Name: Almond Joy Cookies
Prep time: 10 min
Cook time: PT-487264H51M45S
Total time: 25 min
Cuisine: American
Ingredients: Sweetened shredded coconut; Semi-sweet chocolate chips or chunks; Whole or chopped almonds (roasted and unsalted); Sweetened condensed milk; Vanilla extract; Optional: pinch of salt

Almond Joy cookies are everything I love about the classic candy bar—sweet coconut, rich chocolate, and crunchy almonds—wrapped into a soft, chewy cookie. They’re incredibly easy to make and packed with flavor in every bite. If I’m craving something sweet, nutty, and satisfying, these cookies always hit the spot.

Why You’ll Love This Recipe

I love this recipe because it delivers all the flavor of Almond Joy with minimal effort. No chilling, no complicated steps—just mix, scoop, and bake. The coconut keeps the cookies moist and chewy, while the chocolate and almonds bring that irresistible candy bar vibe. They’re great for parties, cookie swaps, or a simple treat to enjoy with a cup of coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweetened shredded coconut
Semi-sweet chocolate chips or chunks
Whole or chopped almonds (roasted and unsalted)
Sweetened condensed milk
Vanilla extract
Optional: a pinch of salt to balance the sweetness

Directions

I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, I mix together the shredded coconut, chocolate chips, and almonds.
I pour in the sweetened condensed milk and vanilla, then stir until everything is evenly coated and sticky.
I scoop the mixture onto the prepared baking sheet using a tablespoon or cookie scoop, pressing lightly to form compact mounds.
I bake for 12–15 minutes, or until the edges are golden and the tops are just set.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 18–20 cookies. It takes just 10 minutes to prep and 12–15 minutes to bake, so I can have them ready in under 30 minutes.

Variations

I drizzle melted chocolate over the tops for an extra chocolaty finish.
I use dark chocolate chips if I want a richer, less sweet cookie.
A sprinkle of sea salt on top adds the perfect salty-sweet balance.
I’ve made a version with chopped maraschino cherries for a fun twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay chewy and delicious the whole time. If I want to warm them slightly, I microwave one for 5–8 seconds for that fresh-from-the-oven texture.

FAQs

Can I use unsweetened coconut?

I’ve tried it, but the cookies aren’t quite as chewy or sweet. If I use unsweetened coconut, I may want to add a bit of sugar to the mix.

Do I need to toast the almonds?

Not required, but toasting them adds a deeper nutty flavor and a bit more crunch, which I really like.

Can I make these nut-free?

Yes! I just leave out the almonds and add more coconut or even dried fruit for a similar texture.

Can I freeze them?

Definitely. I freeze them in a single layer, then store in a zip-top bag. I let them thaw at room temp or pop one in the microwave for a quick treat.

Can I make them smaller or bigger?

Sure! I adjust the baking time slightly—smaller cookies bake a minute or two less, and larger ones may need an extra minute or two.

Conclusion

Almond Joy cookies are a quick, no-fuss way to bring candy bar flavor into a chewy, coconut-packed cookie. They’re rich, sweet, and full of texture—perfect for any occasion or just because. Once I started making these, they became a regular in my baking rotation, especially when I want something fast, easy, and seriously delicious.