These easy Almond Joy Cookies are chewy, sweet, and loaded with shredded coconut, rich chocolate chips, and crunchy almonds. Made with just four ingredients, they are a delicious treat for coconut and chocolate lovers.
Author:Emily
Prep Time:10 minutes
Cook Time:14 minutes
Total Time:24 minutes
Yield:36 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 (14 oz) bag sweetened shredded coconut
2 cups semi-sweet chocolate chips
2/3 cup chopped lightly salted almonds
1 (14 oz) can sweetened condensed milk
Instructions
Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the sweetened shredded coconut, chocolate chips, chopped almonds, and sweetened condensed milk.
Stir thoroughly until all ingredients are evenly coated and the mixture is well combined.
Using a cookie scoop or spoon, portion the mixture onto the prepared baking sheet, leaving a little space between each cookie.
Use your fingers to gently shape and compact each mound so the cookies hold together during baking.
Bake for 12 to 14 minutes, or until the edges and tops are lightly golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Serve once cooled and enjoy.
Notes
Use sweetened shredded coconut for the best texture and flavor.
Lightly salted almonds provide a delicious contrast to the sweetness of the coconut and chocolate.
Compact the cookie mixture firmly before baking to prevent the cookies from falling apart.
Keep an eye on the cookies during the final minutes of baking because coconut can brown quickly.
Store cooled cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
For longer storage, freeze the cookies in a freezer-safe container for up to 3 months.
For a different flavor, substitute dark chocolate chips for semi-sweet chocolate chips.