These Almond Joy Cookies are inspired by the classic candy bar: coconut macaroons that are crisp outside and tender inside, studded with chocolate chips and sliced almonds. This bakery-style cookie is simple to make and full of flavor.
These Almond Joy Cookies are one of the easiest cookies you’ll make: mix the ingredients in one bowl, scoop, shape, and bake. If you love coconut, you’ll adore these chocolate almond macaroons.
Bakery Style Coconut Macaroons
I used to make coconut macaroons in a bakery, and they really come together intuitively. The mixture should be wet enough to hold its shape but not soupy. In a professional setting we adjusted texture by eye, adding more sweetened condensed milk, coconut, or flour until the consistency was right.
Chocolate chip macaroons were always popular at the bakery, and adding sliced almonds brings in that Almond Joy candy-bar profile — coconut, chocolate, and almonds all in one cookie.
Ingredients for Almond Joy Cookies
You’ll need seven simple ingredients:
- Sweetened Coconut Flakes
- Chocolate Chips
- Sliced Almonds
- All-Purpose Flour
- Salt
- Sweetened Condensed Milk (regular or fat-free)
- Vanilla (or almond extract)
Some macaroon recipes omit flour, salt, or vanilla, but I recommend including them for best results. Flour helps prevent spreading and excessive browning; omit it only if you need a gluten-free version. If you skip the flour, bake at a slightly lower temperature (325°F) to avoid burning.
A pinch of salt balances the sweetness, especially important with sweetened condensed milk. You can also use salted almonds and chop them to add a savory contrast.
Vanilla extract is classic, but almond extract amplifies the almond flavor. If using almond extract, use half the amount or split the extracts (half vanilla, half almond) since almond extract is quite potent.
How to Make Chocolate Almond Macaroons
These Almond Joy Macaroons are made in one bowl with no mixer required. In a large bowl, combine the coconut flakes, chocolate chips, sliced almonds, flour, and salt. Toss with your hands to distribute everything evenly.
Add the sweetened condensed milk and vanilla (or almond) extract. Fold the mixture with a spatula until everything is combined and the mixture is wet but holds together.
Shaping
Use a #30 cookie scoop (about 2 tablespoons) to portion the dough and place scoops a few inches apart on a silicone-lined or parchment-lined baking sheet. Wet your fingers with water and shape the scoops into rounded mounds, removing any loose coconut strands that would brown faster.
If you prefer flatter cookies, gently press them into discs before baking. Note that macaroons generally keep the shape they have going into the oven; omitting the flour can cause the sweetened condensed milk to spread and brown the bottoms more quickly.
Baking
Bake at 350°F for 12–14 minutes, or until the coconut is just beginning to brown. Let the cookies cool on the baking sheet before transferring them to a storage container.
Storing and Freezing Almond Joy Cookies
Store cookies in an airtight container in the refrigerator for up to two weeks to preserve moisture. At room temperature they stay fresh for about 3–4 days.
These macaroons freeze well for up to three months. Layer them with parchment paper in an airtight container. Thaw at room temperature for about an hour before serving.
More Coconut Desserts
- Coconut Lime Crinkle Cookies
- Coconut and Lime Cupcakes
- Twisted Sugar Cookie Recipe (Coconut Lime)
- Coconut Key Lime Pie
- Coconut Fruit Dip
- Jello Coconut Cream Pie Recipe
- Coconut Almond Chocolate Chip Cookies
- Coconut Sugar Cookie Bars
- No Churn Coconut Ice Cream
- Coconut Cashews
- Coconut Cream Cake Duncan Hines
Almond Joy Cookies
Ingredients
- 14 oz (636 g) bag sweetened coconut flakes, (about 5 1/3 cups)
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (84 g) sliced almonds
- ¼-⅓ cup (30-40 g) all-purpose flour* SEE NOTES, (stir, spoon & level)
- ¼ tsp salt
- 14 oz (396) can sweetened condensed milk
- 1 tsp vanilla extract, (or 1/2 tsp almond extract)
Equipment
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#30 Cookie Scoop
-
Silicone Spatula Set
-
4-Quart Glass Mixing Bowl
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Aluminum Half Sheet Tray (2 Pack)
-
Silicone Baking Mat
Instructions
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Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper.
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In a large bowl, combine coconut flakes, chocolate chips, sliced almonds, flour, and salt. Toss with your hands until evenly distributed.
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Add sweetened condensed milk and vanilla or almond extract. Fold with a spatula until the mixture is thoroughly combined and holds together.
-
Use a #30 cookie scoop (about 2 tablespoons) to portion the dough. Place scoops a few inches apart on the prepared sheets. Wet your fingers and shape the scoops into rounded mounds, removing any loose coconut strands.
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Bake at 350°F for 12–14 minutes, until the coconut just begins to brown. Cool on the baking sheet, then transfer to an airtight container for storage.
Notes
- Use 1/4 cup flour with regular sweetened condensed milk; use 1/3 cup with fat-free.
- Store cookies in an airtight container in the fridge up to 2 weeks.
- Freeze cookies in an airtight container with parchment between layers up to 3 months. Let thaw at room temperature about 1 hour before serving.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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