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Almond Joy Cookies

These bite-sized Almond Joy Cookies feature a chewy coconut center topped with toasted almonds and drizzled in chocolate, making for a quick and delightful treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 can sweetened condensed milk
  • 3 cups sweetened shredded coconut Packed
  • 1 tsp vanilla extract
  • 1/8 tsp salt
Almond Topping
  • 24 pieces whole roasted almonds Or 1 cup chopped roasted almonds
Chocolate Coating
  • 1 cup semisweet chocolate chips Or dark chocolate, finely chopped
Optional Garnish
  • flaky sea salt For finishing

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, stir sweetened condensed milk, shredded coconut, vanilla, and salt until well combined. Let mixture sit for 5 minutes to hydrate.
Forming Cookies
  1. Use a small cookie scoop to form mounds and place them on the prepared sheet, spacing about 1 inch apart.
  2. Press a whole almond gently into the center of each mound.
Baking
  1. Bake for 12–16 minutes, rotating halfway through, until edges are lightly golden and the tops are set.
  2. Allow to cool on the pan for 5 minutes before transferring to a rack to cool completely.
Chocolate Coating
  1. Melt chocolate chips in a heatproof bowl over simmering water or in 20–30 second bursts in the microwave.
  2. Dip the bottom of each cookie into chocolate or drizzle chocolate on top. Let set on parchment paper.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to 2 weeks, or freeze for up to 3 months. Tips include using good quality chocolate for best results and ensuring the coconut mixture is packed tightly for binding.