Almond Joy Cookies are so easy to make and only require a handful of ingredients that you probably already have on hand. These coconut based cookies are made with flaked coconut, made extra light with whipped egg whites, are sweetened with condensed milk, and each one is topped off with a single salted almond before being baked in the oven. You’ll then top each cookie off with a drizzle (or a generous, drenching, pour) of melted chocolate for that classic and beloved coconut/almond/chocolate combo. These cookies are a simple treat and pay homage to an all-time favorite candy bar!
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.