Almond Joy cookies make me happy. Really, really, really happy. Not only am I obsessed with everything chocolate, but chocolate and coconut is probably in my top 5 flavor combinations. These almond joy cookies really do taste like their candy bar cousin. I originally got this recipe from Mom on Timeout, which is what I set out to do a couple of weeks ago when I was fed up with life in general and just wanted to be alone with a cookie. Moms need timeouts too, right? So I put the kids to bed and set out all 5 ingredients (not bad, eh?) for these Almond Joy cookies. I’ve played around with this recipe and think I’ve come up with how to make it just right:
First, I set the oven to 375 degrees and then used my handy-dandy chopper to cut up 3/4 cup of raw, unsalted almonds.
Second, I took those almonds and added them to a large bowl with 12 oz of semi-sweet chocolate chips, 10 oz of sweetened and shredded coconut, 1/2 teaspoon of kosher salt, and a 14 oz can of non-fat sweetened condensed milk.
Third, I mixed it all around, making sure everything was coated by the condensed milk. It should be nice and sticky but easily malleable with your hands. I rolled the dough into tight balls and placed them on a greased cookie sheet. Then I wet my hands and pressed the tops of the balls down, creating a disc shape. It’s really important to keep the dough as snug as possible because they break apart easily.
I popped those bad boys into the oven for exactly 13 minutes and they were perfect! 12 minutes and they were underdone. 14 minutes and the bottoms burned. But at 13 minutes the flakes of coconut were just beginning to brown and the bottoms were burn-free. The chocolate was melted, yet holding it’s shape, and I could smell the salted almonds.
It was all I could do to hold myself back from tasting one of those beauties while they cooled. Alas, while I was doing the dishes, my husband snuck in and ate one and got the joy of being the first to taste the Almond Joy cookies! That little stinker! I guess I can’t blame him though, the smell permeated the house. I’m surprised the kids didn’t wake up. That’s when you have to make cookies ya know…when they’re asleep. Otherwise they bug, bribe, haggle, and coerce you into giving them one. Or 7.
You see this little rascal? This is Caleb, my #1 cookie monster. He looks up at me with his big brown eyes, smiles his sweet smile, and says, “Mommy? Cookie peas?” I mean, how can I say no to that? So yeah, that’s why I bake cookies at 9 pm.
I did have one of these Almond Joy cookies on my timeout and it was delicious! My tastebuds really enjoyed the salty-sweet combo. For a moment I was transported to a tropical island free from laundry, bills, and bad attitudes. Everyone needs a cookie and some peace and quiet once in awhile!
With Easter just around the corner, I think these would make a fabulous addition to the dessert table. They can be pretty and practical all at the same time! (Is there such a thing as a practical cookie?!) What I mean is that they are elegant enough to take somewhere for a party, but casual enough to pack in my husband’s lunch. So if you need a timeout or just a special treat after a long day, I think these Almond Joy cookies are just the ticket! Happy Cooking ya’ll!
- ¾ cup raw unsalted almonds, chopped
- 1 teaspoon kosher salt
- 10 oz sweetened and shredded coconut flakes
- 12 oz semi-sweet chocolate chips
- 1 14 oz can non-fat sweetened condensed milk
- Preheat oven to 375.
- In a large bowl combine all ingredients and stir together.
- Form dough into tight balls and place on greased cookie sheet.
- With wet hands, push down on the tops of each ball to form a disc shape.
- Be careful to keep the dough together.
- Bake for 13 minutes.
- Let cool on wire racks.