These Almond Joy Cookies are like your favorite candy bar in cookie form! Ultra chewy and packed with coconut, almonds, and chocolate chips!
If you love almond joy candy bars then you’re going to go nuts for today’s cookie recipe: almond joy cookies. Take all the classic almond joy ingredients: coconut, chocolate, and almonds and turn them into a cookie. H.E.A.V.E.N.
What are almond joy cookies?
Almond joy cookies are cookies flavored like the almond joy candy bar. They’re made with sweetened condensed milk, coconut, milk chocolate, and almonds and flavored with vanilla, almond extract, and salt.
You still get all of the chocolate-y, coconut-y, almond-y flavors of the candy bar, but in a homemade cookie!
Ingredients
These almond joy cookies are made up of just 7 ingredients!
- Sweetened Condensed Milk – adds sweetness and acts as the “glue” to hold these cookies together.
- Vanilla Extract and Almond Extract – adds flavor depth and a touch more sweetness. Don’t skip the almond extract! It really adds to the true almond joy flavor.
- Salt – cuts the sweetness and enhances the flavor of the almonds.
- Flaked Coconut – adds a chewy texture! Use sweetened coconut flakes for the perfect amount of sweetness.
- Milk Chocolate Chips – milk chocolate is classic to the candy bar, but dark or semi-sweet will work as well if preferred.
- Almonds – roasted and salted almonds. Why roasted and salted? More flavor!
How to make
These almond joy cookies take just 10 minutes to prep! The best part? We’re using the WHOLE can of milk, the WHOLE bag of coconut, and the WHOLE bag of milk chocolate chips, so there’s very little measuring involved.
- In a large mixing bowl, stir together condensed milk, vanilla extract, almond extract, and salt.
- Stir in the coconut, milk chocolate, and chopped almonds.
- Use a small cookie scoop to portion out the dough onto three baking sheets lined with parchment paper. Wet your fingers with water and shape the dough into round cookies by gently pressing down the tops and pressing in the sides.
- Bake at 325ºF for 10-15 minutes or until golden-brown around the edges then cool for 10 minutes and serve!
What chocolate to use
Almond joy candy bars are traditionally made with milk chocolate, so I use milk chocolate chips. However, other chocolate chips like semisweet or dark will work as well — use your favorite!
Why did my almond joy cookies fall apart?
If your cookies aren’t holding their shape, chances are they aren’t packed tightly enough.
Make sure you really compact the dough into the cookie scoop when you’re portioning them out so they are nice and firm!
Variations
I love these almond joy cookies as they are but feel free to switch things up a bit if you like!
- Make them chocolate dipped. Once the cookies are cooked and cooled, dip them in a bowl of melted chocolate for even more chocolate flavor!
- Use other nuts. Not a fan of almonds? Swap them out for walnuts or pecans instead.
- Add dried cherries. Give the cookies a tart flavor by mixing in some dried cherries.
How to store
Leftover cookies will last in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months.
Serve again at room temperature. Thaw first if frozen!
– Jennifer
Love those Almond Joy flavors but looking for something a little healthier? Check out my almond joy energy bites!
Almond Joy Cookies
Equipment for this recipe
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- 1 (14 oz) bag sweetened flaked coconut
- 1 (12 oz) bag milk chocolate chips
- 1 cup roasted, salted almonds chopped (about the size of the chocolate chips)
Recipe Video
Instructions
- Preheat oven to 325 degrees F and line 3 rimmed baking sheets with parchment paper*.
- In a large mixing bowl, stir together the condensed milk, vanilla extract, almond extract, and salt.
- Stir in the coconut, milk chocolate, and chopped almonds.
- Use a small cookie scoop to scoop the dough (really compact the dough into the scoop) onto the prepared baking sheets (12 per sheet).
- Lightly wet your fingers with water, then shape the cookie dough into round cookies by gently pressing down the tops and pressing in the sides.
- Bake in preheated oven for 10-15 minutes (I like 12) or until golden brown around the edges.
- Cool the cookies for 10 mins on the baking sheet before serving.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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