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Almond Joy Cookies

Almond Joy cookies combine sweetened coconut, semisweet chocolate chips, and chopped almonds in easy-to-bake mounds. Bake until the coconut is golden at the edges, then let the cookies set on the baking sheets for 10 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling 10 minutes
Total Time 43 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 1 package (14 oz) coconut sweetened shredded
  • 1.5 cup chocolate chips semisweet
  • 1 cup almonds chopped

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 325°F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, stir together the sweetened condensed milk, vanilla, and salt.
  4. Mix in the coconut, chocolate chips, and almonds until evenly coated.
  5. Scoop the mixture into 24 mounds, about 2 tablespoons each, onto the baking sheets, spacing them about 2 inches apart.
  6. Press each mound together so it holds its shape.
  7. Bake both sheets for 15–18 minutes, switching their positions and rotating them halfway through, until the coconut is golden at the edges.
  8. Cool the cookies on the baking sheets for 10 minutes to set.
  9. Transfer the cookies to a wire rack to cool completely.

Notes

For the most even baking, switch the sheets’ positions and rotate them halfway through baking. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free swap, use dairy-free sweetened condensed milk and dairy-free chocolate chips.