly.
- Bake for 12–14 minutes, or until the edges are golden brown and the coconut just begins to toast. The centers will still look soft; that's perfect.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
