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These Almond Joy Cookies are fashioned after the candy bar. Coconut macaroons — crisp on the outside, soft and creamy on the inside — with chocolate chips and sliced almonds throughout. This bakery style cookie is easy and delicious!
These Almond Joy Cookies are probably one of the easiest cookie recipes you will ever make. Just throw everything in the bowl, then mix, scoop, and bake.
If you’re a coconut fan you will love these chocolate almond macaroons.
BAKERY STYLE COCONUT MACAROONS
I used to make coconut macaroons in a bakery that I worked in. They really don’t need a recipe, per se. You basically want your mixture to be wet, but moldable.
We never measured when we would make them. We would always add more sweetened condensed milk, coconut, or flour as needed. They are so quick to come together and people love them!
The chocolate chip macaroons were always the popular ones, obviously, who doesn’t like chocolate? But I thought it would be fun to add almonds to the mix to create these Almond Joy Cookies — with all the flavors of the candy bar.
INGREDIENTS FOR ALMOND JOY COOKIES
There are seven ingredients needed to make these almond joy cookies:
- Sweetened Coconut Flakes
- Chocolate Chips
- Sliced Almonds
- All-Purpose Flour
- Sweetened Condensed Milk (regular or fat-free)
- Vanilla (or Almond Extract)
Some recipes won’t use flour, salt, or vanilla. Sure that’s “easier” but these are important ingredients for the BEST tasting macaroons.
I find that using the flour helps prevent the cookies from spreading and browning too much. But if you need to make it gluten-free, go ahead and leave it out.
FYI: If you choose to make this without flour, you will want to bake the cookies at a slightly lower temperature (325˚F) so they don’t burn.
These almond joy cookies would be awfully sweet without that small amount of salt to offset some of the sweetness. You could also use salted almonds and chop them up to help balance things out.
Vanilla extract is what we always used for our classic macaroons in the bakery, but it didn’t dawn on me to use almond extract until I had already made these. I think it would make them even more delicious. That small amount of essence really does make a big impact.
NOTE: Almond extract is pretty strong, so use half as much of it, or do half vanilla and half almond extract.
HOW TO MAKE CHOCOLATE ALMOND MACAROONS
Now that you’ve got the right ingredients, let’s bake! These Almond Joy Macaroons are super easy to make in one bowl! No mixer required!
In a large bowl, combine the coconut flakes, chocolate chips, almonds, flour and salt. I find it easiest to use my hands to toss the ingredients together.
Add the sweetened condensed milk and vanilla (or almond) extract. Fold ingredients together with a spatula until thoroughly combined.
Use a #30 cookie scoop (affiliate link) to form cookie dough balls (about 2 Tablespoons). Place cookies a few inches apart on a silicone lined baking sheet.
Use water to wet your fingertips and shape the cookies the way you want them. I like the traditional rounded tops, so I just make sure there aren’t any fly away coconut pieces that will brown faster than the rest of the cookie.
You can flatten the coconut cookies into a disc if you want. Coconut macaroons will maintain the same shape after baking as they have beforehand. Unless you leave out the flour. Then the sweetened condensed milk may puddle at the bottom of the cookie, causing the bottom to brown more than the rest of the cookie.
Bake the cookies at 350 degrees Fahrenheit for 12-14 minutes or until the coconut is just starting to brown. Allow the cookies to cool on the baking sheet.
STORING AND FREEZING ALMOND JOY COOKIES
Store Almond Joy Cookies in an airtight container in the fridge up to 2 weeks. This will help them retain moisture and not dry out. Otherwise, they may only remain fresh for about 3-4 days at room temperature.
These chocolate almond macaroons freeze well up to 3 months. Store them in an airtight container separating layers with parchment paper. Let the cookies come to room temperature for about an hour before eating them.
MORE COCONUT DESSERTS
- 14 oz bag sweetened coconut flakes (about 5 1/3 cups)
- 1 cup semi-sweet chocolate chips
- 1 cup sliced almonds
- 1/4-1/3 cup all-purpose flour* SEE NOTES (stir, spoon & level)
- 1/4 tsp salt
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract (or 1/2 tsp almond extract)
- Preheat oven to 350 degrees Fahrenheit. Line cookie trays with a silicone mat or parchment paper.
- In a large bowl, combine the coconut flakes, chocolate chips, almonds, flour, and salt. Toss together with hands until distributed well.
- Add the sweetened condensed milk and vanilla (or almond) extract. Fold ingredients together with a spatula until thoroughly combined. The mixture should be wet, but come together.
- Use a #30 cookie scoop (about 2 Tablespoons) to form cookie dough balls. Place cookies a few inches apart on prepared cookie trays. Wet fingers with water to shape cookies into round balls and ensure there aren’t any fly-away coconut pieces that will brown faster than the rest of the cookie.
- Bake the cookies at 350 degrees Fahrenheit for 12-14 minutes or until the coconut is just starting to brown. Allow the cookies to cool on the baking sheet. Then transfer cookies to an airtight container for storage. (See notes.)
- Use 1/4 cup of 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 paper between layers up to 3 months. Let cookies come to room temperature, about 1 hour, before eating.
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Serving Size: 1
Amount Per Serving:
Calories: 220Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 101mgCarbohydrates: 29gFiber: 3gSugar: 22gProtein: 4g
This data was provided and calculated by Nutritionix, and is an estimation only.
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