Almond Joy Cookies

These easy Almond Joy Cookies taste like the candy. Coconut macaroons -- crisp on the outside, soft on the inside -- with chocolate chips and almonds throughout.

Author Amber Brady

Prep Time 10

Cook Time 12

Total Time 22

Yields cookies

Ingredients

14 oz (636 g) bag sweetened coconut flakes, (about 5 1/3 cups)
1 cup (170 g) semi-sweet chocolate chips
1 cup (84 g) sliced almonds
¼-⅓ cup (30-40 g) all-purpose flour* SEE NOTES, (stir, spoon & level)
¼ tsp salt
14 oz (396) can sweetened condensed milk
1 tsp vanilla extract, (or 1/2 tsp almond extract)

Instructions

Preheat oven to 350 degrees Fahrenheit. Line cookie trays with a silicone mat or parchment paper.
In a large bowl, combine the coconut flakes, chocolate chips, almonds, flour, and salt. Toss together with hands until distributed well.
Add the sweetened condensed milk and vanilla (or almond) extract. Fold ingredients together with a spatula until thoroughly combined. The mixture should be wet, but come together.
Use a #30 cookie scoop (about 2 Tablespoons) to form cookie dough balls. Place cookies a few inches apart on prepared cookie trays. Wet fingers with water to shape cookies into round balls and ensure there aren’t any fly-away coconut pieces that will brown faster than the rest of the cookie.
Bake the cookies at 350 degrees Fahrenheit for 12-14 minutes or until the coconut is just starting to brown. Allow the cookies to cool on the baking sheet. Then transfer cookies to an airtight container for storage. (See notes.)

Notes

Use 1/4 cup of flour with regular sweetened condensed milk. Use 1/3 cup with fat-free.
Store cookies in an airtight container in the fridge up to 2 weeks.
Freeze cookies in an airtight container with parchment paper between layers up to 3 months. Let cookies come to room temperature, about 1 hour, before eating.

Nutrition