These five-ingredient Almond Joy cookies are an easy, crowd-pleasing dessert that tastes just like the classic candy bar. Soft and chewy in the center with shredded coconut, a sprinkle of chocolate chips, and crunchy almonds on top, they’re a simple recipe every candy lover should try.
Almond Joy Cookies Ingredients
These cookies capture the same flavors as an Almond Joy candy bar: sweetened shredded coconut, chocolate, and almonds. They’re simple to make and require just a handful of pantry staples.
You’ll need:
- 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 5 cups sweetened coconut flakes
- 2 cups semisweet chocolate chips
- 3/4 cup roughly chopped almonds
Substitutions and Additions
Chocolate: Use semisweet, dark, milk, or white chocolate chips depending on your preference. Butterscotch chips also work well for a different flavor profile.
Almonds: Pre-chopped almonds are convenient, but you can chop whole almonds yourself by placing them in a sealed bag and crushing them gently with a rolling pin. Vary the chop size for texture — larger pieces give more crunch, finer pieces blend in more.
How to Make Almond Joy Cookies
Follow these steps to make a batch of soft, coconut-forward cookies that hold together nicely once cooled.
Step 1: Preheat the oven to 325°F (about 163°C).
Step 2: Line a baking sheet with parchment paper or a silicone baking mat.
Step 3: In a small bowl, whisk together the sweetened condensed milk and vanilla extract until smooth. Set aside.
Step 4: In a large bowl combine the coconut flakes, chocolate chips, and chopped almonds. Stir to mix the dry ingredients evenly.
Step 5: Pour the condensed milk and vanilla mixture over the coconut mixture. Stir until every bit of coconut is coated with the condensed milk so the mixture will hold together when scooped.
Step 6: Use a 1 to 1½ tablespoon cookie scoop (or measure by hand) and scoop the mixture into slightly wet hands. Shape each scoop into a compact ball so it holds together on the baking sheet.
Step 7: Place cookie dough balls about 2 inches apart on the prepared sheet. Gently press each ball to flatten slightly. Keep your hands slightly wet as you shape the cookies to avoid sticking.
Step 8: Bake for 12 to 14 minutes, watching closely so the bottoms don’t over-brown. Ovens vary, so adjust the time if needed.
Our recipe developer says:
Keep an eye on the cookies while baking to avoid burning the bottoms. If your oven runs hot, check them a minute or two early.
Step 9: Remove the cookies from the oven and allow them to rest on the baking sheet for 8 to 10 minutes before transferring to a cooling rack. They are very soft and gooey while hot; giving them time to set prevents them from falling apart or slipping through a wire rack.
Pro tip:
Let the cookies cool completely before moving them. The outside will be set while the interior remains fudgy until cooled.
How to Serve Almond Joy Cookies
These cookies are delightful with a cold glass of milk, a scoop of ice cream, or on their own as a rich, coconut-chocolate treat. They’re great for cookie exchanges, potlucks, or any time you want a simple dessert that feels indulgent.
For variety, serve warm with a drizzle of melted chocolate or sprinkle extra chopped almonds on top after baking for added crunch.
Almond Joy Cookie Storage
At room temperature: Store cooled cookies in an airtight container for several days.
In the fridge: Keep in an airtight container to extend freshness.
In the freezer: Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Almond Joy Cookie Recipe
With only five ingredients and minimal prep, these cookies deliver the signature coconut, chocolate, and almond combination found in Almond Joy bars. They’re ideal for bakers who want a quick treat with familiar flavors and a satisfyingly chewy texture. Because the recipe is straightforward, it’s also easy to adapt — switch chocolate types, add toasted coconut, or press a whole almond into the top of each cookie before baking for a classic look.
Almond Joy Cookies Recipe FAQ
Yes. Store baked cookies in an airtight container or freezer bag for up to 3 months.
Yes. Freeze shaped dough balls and bake from frozen, adding a couple of minutes to the baking time if needed, or thaw first and bake as directed.
To make bars, press the mixture into a 9×13 pan and bake until set. Keep an eye on them so they don’t over-brown.
Traditional Almond Joy bars contain sweetened shredded coconut topped with almonds and coated in milk chocolate.
Almond Joy Cookie Recipe
These Almond Joy cookies require just five ingredients and yield chewy, coconut-forward cookies studded with chocolate and crunchy almonds.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Yields: about 34 cookies
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 5 cups sweetened coconut flakes
- 2 cups semisweet chocolate chips
- 3/4 cup almonds, roughly chopped
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment or a silicone mat.
- Combine condensed milk and vanilla in a small bowl and set aside.
- In a large bowl, stir together coconut, chocolate chips, and chopped almonds.
- Pour the condensed milk mixture over the coconut mixture and stir until evenly coated.
- Scoop 1 to 1½ tablespoon portions into slightly wet hands and roll into balls. Place 2 inches apart on the baking sheet and gently flatten.
- Bake 12–14 minutes, watching for browning on the bottoms.
- Let cookies rest on the baking sheet 8–10 minutes before transferring to a cooling rack to finish setting.
Notes
- Watch the cookies while baking—oven temperatures vary and the bottoms can burn.
- Allow the cookies to cool on the baking sheet before moving to a rack; they are fragile while warm.
Nutrition
Calories: 175 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Sugar: 15 g
