The BEST Almond Joy Cookies

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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

1. To start, get your oven preheated to 350 °F and line a large baking sheet with parchment paper.
2. Combine your coconut, flour, and salt together in a mixing bowl, whisking to help separate flour clumps.
3. Open up your tin of sweetened condensed milk and pour it over the mixture. Once combined, mix in the vanilla and almond flavoring.
4. Mix it all very thoroughly, making sure the coconut is completely coated by the flour and liquid.
5. Add in all the almonds and the chocolate chips, mixing until they are spread out evenly throughout the batter.
6. 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.
7. Place them onto your baking sheet and bake for 15-17 minutes until the outside is toasted and browned.
8. 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

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