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Almond Joy Cookies only need 5 simple ingredients and they have the perfect flavor combo – crunchy almonds, coconutty center, and a golden brown chewy exterior. It’s your favorite candy bar in cookie form.
Easy Almond Joy Cookies
This almond joy cookie recipe is a great recipe for any time of year. I love making them around the holidays because they’re so simple to make, and the combination of coconut, almond, and chocolate combined with the texture of these cookies – out of this world yummy!
If you’re a fan of the candy – Almond Joy or Mounds – then you are going to love these chewy cookies. Crispy edges, soft centers, and lots of almond flavor.
5 Ingredient Almond Joy Cookies
- Sweetened Coconut Flakes
- Semi-Sweet Chocolate Chips
- Light Salted Almonds
- Sweetened Condensed Milk
- Vanilla Extract
How To Make Almond Joy Cookies Recipe (Printable Recipe Card)
Preheat the oven to 325 degrees F. Line a rimmed cookie sheet (or baking sheet) with parchment paper or silicone baking mat.
In a large mixing bowl, stir together the coconut flakes, semi-sweet chocolate chips, and chopped almonds until combined.
Pour the sweetened condensed milk and vanilla extract over top the coconut mixture and stir until all ingredients are thoroughly combined. The mixture should be sticky but hold together.
Using a 2 tablespoon cookie scoop, scoop out portions of the almond joy cookie mixture and place them onto the prepared baking sheet. Shape the portions into mounds.
Bake for 13-15 minutes or until the edges of the cookies are golden brown. Keep an eye on them towards the end of the cook time as the coconut can brown quickly.
Remove the cookies from the oven and allow them to cool on the warm baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
Once cooled, serve the cookies and enjoy!
How To Store Almond Joy Cookies
- Room Temperature : Store leftover cookies for up to 5 days at room temperature on the counter. Place the cookies in an airtight container or Ziplock bag. To prevent them from sticking together, you can place a layer of parchment paper or wax paper between each layer of cookies. Keeping them in a cool, dry place away from direct sunlight or heat will help maintain their freshness and prevent the chocolate from melting.
- Refrigerator : Store the cookies in an airtight container or resealable bag. Place a layer of parchment paper between each layer of cookies to prevent them from sticking together. They can be stored in the fridge for up to 1 week. Chilling the cookies will help maintain their chewy texture and keep the chocolate chips firm.
Substitutions & Ingredient Notes
- Semi-Sweet Chocolate Chips : Dark chocolate chips or milk chocolate chips can be used for a much sweeter taste. You could also chop up some chocolate candy bars (Hershey’s, Cadbury, Lindt, etc) for a much richer chocolate flavor. Miniature semi-sweet chocolate can also be used if you prefer a smaller texture.
- Almonds : Although almond joy candy bars typically involve an almond, you could substitute with other nuts such as pecans or walnuts for a different nutty crunch and taste.
Pro Tips From The Kitchen
- For an extra touch, melt some additional chocolate chips and drizzle the melted chocolate over top the cooled cookies. A chocolate drizzle can make these more ‘presentable’ especially on a cookie plate for an exchange or something. You could use milk chocolate, semi-sweet chocolate, dark chocolate, or even white chocolate.
- You can use whole almonds, slivered almonds, or almond slices for this recipe. I would still recommend chopping them up slightly smaller so you don’t have really large chunks of almond.
- For the best sweet flavor I recommend only using sweetened coconut flakes; you could use unsweetened coconut flakes but it would change the final sweet taste of the cookies.
- Sometimes the sweetened condensed milk and evaporated milk can be confused with each other – they are not the same! Sweetened condensed milk is much thicker, sweeter, and thick. Evaporate milk is more like milk and thinner. Only the sweetened condensed milk will work in this recipe.
More Cookie Recipes You’ll Love
- Cosmic Cookies
- Chocolate Cherry Cookies
- Twix Thumbprint Cookies
- Peppermint Cheesecake Cookies
- Christmas Gingerdoodle Cookies
- Cream Cheese Sugar Cookies
- Reese’s Stuffed Monster Cookies
Almond Joy Cookies
Ingredients
- 1 bag (14 oz) sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
- 3/4 cup chopped lightly salted almonds
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325℉. Line a rimmed cookie sheet (or baking sheet) with parchment paper or silicone baking mat.
- In a large mixing bowl, stir together the coconut flakes, semi-sweet chocolate chips, and chopped almonds until combined.1 bag (14 oz) sweetened coconut flakes, 2 cups semi-sweet chocolate chips, 3/4 cup chopped lightly salted almonds
- Pour the sweetened condensed milk and vanilla extract over top the coconut mixture and stir until all ingredients are thoroughly combined. The mixture should be sticky but hold together.1 can (14 oz) sweetened condensed milk, 2 teaspoons vanilla extract
- Using a 2 tablespoon cookie scoop, scoop out portions of the almond joy cookie mixture and place them onto the prepared baking sheet. Shape the portions into mounds.
- Bake for 13-15 minutes or until the edges of the cookies are golden brown. *Keep an eye on them towards the end of the cook time as the coconut can brown quickly.
- Remove the cookies from the oven and allow them to cool on the warm baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
- Once cooled, serve the cookies and enjoy!
Notes
Nutrition
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