From the Cook
From the Cook
From the Cook
From the Cook
1/5
Almond Joy Cookies
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Instructions
1
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Preheat oven to 325℉. Line baking sheets with parchment.
2
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Add the coconut, chocolate chips, and chopped almonds into a large mixing bowl.
3
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Pour in the sweetened condensed milk and stir until fully combined.
4
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Use a small measuring cup or a cookie scoop to scoop the cookie dough directly onto the cookie sheet. Wet your hands with water to prevent the dough from sticking and roll the cookie dough into thick, round cookies.
5
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Bake the cookies for 12 to 14 minutes, until lightly browned on the edges.
6
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Cool the cookies on the baking sheets for 5 minutes, then remove them and cool on the wire racks.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Almonds First 🔥Lightly toast the roasted almonds in a dry skillet for 2-3 minutes before adding to the dough to intensify their nutty flavor and add extra crunch to every bite.
- Chill the Dough Before Baking 🧊Refrigerate the cookie dough for at least 30 minutes so the coconut fully absorbs moisture and the cookies hold their shape better, preventing them from spreading too thin.
- Use Chocolate Chips Strategically 🍫Reserve some chocolate chips to press into the top of cookies immediately after removing from the oven while they're still warm, ensuring visible pockets of melty chocolate in every cookie.
- Don't Overbake—Pull Early 🕐Remove cookies when the edges are golden but centers still look slightly underbaked; they'll continue cooking on the hot pan and stay chewy rather than becoming dry and cakey.
- Pulse Ingredients for Better Texture 🥜Roughly pulse the almonds in a food processor before mixing to create varied chunk sizes that provide both crunchy texture and better distribution throughout the dough.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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