I’m still recovering from Thanksgiving, as I’m sure you are too if you are located in the U.S.! It is already time to start planning my Holiday baking now though. I’ve already stocked up on lots of flour, sugar and baking powder since soon I will be making tray upon tray of cookies. Since some can be more time consuming and use my stand mixer a lot, I always like to do at least one cookie that doesn’t require a lot of ingredients or equipment. These gorgeous and easy almond joy cookies fit the bill perfectly with all of the flavors of the beloved candy bar!
Oh my goodness, these really had all of the wonderful qualities of an almond joy in yummy cookie form. I can’t want to make these again for my Holiday baking tins to give out once I get into my baking groove. Hope you all love them too! xoxo
These are such fantastic, flavorful and easy almond joy cookies that are perfect for an after school treat or part of your Holiday baking!
- 1 1/2 cups flaked coconut
- 1 cup semi-sweet chocolate chips
- 1/2 cup sliced almonds
- 1/4 teaspoon almond extract
- 1 cup sweetened condensed milk
Pre-heat the oven to 325 and line a sheet tray with a silicone mat. Combine the coconut, chocolate chips, almonds and almond extract in a large mixing bowl and stir them together. Then just pour in the sweetened condensed milk and stir the whole thing together really thoroughly so that the milk coats everything. Use a 1.5 inch cookie scoop to scoop perfect, tightly packed little mounds of the batter right onto the cookie sheet. These do not spread and are fairly small, so all 20 you get can be squeezed on one sheet. Bake them for about 20 minutes, until golden brown around the edges and baked through. Freeze them for 30 minutes to set them, then serve and enjoy! Keep stored in the refrigerator to have a yummy snack all week.