These Almond Joy Cookies AKA Coconut Almond Cookies have crispy edges, soft and chewy on the inside, full of coconut flavor, tastes irresistible and made without condensed milk. If you love almond joy or mound candy bars, then this is a must try recipe!
Almond Joy Cookies
These tasty coconut cookies are a treat. Each bite is filled with coconut and almond goodness and not overly sweet since they are made with no sweetened condensed milk.
We love to bake them about a month ahead before the busy holiday season (check out this Eggless Pinwheel Cookies) and then thaw, finish off with chocolate before sharing with family and friends. While they’re technically cookies, they taste just like the candy bar. The middle is moist and chewy making them utterly addicting.
WHAT ARE ALMOND JOY COOKIES?
Almond Joy is a popular candy bar which contains a sweet coconut confection topped with a whole nut and covered in milk chocolate. It is slight variation of a similar confection called Mounds, made by the same company which omits the whole nut and is coated in dark instead.
These are inspired by the candy bars and is made into a delicious treat made with sweetened shredded coconut and sliced nuts and then topped off with a whole almond, for the iconic look.
This recipe takes all those components and transforms into the the form of a cookie! They come together quickly as they don’t require any chilling before baking and only need around 20 minutes in the oven.
NOT YOUR TYPICAL COCONUT COOKIE
Macaroons being one of the most popular type, and next being a thin and crispy version. Both are utterly delicious, however these are different. They are made using egg white (helps in maintaining the white color, gives a chewy texture and helps with the binding) instead of condensed milk and are thicker and chewier.
WHY YOU'LL LOVE THESE?
- Coconut lovers dream - Packed with this incredibly tasty tropical deliciousness.
- Small batch recipe - Makes only 10 to 11 biscuits. Double the recipe to make a bigger batch for the holidays.
- Flavor and texture - They crunchy edges with chewy, moist middle. BEST EVER!
- Perfect for the holidays - They store well at room temperature or can be frozen (without drizzle) for couple of months.
Wholesome ingredients in these bites make them high in protein, essential minerals, healthy fats, anti oxidants and vitamins. They boost immunity, high in fiber and are good for your skin.
Are these gluten free?
They do have a small addition of all purpose flour which makes them not gluten free. However, you could try replacing all purpose flour with a gluten free all purpose flour.
What kind of coconut should I use?
There are generally two types (sweetened and unsweetened) available in grocery stores. We tested this recipe multiple times using both varieties and found the sweetened flakes made the chewiest and tastiest treats. But, don't you worry. We adjusted the quantity of sugar, making sure that they have the perfect amount of sweetness without being too sweet.
Should I toast the coconut?
No! We tested these both ways and was very happy with the un-toasted version. It not only saves one additional step, but also it made more softer and chewier biscuit that our heart desired.
- Sweetened shredded coconut - We use a LOT of it <--- more than 1 cup of it. Use sweetened shredded coconut and not unsweetened, like in chocolate coconut macaroons.
- Sliced and whole almonds - Sliced nuts mixed in, not only amps up the flavor but also gives a wonderful texture.
- Chocolate - I have used semi sweet chips since the deep, rich taste pairs well with the sweet treats. However, milk chips may be used for a more authentic candy flavor.
- Egg white - Egg white for binding and keep them white in color.
- Confectioners sugar - Adds softness when compared to regular sugar.
- Butter - A bit of butter for flavor.
- All purpose flour - Just a tad of flour to help with binding and give softness.
PRO TIPS FOR SUCCESS
- Do not use unsweetened variety - It not only reduces the sweetness but also affects the texture.
- Measure your flour correctly - Adding too much or less flour to the recipe is the most common mistake. The best, and easiest way to measure flour is to sprinkle it into your measuring spoon, and use a knife to level it off.
- Use semi sweet chocolate chips - Deep dark pairs well with the sweet biscuits without condensed milk.
- Eggs are easier to separate when cold.
- Using a cookie scoop to portion. It will help them be uniform and bake evenly.
- Coconut will burn easily once it reaches a certain point. Make sure you check often during the last few minutes of baking time. They should just be golden brown.
