Almond Joy Cookies
Calling all chocoholics and coconut fiends! Tonight, we’re raiding the pantry for a sweet tribute to the legendary Almond Joy. But hold on, there’s no unwrapping required – we’re crafting our own edible odes to this tropical treasure, and we’re doing it two ways.
Craving a chewy bite of comfort? Then strap yourselves in for the Baked Almond Joy Cookie. Imagine golden rounds bursting with gooey chocolate chips, toasted coconut flakes, and crunchy almonds, all wrapped in a symphony of buttery dough. Every bite is a nostalgic hug, an ode to those childhood candy bars in cookie form. But be warned, these beauties disappear faster than you can say “almond.”
Now, if time is ticking, and your sweet tooth is tapping its foot, fear not! Our secret weapon is the No-Bake Almond Joy Cookie.
Think melt-in-your-mouth mounds of coconut paradise studded with chocolate and almonds, held together by a magical gooey embrace of condensed milk. No preheating, no fuss, just pure, unadulterated bliss you can whip up in minutes. Perfect for impromptu cravings or last-minute bake sales, these little bites guarantee smiles all around.
So, whether you’re a baking enthusiast or a kitchen novice, grab your ingredients and choose your adventure. Baked or no-bake, these Almond Joy cookies are guaranteed to transport you to a sun-drenched beach, every single bite. Let’s get started!
Questions I get about this cookie recipe:
Q: So, which recipe is better?
A: Both have their merits! The baked cookies are classic and chewy, perfect for satisfying a comfort food craving. The no-bake version is ideal for quick & easy treats, requiring less time and effort. It’s all about personal preference!
Q: Can I substitute some ingredients?
A: Absolutely! Feel free to adjust the chocolate chips, coconut, and almonds to your liking. Experiment with milk chocolate chips, add white chocolate chunks, or swap almonds for cashews or chopped peanuts.
Q: Can I make the dough ahead of time?
A: For the baked cookies, yes! Chill the dough in the fridge for up to 24 hours before baking. For the no-bake version, assemble the mixture and refrigerate it for at least 2 hours before forming the cookies.
Q: How can I store the cookies?
A: Store baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Store no-bake cookies in the refrigerator for up to 5 days.
What you need to make these delicious cookies – Regular
Ingredients:
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
3/4 cup sliced almonds
How to make them:
Instructions:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in vanilla and egg until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
Fold in chocolate chips, coconut flakes, and sliced almonds.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 9-12 minutes, or until edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Printable Recipe:
Almond Joy Cookies - Regular
Amazing almond joy cookies. Easy and delicious
Ingredients
- 1 1/8 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup sweetened flaked coconut
- 3/4 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugars until light and fluffy. Beat in vanilla and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
- Fold in chocolate chips, coconut flakes, and sliced almonds.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-12 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Almond Joy Cookies NO-BAKE
This quick and easy recipe gives you the taste of Almond Joys in a no-bake format, perfect for hot weather or a last-minute treat.
What you need:
Ingredients:
1 1/2 cups flaked coconut
1 cup semi-sweet chocolate chips
1/2 cup chopped almonds
1/4 teaspoon almond extract
1 cup sweetened condensed milk
How to make them:
Instructions:
In a large bowl, combine coconut, chocolate chips, almonds, and almond extract.
Pour in the sweetened condensed milk and stir until everything is evenly coated and well combined.
Using a tablespoon or cookie scoop, drop mounds of the mixture onto parchment paper-lined baking sheets.
Refrigerate for at least 2 hours, or until firm.
Printable Recipe:
Almond Joy Cookies NO-BAKE
If time is ticking, and your sweet tooth is tapping its foot, fear not! Our secret weapon is the No-Bake Almond Joy Cookie.
Ingredients
- 1 1/2 cups flaked coconut
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped almonds
- 1/4 teaspoon almond extract
- 1 cup sweetened condensed milk
Instructions
- In a large bowl, combine coconut, chocolate chips, almonds, and almond extract.
- Pour in the sweetened condensed milk and stir until everything is evenly coated and well combined.
- Using a tablespoon or cookie scoop, drop mounds of the mixture onto parchment paper-lined baking sheets.
- Refrigerate for at least 2 hours, or until firm.
Tips:
Feel free to adjust the ratio of chocolate chips, coconut, and almonds to your preference.
You can substitute milk chocolate chips for semi-sweet or even add a few white chocolate chips for a twist.
For a richer flavor, toast the coconut flakes lightly before adding them to the batter.
Store baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Store no-bake cookies in the refrigerator for up to 5 days.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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