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These Almond Joy cookies are delicious coconut, flaked almond, and chocolate chip cookies rolled into balls and then dipped into chocolate. The super chewy coconut interior with that outside chocolate shell is absolute cookie perfection for coconut lovers, just like my chewy coconut cookies!
I used my coconut macaroon recipe and tweaked it to make these into cookies that will be the star of your cookie exchange!
The BEST Almond Joy Cookies
Few candy bars ( or chocolate bars as we call them here in Canada) are more confusingly named than Almond Joy. Although almonds are literally the first word in its name, they are more of a coconut bar. However, despite its confusing title, Almond Joys are still a delight to eat; if you close your eyes and imagine hard, you can almost pretend they are healthy for you! But if you want to take the flavors of Almond Joy and amp up every part of it, then you need to take those flavors into the kitchen and make some Almond Joy cookies.
Here’s how you make the very best Almond Joy cookies imaginable.
What Is An Almond Joy Cookie?
An Almond Joy cookie is a bit of a weird cookie classification because technically Almond Joy cookies are, in a sense, a deconstructed Almond Joy candy bar in cookie form.
Made using shredded coconut, sweetened condensed milk, and a combination of both almonds and almond flavoring, this Almond Joy cookies recipe will give you the exact flavor profile of your favorite candy bar, but with the smooth, sweet and slightly chewy texture of a cookie!
How To Make Almond Joy Cookies
These cookies are super easy to make!
Ingredients:
- flour
- sweetened shredded coconut
- salt
- sweetened condensed milk
- vanilla
- almond flavoring
- slivered almonds
- semi-sweet chocolate chips
- chocolate for dipping optional
Directions
- To start, get your oven preheated to 350 °F and line a large baking sheet with parchment paper.
- Combine your coconut, flour, and salt together in a mixing bowl, whisking to help separate flour clumps.
- Open up your tin of sweetened condensed milk and pour it over the mixture. Once combined, mix in the vanilla and almond flavoring.
- Mix it all very thoroughly, making sure the coconut is completely coated by the flour and liquid.
- Add in all the almonds and the chocolate chips, mixing until they are spread out evenly throughout the batter.
- Form the whole thing into golf ball-sized cookies. This is important, as it means that the insides remain moist and chewy, rather than dried out and gross.
- Place them onto your baking sheet and bake for 15-17 minutes until the outside is toasted and browned.
- Make sure to let them cool for a while, and then get your chocolate ready for dipping. Dip completely and return to the parchment paper. Let the chocolate harden before storing inside containers. They only get chewier and better over the next couple of days, so try to leave a few if you can manage it!
Tips and Tricks
- If the batter is really sticky, use another 1/2 cup of shredded coconut.
- When baking these Almond Joy cookies, make sure that you stop cooking them the moment the exterior turns light brown and crunchy. If you bake them too much they will dry out and won’t be chewy.
- You don’t want to make them too large, or they won’t cook on the inside.
- You can choose to dip only the tops into the chocolate, but they are fabulous when covered completely.
Happy baking!
Love,
Karlynn
The BEST Almond Joy Cookies
Ingredients
- 1/2 cup all purpose flour
- 3 cups sweetened shredded coconut
- 1/4 teaspoon salt
- one 300 milliliter can sweetened condensed milk
- 1 teaspoon vanilla
- 1/2 teaspoon almond flavoring
- 1 cup slivered almonds
- 1 cup semi-sweet chocolate chips
- 1-2 cups chocolate chips for dipping
Instructions
- Preheat your oven to 350 °F. Line a large baking sheet with parchment paper.
- Combine the coconut, flour and salt.
- Open up the tin of condensed milk, pour over the mixture. Then mix in the vanilla and almond flavoring.
- Mix very thoroughly, making sure the coconut is completely coated.
- Add in the almonds and the 1 cup of chocolate chips, mixing until they are spread out evenly throughout the batter.
- Form them into the size of smaller golf balls so that the inside doesn't dry out and remains chewy. Place them onto a baking sheet covered in parchment paper.
- Bake for 15-17 minutes until the outside is toasted and browned.
- Let them cool completely then melt your remaining chocolate chips in a medium sized bowl. (I do this in the microwave in 20 second increments).
- Dip the coconut balls into the chocolate and cover completely.
- Return them to the parchment paper. Let the chocolate harden then store inside containers.They only get chewier and better over the next couple days, if they last that long!
Notes
- If the batter is really sticky, use another 1/2 cup of shredded coconut.
- These only need to be baked until they are browned and crunchy on the outside, as you want the inside to be nice and chewy!
- The nutritional numbers do NOT include the chocolate on top, as the amount you use will vary! This is just for the macaroon.
- Yield will depend on the size you make them
Nutrition
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