Just 7 ingredients required for these Easy Almond Joy Cookies! These sweet treats are even better than the candy bar!
Almond Joy Cookies are so easy to make and only require a handful of ingredients that you probably already have on hand. These coconut based cookies are made with flaked coconut, made extra light with whipped egg whites, are sweetened with condensed milk, and each one is topped off with a single salted almond before being baked in the oven. You’ll then top each cookie off with a drizzle (or a generous, drenching, pour) of melted chocolate for that classic and beloved coconut/almond/chocolate combo. These cookies are a simple treat and pay homage to an all-time favorite candy bar!
ALMOND JOY COOKIES
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What was your favorite candy bar growing up, or the one you were most excited to see dropped into your plastic Jack o’Lantern on Halloween? I had a few top contenders, but I always loved Almond Joys, and since most of my siblings couldn’t stand coconut, I always ended up collecting extras of the bright blue-wrapped candy bars that my sisters didn’t want.
I get it, not everyone loves coconut (what is it about the texture that people don’t like? I think that chewiness is great!), and that usually works out to my advantage because I love it. I also love easy cookie recipes (like my favorite no-bake cookies I recently shared!), so these easy almond joy cookies are a win-win.
This almond joy cookie recipe start with my coconut macaroon recipe as their base, but I added a few ingredients to make them more Almond Joy-esque — namely almonds and chocolate.
Making these cookies is simple. You’ll stir together your coconut, sweetened condensed milk and vanilla extract. In a separate, very clean (this is important, or your egg whites won’t reach stiff peaks!) bowl, you’ll whip your egg whites to stiff peaks and then gently (use a spatula or a wooden spoon, not an electric mixer) fold your egg whites into your coconut mixture. Scoop your Almond Joy cookie batter into 1 1/2 Tablespoon-sized mounds and top each one with an almond before baking, then once they’ve baked and cooled drizzle with as much chocolate as you’d like (or just go for it and dunk them completely in chocolate!).
It’s as simple as that! Enjoy!
Want more coconut recipes you’ll crave?
- Coconut Cream Truffles
- Coconut Rum Cupcakes
- Banana Coconut Bundt Cake
- Buttery Coconut Bars
- Toasted Coconut Poke Cake
- More dessert recipes…
Tools used to make this Almond Joy Cookie recipe
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Baking Mat: I use a silicone mat on my baking sheet practically everytime I bake. The mat makes for easy cleanup and my foods don’t stick to the pan.
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Cookie Scoop: Cookie scoops are my favorite way to portion dough and batter when I’m baking. This set has 3 different sizes so I get the right amount in each scoop.
Almond Joy Cookies
Almond Joy Cookies are so easy to make and are a great nod to the classic favorite candy bar! Only 7 ingredients needed for this simple recipe!
- 14 oz sweetened coconut flakes
- 1 scant cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites room temperature
- 1/4 teaspoon salt
- 30 salted almonds
- 4 ounce dark chocolate bar optional
Preheat your oven to 325F (165C) and line a large cookie sheet with parchment paper.
In a large bowl, stir together coconut flakes, sweetened condensed milk and vanilla extract until well-combined.
In a separate bowl (make sure that it is completely clean and dry) combine the egg whites and salt (make sure no yolk gets in with the whites!).
Using an electric mixer with whisk attachment, beat egg whites until stiff peaks form.
Gently fold the egg whites into the coconut mixture until ingredients are completely combined.
Using a 1 1/2 Tablespoon-sized cookie scoop, scoop macaroon mixture into balls and drop onto prepared cookie sheet, placing at least 1" apart.
Gently nestle a single almond snugly into the top of each coconut mound.
Transfer to oven and bake on 325F for 20-23 minutes or until tops are just beginning to turn golden brown.
Allow cookies to cool completely before drizzling with chocolate.
To prepare chocolate -- chop chocolate bar into small even-sized pieces and place in a small microwave-safe bowl.
Heat in 20-second increments, (stirring in between) until chocolate is smooth and completely melted.
Drizzle chocolate over each cooled Almond Joy cookie, then allow chocolate to harden before serving.
*this means filling the measuring cup just shy of the 1 cup line
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