Description
These Indulgent Almond Joy Cookies combine the tropical flavor of sweetened shredded coconut, creamy sweetened condensed milk, rich semi-sweet chocolate chips, and crunchy slivered almonds for a delightful treat that is easy to prepare and perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 2 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup slivered almonds
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, semi-sweet chocolate chips, and slivered almonds. Stir until a sticky, cohesive dough forms that holds together well.
- Form Cookies: Use a tablespoon or cookie scoop to portion out the dough. Roll each portion into a ball and place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. Gently flatten each ball with your hand or the bottom of a glass to shape the cookies.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a golden brown and the tops are set, indicating they are fully baked.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for approximately 5 minutes. Then transfer them onto a wire rack to cool completely. This resting time helps the cookies firm up and develop their final texture.
Notes
- Use pure vanilla extract for the best flavor impact.
- Allow sufficient spacing on the baking sheet to prevent cookies from sticking together during baking.
- The cookies will firm up as they cool, so avoid overbaking to keep a chewy texture.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies are naturally gluten free as they do not contain any wheat flour.
