The BEST Almond Joy Cookies

5 from 1 votes

How to make the most chewy, chocolate-y and delicious coconut loaded Almond Joy cookies ever!

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 155kcal

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 12-15 minutes until the outside is toasted and browned. Do not overbake.
Let them cool completely on the baking sheets.
Prepare the topping. Melt the chocolate chips and butter in a medium-sized bowl. Melt in the microwave in 20-second increments, stirring, until the mixture is smooth and everything is melted.
Using a fork, dip the coconut balls into the chocolate, covering them completely. Let the excess chocolate drip off, then return them to the parchment paper
Let the chocolate harden, then store it in a closed container for up to 5 days at room temperature. They only get chewier and better over the next couple of days, if they last that long! You can also freeze them for up to 3 months.

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