Almond Joy Cookies

Almond Joy Cookies - Chew Nibble Nosh

***Feel like you’re seeing double?  Yes, this is a repost of a previous recipe. I’m reposting it for the holidays, as it’s become quite popular, and I’m adding in a couple of hints that might help you along come baking time….

 It seems that a lot of people are having a rough time with the cookies spreading.  My guess is that they haven’t used the correct amount of coconut.  Make sure that you grab a 14 oz. bag of coconut.  There are 10 oz. and 14 oz. bags available at my grocery store.  Go big!

Also, parchment paper and wax paper are two completely different things.  Do not try to bake these on wax paper.  The paper will melt.  I recommend parchment paper or a Silpat mat.  The cookies are sticky, so take care in removing them from the parchment once they’ve cooled.  Slide a thin spatula under each cookie to remove it.

OK, back to the original post.  And…..go….***

Sometimes, simplicity is key. And in this case, simplicity is delicious.

These sweet little Almond Joy Cookies come together in no time flat with four simple ingredients.  They are a great last-minute cookie for any occasion, whether it be unexpected guests or just a solid hankering for something sweet.  I needed a little something extra for dessert when family came into town over the weekend, and with little time on my hands, these cookies were the perfect thing to whip up.  And, they were a big hit with my coconut loving crowd.

I started by chopping up some lightly salted almonds.

Almond Joy Cookies - Chew Nibble Nosh 1

I didn’t want huge chunks, but I didn’t need to finely chop them either.  Middle of the road “You Still Know it’s a Piece of Almond” chunks will do.

Once that was done, I threw them in a bowl with a bag of sweetened coconut flakes and a bag of chocolate chips.  I poured a can of sweetened condensed milk over the top, and then…

Almond Joy Cookies - Chew Nibble Nosh 2

…stirred the lot up into a sweet, gooey, chocolaty, crunchy, coconutty bowlful of wonderful.

I scooped my cookies out onto a parchment lined cookie sheet, and then dipped my fingers in a little bit of water before patting the cookies down just a bit.

Almond Joy Cookies - Chew Nibble Nosh 3

Another great thing about these cookies?  They don’t really spread, so you can load up that cookie sheet and knock the whole batch out in no time.

I popped them into the oven for about thirteen minutes, just until the coconut around the bottom had turned golden and crispy and the coconut on top was just starting to toast up.

Almond Joy Cookies - Chew Nibble Nosh 4

The cookies need to cool completely on the baking sheet, and then can be stored in an airtight container for a few days.

Easy, right?

They are just as tasty as they are easy to make, and that crunchy toasty coconut around the edges is the stuff dreams are made of.  The finished cookies are chewy, chocolaty and crunchy, in all the right ways.

Almond Joy Cookies - Chew Nibble Nosh


Almond Joy Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • ⅔ cup chopped lightly salted almonds
  • 1 (14 oz.) bag sweetened coconut flakes (Please make sure your bag of coconut is the correct size. This makes all the difference!)
  • 1 (12 oz.) bag semisweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk (I used fat-free)
  1. Preheat the oven to 325*F. Line two cookie sheets with parchment paper and set aside.
  2. In a medium sized bowl, combine the almonds, coconut, chocolate chips and sweetened condensed milk. Stir until thoroughly combined and coated.
  3. Using a cookie scoop, or a spoon, scoop out bundles of the coconut mixture onto the cookie sheet. They don't spread while baking, so you can place many on one cookie sheet.
  4. Dip your fingertips in a little bit of water, and pat down the tops of the cookies just a bit so they aren't too mounded.
  5. Bake for 12-14 minutes at 325*, until the bottoms are golden and the coconut on top starts to toast.
  6. Remove the cookie sheets from the oven and allow to cool completely on the cookie sheets before transferring to an airtight container. The cookies may be sticky. Carefully remove from the parchment with a thin spatula, and layer parchment in between layers of cookies in your container.
  7. ENJOY!

 Recipe adapted from

Almond Joy Cookies - Chew Nibble Nosh

27 thoughts on “Almond Joy Cookies

      • I’ve made these cookies several times and they always seem to spread when baking…..I’m nit too Sure?

        • Hmmm…mine don’t spread hardly at all. Are you using evaporated milk instead of sweetened condensed? The coconut mixture is very thick and doesn’t have a whole lot of liquid to make it spread.

  1. Mine also spread and look like a disaster. 🙁 Yes. I used sweetened condensed milk. I thought about folding in whipped egg whites like a macaroon. Maybe that would have worked better.

    • I’m so confused as to why they would spread. Mine were so coconutty that there was barely any liquid evident when I scooped them out. It was more like it was just the glue holding the coconut together. Did you use the correct bag size of coconut?

      • If they spread it’s because there wasn’t enough coconut! I JUST made these. Twice. Because the first batch was literally a sheet of goo! Added a second bag of coconut (im in canada so two of the regular size bags ) and they came out PERFECT!

        • I’m thinking that’s the reason too. I remember when I bought the coconut for these, I assumed it was the standard baking aisle size bag of coconut, but it wasn’t. It called for a larger bag, which was also readily available in the baking aisle here.
          Make sure you all check how much coconut is in the bag you’re buying! It makes all the difference!

  2. Made this recipe for the first time today for a cookie exchange. Mine didn’t spread at all, but I had to cook longer in order to get the crispy coconut look.

  3. I have made these 3 times this winter. Using all the same ingredients. My 3rd batch spread. Can not figure out why?? Still taste good tho.

    • Generally, wax paper is not recommended for baking for that very reason. Parchment paper is better for this type of thing, or a Silpat mat. I’m sorry they didn’t work out!

  4. Just made these cookies and here’s what I learned. I used three different cookie sheets, two that were relatively thin and one that was much heavier. The cookies on the thin sheets cooked much more quickly than the ones on the heavier cookie sheet. I had to cook all the cookies longer than the recipe says, about 15-16 minutes. The cookies on the heavier sheet spread more and cooked for about 20 minutes. So, I’d suggest raising the oven temp to 350 and increasing the baking time to 15 minutes. All that said, these are great cookies!

    • The heavier cookie sheet would explain it! I made these before and were perfect but got new cookie sheets (heavier) and they spread a little. My last batch I turned up the oven temp to 350 and they were perfect again. Everyone loved them.

    • I store them at room temperature in an airtight container. And I layered parchment paper between the layers so they wouldn’t stick together.

  5. I made these yesterday. The recipe is so easy. They didn’t spread and came out just like the picture. I used parchment paper and they were very easy to remove. Delicious!

  6. I don’t u derstand why they stuck to the parchment paper. Not just a little – the whole bottom of the cookie stuck. Trying a sprayed cookie sheet no paper for the second pan. Hope this whole thing is t a complete bust!!

    • I really can’t say why they’d stick to the parchment either. What brand of parchment are you using? They really shouldn’t differ from brand to brand, but you’re not the first to complain about it.

  7. Made these twice and they spread…the milk seemed to seep out during the baking process. Had to peel them off the parchment paper, did not look like the finished result as shown.

  8. I think the issue is that the eaglebrand condensed milk comes in a container of 300 ml which is 10 oz. atleast in Canada anyway, so that would make a difference with the amounts for the other ingredients.

  9. thanks for the recipe!!! i added salted macadamia nuts and they were amazing!!!! and i will be making every christmas now. 🙂

Comments are closed.