Almond Joy Cookies

If you’re a fan of Almond Joy candy bars—and let’s be honest, who isn’t?—then you’re going to fall head over heels for these Almond Joy Cookies. They’ve got all the magic of the classic treat: chewy coconut, rich chocolate, and crunchy almonds, baked into one perfect little bite. And the best part? No flour, no eggs, and absolutely no fuss.

I whipped up a batch of these on a lazy Sunday when I was craving something sweet but didn’t want to deal with creaming butter or dirtying up a ton of dishes. These cookies came to the rescue—and let me tell you, they did not disappoint. They’re chewy, chocolatey, just the right amount of sweet, and the texture from the coconut and almonds gives them that bakery-style feel without the bakery-level effort.

These cookies are perfect for bake sales, potlucks, or those “just because” cravings. Plus, with only a handful of ingredients and one bowl, you can have them in and out of the oven in under 30 minutes. They’re naturally gluten-free, too, which makes them a great option for sharing with friends and family who have dietary restrictions.

Let’s get baking!

Ingredients You’ll Need

• 2 cups sweetened shredded coconut

• ⅔ cup semi-sweet chocolate chips

• ⅓ cup chopped almonds

• ⅔ cup sweetened condensed milk

• 1 teaspoon vanilla extract

• Pinch of salt

That’s it! Just six ingredients stand between you and cookie bliss.

STEP 1: PREHEAT AND PREP

Go ahead and preheat your oven to 325°F. I like to line my baking sheets with parchment paper, but a silicone baking mat works just as well. This helps the cookies bake evenly and makes cleanup a breeze.

STEP 2: MIX THE DRY INGREDIENTS

In a large mixing bowl, toss together the shredded coconut, chocolate chips, chopped almonds, and a pinch of salt. Make sure everything is evenly distributed. This step is important because once the condensed milk goes in, things get sticky real quick, and you’ll want all those mix-ins to be as evenly incorporated as possible.

If you’re using whole almonds, give them a rough chop beforehand. I like to leave some larger chunks for extra crunch, but feel free to go finer if you prefer a more uniform texture.

STEP 3: ADD THE WET INGREDIENTS

Pour in the sweetened condensed milk and vanilla extract, then mix everything together until the ingredients are fully coated and the mixture starts to clump together. It should be sticky enough to hold its shape when you press it together, but not so wet that it spreads all over the baking sheet.

Tip: Use a spatula or your hands to make sure all the coconut is coated. This helps the cookies hold their shape better once baked.

STEP 4: SCOOP AND SHAPE

Using a cookie scoop or a spoon, drop heaping tablespoons of the mixture onto your lined baking sheet. Space them about 2 inches apart—they won’t spread too much, but giving them room helps with even baking.

Once they’re on the sheet, gently press and shape each mound into a more compact, rounded cookie. This step makes a big difference in how they bake up. If you skip it, they might fall apart a little during baking.

Now that we’ve got our sweet and sticky cookie mounds ready to go, it’s time for the magic to happen in the oven. These Almond Joy Cookies are about to become your go-to dessert when you need something easy, crowd-pleasing, and completely delicious. Whether you’re baking for a party, a weekend treat, or just because your sweet tooth kicked in, this next part is where it all comes together.

One of the best things about these cookies is how quickly they bake. In just about 12 to 15 minutes, you’ll have golden edges, melty chocolate, and that irresistible toasted coconut aroma floating through your kitchen. And while they’re cooling? You’ve got the perfect window to make a cup of coffee, or maybe even sneak one off the tray before anyone notices (I won’t tell).

Let’s finish baking these beauties and talk about a few fun ways to make them your own.

STEP 5: BAKE TO GOLDEN PERFECTION

Pop your tray into the preheated 325°F oven and bake for 12 to 15 minutes, or until the edges are lightly golden brown. The tops may still look a little soft, but don’t worry—they’ll firm up as they cool.

Keep an eye on them during the last couple of minutes. You’re aiming for that perfect balance: crisp edges with a soft, chewy center. The coconut will get slightly toasted and give off the most amazing scent.

STEP 6: COOL BEFORE YOU DIG IN

Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for 5 minutes. This step is important because they need a little time to set before you move them. If you try to transfer them too soon, they might fall apart.

After that quick rest, move the cookies to a wire rack to cool completely. If you’re like me, this is usually when the taste-testing starts. A warm Almond Joy Cookie with melty chocolate is basically a bite of heaven.

MAKE THEM YOUR OWN: EASY VARIATIONS AND TIPS

Now that you’ve nailed the base recipe, let’s talk about a few fun twists and tips. This recipe is super adaptable, so feel free to play around based on your preferences or what you’ve got in the pantry.

Go Nut-Free

Want to skip the almonds? No problem. Just leave them out completely. The cookies will still hold together beautifully and have that chewy coconut-chocolate combo that’s impossible to resist.

Add a Chocolate Drizzle

Once the cookies are cool, melt a bit of chocolate (milk, dark, or white—your call) and drizzle it over the tops for an extra indulgent finish. Let them set for a few minutes, and you’ve got a bakery-worthy treat.

Try Other Nuts or Add-Ins

Swap the almonds for chopped pecans, walnuts, or even macadamia nuts. Or, toss in a handful of mini marshmallows, dried cranberries, or butterscotch chips for a new flavor combo.

Make Them Bite-Sized

Use a smaller scoop and reduce the baking time by a couple of minutes to make mini cookies. Perfect for parties or snacking without too much guilt (if that’s your thing).

Double the Batch and Freeze

These cookies freeze really well! Once cooled, store them in a freezer-safe container or bag. They’ll keep for up to 2 months—just thaw at room temperature or pop them in the microwave for a quick warm-up.

Storage Tips

• Room Temp: Store in an airtight container for up to 5 days.

• Freezer: Place in a single layer in a zip-top bag or freezer-safe container. Use parchment between layers if stacking.

• Reheat: A quick 10-15 seconds in the microwave brings back that soft, chewy goodness.