Description
Almond Joy Cookies are a delicious, easy-to-make treat inspired by the classic candy bar. These no-flour cookies combine sweet shredded coconut, crunchy almonds, and melty chocolate chips, all bound together with sweetened condensed milk and a hint of vanilla. Perfectly baked to golden edges, they make a delightful gluten-free dessert or snack that’s quick to prepare and irresistibly tasty.
Ingredients
Scale
Cookies
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup chopped almonds
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large bowl, combine the shredded coconut, chopped almonds, chocolate chips, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture is evenly coated and forms a sticky, uniform batter.
- Form Cookie Mounds: Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Gently press each mound together with your fingers to help shape the cookies and keep them intact during baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12–15 minutes or until the edges of the cookies turn a beautiful golden brown, indicating they are fully baked.
- Cool Completely: Remove the baking sheet from the oven and let the cookies cool completely on it. This step is crucial as the cookies firm up upon cooling, making them easier to handle and ensuring perfect texture.
Notes
- For extra almond flavor, add 1/4 teaspoon almond extract to the mixture before baking.
- You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer taste.
- Drizzle melted chocolate over cooled cookies for an elegant finishing touch.
