Indulge in a tropical paradise with every bite of these heavenly Almond Joy Cookies. If you’re a fan of the iconic candy bar that combines coconut, almonds, and chocolate, then prepare yourself for a cookie version that takes this delightful combination to new heights. With their chewy texture, rich chocolatey taste, and a hint of nutty crunch, Almond Joy Cookies are a delightful treat that will transport your taste buds to an island getaway. Join us as we explore the recipe and the simple steps to create these mouthwatering delights in your own kitchen.
Here is what you need to make Almond Joy Cookies:
- 16 ounces sweetened coconut flakes
- 1 can (14oz) sweetened condensed milk
- 2 tablespoons sour cream
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla
- 1 package (11.5oz) of milk chocolate chips
- 2 teaspoons vegetable oil
- 25 almonds
Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
In a large bowl, stir together coconut, sweetened condensed milk, sour cream, heavy whipping cream, and vanilla until well combined.
Using a cookie scoop, scoop the cookie mixture and drop it onto the prepared cookie sheet. I do 4 across and 5 down.
Transfer to oven and bake at 325 degrees for 20 to 25 minutes or until tops are beginning to turn golden brown. Allow cookies to cool completely before adding toppings.
To prepare chocolate- put chocolate chips and oil in a microwave-safe bowl. Heat in 20-second increments, (stirring in between) until melted and smooth.
With a spoon top cookie with melted chocolate and place almonds on top. Allow the chocolate to harden before serving.
Tip: If you want to make a Mounds Cookie just leave the almond off.
I hope you love these Almond Joy Cookies.
This is Renee “Doing what I Love”
To see me make it live click the link below.
Here are some kitchen tools I use to make this recipe.