Easy Almond Joy Cookies

If you love Almond Joy candy bars, these Easy Almond Joy Cookies are about to be your new go-to treat. They’ve got that sweet coconut chew, melty chocolate in every bite, and just the right crunch from chopped almonds—all without any flour or fuss. This is the kind of recipe I keep in my back pocket for last-minute guests, bake sales, or those nights when the sweet tooth hits and I want something fast (and delicious!) without dragging out half the pantry.

These cookies come together in minutes and bake up beautifully with golden, toasty edges and soft centers. The sweetened condensed milk binds everything together like magic, so there’s no need for butter, eggs, or flour. That also means fewer dishes (bless!) and a super-simple method that even beginners can nail on the first try.

I love that you can scoop these right onto a parchment-lined sheet and call it a day—no chilling, no mixer, no complicated steps. And while the ingredient list is short, the flavor is anything but. Each cookie is a little bundle of Almond Joy goodness: coconut forward, chocolatey, and studded with almond bits for texture and flavor. Whether you’re baking for your family or sneaking a couple with your afternoon coffee, this recipe is a keeper.

Let’s get your oven warming and start with the first few steps so you’re just minutes away from warm, chewy cookies.

this recipe

Ingredients You’ll Need

• 14 oz sweetened shredded coconut

• 2 cups semi-sweet chocolate chips

• 2/3 cup chopped almonds

• 14 oz sweetened condensed milk

Tip for later: If you’re after extra crunch, toasting the almonds first makes a big difference (we’ll talk more about that in Part 2). For now, keep it simple and use what you’ve got.

STEPS 

1. Preheat & Prep
   Set your oven to 325°F (165°C). Line a baking sheet with parchment paper to keep the cookies from sticking and to help them bake evenly. If you’re using dark or nonstick pans, parchment is especially helpful for preventing overly browned bottoms.

2. Mix Everything Together
   In a large mixing bowl, combine sweetened shredded coconut (14 oz), semi-sweet chocolate chips (2 cups), chopped almonds (2/3 cup), and sweetened condensed milk (14 oz). Stir until everything is evenly coated and the mixture looks sticky and cohesive. You’re aiming for a batter that clings together when scooped—think thick and chunky, not runny.

3. Scoop Your Dough
   Using a tablespoon or a small cookie scoop, portion the dough into little mounds and place them on your prepared baking sheet. Space them about 2 inches apart to give them room to set and brown around the edges. Gently press the tops just a touch to help them hold together and bake more evenly.
   Pro tip: Lightly dampen your hands or spray your scoop with a tiny bit of nonstick spray if the mixture starts to stick. It makes scooping so much easier and keeps the cookies neat.

You’ve got your dough scooped and ready—now comes the easy, hands-off part that fills the kitchen with that sweet coconut-chocolate aroma. This is where those edges turn golden, the coconut toasts up, and the centers stay perfectly chewy. A few simple cues will help you nail the bake and get that Almond Joy magic in every bite.

4. Bake Until Golden at the Edges
   Slide the baking sheet into your preheated 325°F (165°C) oven and bake for 12 to 15 minutes. You’re looking for deeply golden edges and a set top. The centers may still look a touch glossy—that’s good. It means you’ll get that chewy texture we love. If your scoops are larger than a tablespoon, add 1 to 2 minutes; smaller scoops may need slightly less.

5. Cool on the Sheet, Then Move to a Rack
   Let the cookies cool on the baking sheet for 5 minutes so they can firm up. They’ll be delicate right out of the oven, and this quick rest helps them hold together. Then transfer to a wire rack to cool completely. As they cool, the chocolate sets and the coconut finishes crisping at the edges.

6. Serve, Store, or Freeze
   Once cool, enjoy immediately—or store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then move to a freezer bag or container (separate layers with parchment). They thaw quickly at room temp and taste just as fabulous.

Pro Tips for the Best Texture

• Tuck in stray coconut. Before baking, gently press any wild coconut strands back into the mound so they don’t over-brown. A compact scoop equals a neater cookie and more even baking.

• Watch the color, not just the clock. Every oven is a little different. Pull them when the edges are toasty and caramel-gold. Pale edges = softer/chewier; deeper golden = crunchier.

• Keep scoops uniform. Using a 1-tablespoon cookie scoop helps the cookies bake evenly, so you don’t end up with some too soft and others overdone.

• Sticking solution. If the mixture clings to your scoop, lightly spritz the scoop with nonstick spray or dampen it with water. Works like a charm.

Mini Upgrades & Easy Variations

• Toast the almonds for bigger flavor. Spread chopped almonds on a baking sheet and toast at 350°F (175°C) for 6–8 minutes (or in a dry skillet on medium heat), shaking once or twice. Let them cool before mixing so they don’t melt the chocolate prematurely.

• Add a whisper of almond extract. A ½ teaspoon of almond extract intensifies the candy bar vibe without overpowering the coconut.

• Flaky salt finish. A light sprinkle of flaky sea salt on the warm cookies makes the chocolate pop and balances the sweetness.

• Switch up the chips. Semi-sweet is classic, but dark chocolate ups the richness. Mini chips mix in more evenly and help the cookies hold together.

• Make them Mounds-style. Skip the almonds and add ½ cup more coconut for a nut-free Mounds-inspired version.

• Dairy-free option. Use sweetened condensed coconut milk and dairy-free chocolate chips. Same method, same chewy magic.

Troubleshooting (Quick Fixes)

• Too loose to scoop? Add 1–2 tablespoons more shredded coconut and stir again.

• Too dry/crumbly? Drizzle in 1–2 tablespoons additional sweetened condensed milk to bring it back together.

• Over-browning bottoms? Double up your baking sheets or bake on the upper-middle rack to soften the direct heat.

Make-Ahead & Freezer Notes

• Freeze unbaked scoops: Portion the mixture onto a parchment-lined sheet, freeze until solid, then transfer to a bag. Bake straight from frozen, adding 1–2 minutes.

• Freeze baked cookies: Cool completely, then freeze in layers with parchment. They stay fresh for up to 2 months and thaw quickly on the counter.