Almond Joy Cookies are what I make when I want something that feels like a candy bar, but I also want it warm, chewy, and fresh from my own oven. You know those days when you are craving chocolate and coconut, but you do not want to commit to a full layer cake situation? This is that fix. These cookies have crisp edges, a soft middle, and little pockets of melty chocolate that make you pause mid bite. I started making them for holiday cookie trays, then realized I did not need a holiday to justify them. If you are baking for friends, family, or just yourself with a cup of coffee, you are in the right place.
The Story Behind This Recipe
Here’s why I love this Almond Joy Cookies: it uses pantry staples and it tastes like a weekend dinner. Almond Joy Cookies are what I make when I want something that feels like a candy bar, but I also want it warm, chewy, and fresh…
Ingredient Notes and Substitutions
These are simple pantry ingredients, which is part of why I love this recipe. The goal flavor is classic: **coconut**, **chocolate**, and **almond** all in one bite. Here is what matters and what you can swap without ruining the vibe.
- Sweetened shredded coconut: This gives you that Almond Joy style sweetness and chew. Unsweetened works too, but the cookies will taste less candy like. If you use unsweetened, add an extra tablespoon or two of sugar or a drizzle of honey to balance it.
- Chocolate chips: Semi sweet is my go to. Milk chocolate makes them taste more like the candy bar. Dark chocolate makes them feel a bit more grown up, especially with a pinch of flaky salt on top.
- Almonds: Whole roasted almonds look cute on top and give that signature crunch. Sliced almonds work if that is what you have. If someone has a nut allergy, you can skip the almond and add extra chocolate chips instead.
- Eggs: Eggs bind everything so the cookies hold together and bake up chewy. If you need egg free, it gets trickier. A flax egg can work, but the texture is a little more tender and less classic.
- Sweetened condensed milk: This is the secret glue and sweetness in many Almond Joy Cookies recipes. If you only have evaporated milk, it is not the same. Condensed milk is thick and sugary, and that matters here.
If you are a big almond fan, you can add a tiny splash of almond extract. I mean tiny, like a quarter teaspoon, because it can take over fast. And if you are on an almond kick lately, you might also like these almond croissant cookies for a more bakery style treat.
How to Make Almond Joy Cookies
This is the part I love because it is low drama. No mixer needed, no chilling required if your kitchen is not blazing hot, and cleanup is pretty easy. I usually line a baking sheet with parchment because it saves me from scrubbing stuck on caramelized coconut later.
Step by step directions
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- In a big bowl, stir together shredded coconut, chocolate chips, and a pinch of salt.
- Add sweetened condensed milk and eggs, then mix until everything looks evenly coated and sticky.
- Scoop dough into mounds, about 1 and a half tablespoons each. Press an almond or two on top of each mound.
- Bake 10 to 12 minutes, until the edges look lightly golden and the tops are set.
- Cool on the pan for 5 minutes, then move to a rack so they do not overcook on the hot tray.
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My best advice is to not overbake. Coconut can go from perfect to too toasty pretty quickly. I pull them when they still look a tiny bit soft in the center because they firm up as they cool.
“I made these for our cookie swap and they were gone before I could even label the plate. Chewy, chocolatey, and the almond on top makes them feel fancy with zero effort.”
If you love chocolate and want another easy option for a party tray, I also make these chocolate peanut butter no bake cookies when I need something fast and I do not want to turn on the oven twice.
Preparation Tips
Let us talk about the little things that make a big difference. Almond Joy Cookies are simple, but a few small moves can take them from good to great.
My go to tips for the best texture
Use a cookie scoop if you have one. It keeps the cookies even so they bake at the same speed. If you do not have a scoop, just aim for similar size mounds.
Wet your fingers before shaping. The dough is sticky and will cling to you. A tiny bit of water helps smooth the tops without a fight.
Do not flatten too much. These are meant to be little mounds, not thin cookies. A gentle pat is enough so the almond sticks.
Add salt. I know it sounds small, but a pinch of salt makes the chocolate pop and keeps the sweetness from feeling heavy.
Cool completely before storing. Warm cookies plus a container equals steam, and steam equals soggy coconut. If you like a firmer edge, leave them on a rack until fully cool.
Storage wise, I keep them in an airtight container at room temperature for about 4 days. They freeze well too. I freeze them in a single layer, then move to a freezer bag. They thaw fast on the counter, which is dangerous knowledge if you snack like I do.
If you are building a holiday cookie box, it is fun to mix flavors and textures. Something like these Christmas butter cookies adds that classic, simple bite next to the chocolate coconut ones.
Looking For More Holiday Sweets?
I am the person who starts thinking about cookie trays way too early. I like having a couple of “wow” cookies and a couple of easy classics so I am not stressed. Almond Joy Cookies totally count as a wow cookie, but they are still pretty beginner friendly, which is the sweet spot.
If you want something that leans festive without being complicated, consider adding a bright, colorful option like Italian rainbow cookies to the mix. They bring that bakery case look, and people always get excited when they see them.
For gifting, I usually pack these cookies with parchment between layers so the chocolate tops do not stick. And if you are shipping them, I recommend freezing them first, then packing while they are still cold. It helps them hold shape during the trip.
More Cookie Recipes
If you are in a cookie mood now, I get it. Once you make one batch, it is hard to stop. Here are a few directions you can go next, depending on what you are craving.
If you want something super easy and pantry friendly, these 4 ingredient cake mix peanut butter soft cookies are a lifesaver on busy weeks. For a fruitier, chewy cookie, the cherry plus almond combo in cherry almond Amish sugar cookies is honestly hard to beat.
And if you are still stuck on the coconut and chocolate theme, keep Almond Joy Cookies in your back pocket for every potluck and every “I forgot I volunteered to bring dessert” moment. They are reliable like that.
Common Questions
Can I make Almond Joy Cookies without nuts?
Yes. Just skip the almonds on top and add a few extra chocolate chips, or press on a little extra coconut for texture. You still get the classic chocolate coconut vibe.
Why did my cookies spread too much?
Usually it is from warm dough or too much condensed milk. Measure the condensed milk and try chilling the dough for 15 minutes if your kitchen is warm.
Can I use coconut flakes instead of shredded coconut?
You can, but shredded coconut holds together better. If you only have flakes, chop them a bit so the cookies pack and scoop more easily.
How do I know when they are done?
The tops should look set and the edges should be lightly golden. They will still feel a little soft in the center, and that is perfect.
Do Almond Joy Cookies freeze well?
They do. Freeze fully cooled cookies in a tight container or freezer bag for up to 2 months. Thaw on the counter, or warm for a minute in the oven if you like them gooey.
A sweet little wrap up before you bake
If you want a cookie that tastes like a treat you would buy at the store but feels homemade in the best way, Almond Joy Cookies are it. Keep an eye on bake time, use good chocolate, and do not skip that pinch of salt. If you want a faster version for a busy night, I like the ideas in Almond Joy Cookies – Just 4 Ingredients! – Mom On Timeout, and if you are baking for a smaller group, this Almond Joy Cookies Recipe – Small Town Woman is a helpful reference. Now go make a batch, hide a couple for yourself, and tell me if you are team extra almonds or team extra chocolate.
Almond Joy Cookies
Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a big bowl, stir together the shredded coconut, chocolate chips, and a pinch of salt.
- Add the sweetened condensed milk and eggs, then mix until everything looks evenly coated and sticky.
- Scoop dough into mounds of about 1 and a half tablespoons each. Press an almond on top of each mound.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the tops are set.
- Cool on the pan for 5 minutes, then move to a rack to avoid overcooking.