- Mounds - Omit sliced nuts when making dough, add additional ¼ cup sweetened shredded and skip the whole nuts.
- Almond Joy Chocolate Chip Cookies - Add 1 to 2 tablespoons of mini chips to the cookie dough, like in healthy cookie dough recipe. If you don't have mini chips, then chop regular variety coarsely instead.
- Dipped in chocolate - Skip the drizzle and dip the bottom of the cooled treat in melted chocolate and place on a parchment paper.
- Sandwiches - Spread some melted chocolate on the bottom of a cooled cookie and top with another cookie (bottom side down). Let set until it hardens.
HOW TO MAKE?
- Make dough - Beat egg white, butter, confectioners sugar and vanilla extract with an electric beater until smooth and creamy. Beat in coconut, sliced nuts and all purpose flour.
- Shape - Make small mounds of dough and flatten slightly with the back of a spoon. Press one whole nut in the middle of each cookie.
- Bake - Bake at 350 degrees for about 18 minutes, until the edges are golden brown and soft in the middle.
- Drizzle Chocolate - When they have cooled, drizzle melted chocolate on them and let it set.
HOW TO STORE?
They can be stored in a sealed container, at room temperature for up to 10 days. Read below for freezing instructions.
HOW LONG DO THEY LAST?
They last for about 10 days when refrigerated or freeze for up to 2 months if you wish to store longer.
CAN I FREEZE?
You can freeze for up to 2 months. Transfer cooled baking sheet (along with biscuits before adding chocolate) to the freezer and freeze for a few hours. Transfer them to a freezer-safe bag or container and store for up to 2 months.
Thaw and Finish - Leave them overnight on the kitchen counter, drizzle melted chocolate as per instructions, let set and then enjoy or share with loved ones.
Double the recipe!
This a small batch recipe of 10 to 11 biscuits, however it can be easily doubled to make a larger batch. Make sure to bake in two separate baking sheets one at a time for an even baking.
Frequently Asked Questions:
Main ingredients include corn syrup, milk chocolate, coconut, sugar, almonds, vegetable oil, milk whey, cocoa, salt, and other natural and artificial flavorings.
There are 93 calories in each cookie.
I would not recommend using unsweetened shredded variety as it has a different moisture content and the cookie dough itself already has the right amount of sugar.
These treats do not spread like normal cookie recipes. Here are few reasons why it could be spreading - you skipped the flour, coconut added was lesser than the required measurement or tried making it eggless and skipped the egg white.
More Almond Cookies to try:
- Chocolate Chip Cookies
- Almond Butter Cookies
- Lemon Cookies
- Thumbprint Cookies
- Almond Flour Peanut Butter Cookies
BEST Almond Joy Cookies
- 2 tablespoons unsalted butter room temperature
- 1 large egg white
- ½ cup plus 1 tablespoon confectioners sugar
- ½ teaspoon vanilla extract
- Pre heat oven to 350°F and line a baking sheet with parchment paper and set aside.
- Add all group-1 ingredients into a large bowl and beat with a hand held electric beater for about 2 minutes, until thick and creamy.
- Add all group-2 ingredients and continue beating for 20 to 30 seconds , until thoroughly combined.
- Place about 2 tablespoons of cookie dough (an ice cream scoop comes in handy) on the prepared baking sheet, spacing about an inch apart.
- Using the back of a wet spoon (spoon dipped in a bowl of water and excess water dripped off), press the cookie dough lightly to flatten them slightly.
- Place an almond in the middle of each cookie, pressing lightly.
- Bake cookies for 15 to 18 minutes or until the edges look golden brown and middle is still white. Place pan on a wire rack to cool.
- Chocolate drizzle - Place chocolate chips and coconut oil into a microwave safe bowl and cook in microwave for 20 to 30 seconds (stirring once in between), until melted completely.
- Using a spoon, drizzle melted chocolate on the cooled cookies. Alternatively, transfer melted chocolate into a small zip lock bag, seal the edges and cut one corner off to make small hole and drizzle on top of the cookies for a more cleaner finish. Let chocolate set before serving.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.