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Almond Joy Cookies

A delightful twist on the classic candy bar, these Almond Joy Cookies combine shredded coconut, almonds, and chocolate into a chewy, crunchy treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded coconut (unsweetened for a healthier option)
  • 1 can (14 ounces) sweetened condensed milk (can use evaporated milk mixed with sugar as a substitute for reduced sugar)
  • 1 cup chopped almonds (substitute with walnuts or pecans if preferred)
  • 1 cup chocolate chips (dark chocolate chips for a richer flavor)
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (replace with almond flour for a gluten-free option)
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, combine shredded coconut, sweetened condensed milk, chopped almonds, chocolate chips, vanilla extract, flour, and salt. Mix until well combined, ensuring all ingredients are evenly distributed.
  3. Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Baking
  1. Bake for 10-12 minutes or until the edges are golden brown, creating that perfect chewy-cookie texture.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Use unsweetened shredded coconut to cut back on sugar and substitute dark chocolate chips for added antioxidants. Store leftover cookies in an airtight container at room temperature for up to one week, or freeze them in a single layer for longer storage.