Almond Joy Cookies

Almond Joy Cookies

The Spruce Eats / Kristina Vanni 

Prep: 15 mins
Cook: 0 mins
Chill: 2 hrs
Total: 2 hrs 15 mins
Servings: 24 servings
Nutrition Facts (per serving)
154 Calories
7g Fat
25g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 154
% Daily Value*
Total Fat 7g 9%
Saturated Fat 5g 23%
Cholesterol 2mg 1%
Sodium 29mg 1%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 1g
Vitamin C 0mg 1%
Calcium 23mg 2%
Iron 1mg 3%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

"Sometimes you feel like a nut"—and sometimes you just want a cookie! These no-bake treats are a cinch to make and they taste just like a classic Almond Joy candy bar. With just a few simple ingredients, you can have sweet chocolate and coconut treats topped with almonds in no time. They're gluten-free and you don't even have to turn on the oven.

The Almond Joy candy bar was introduced by The Peter Paul Candy Manufacturing Company in 1946, but today it is manufactured by Hershey's. Almond Joy is the sister product of Mounds, which is a similar confection but without the almonds and coated with dark chocolate instead of milk chocolate. Both feature similar packaging and logo design, but Mounds has a red wrapper and Almond Joy has a blue wrapper. These two candies are often associated with their famous jingle: "Sometimes you feel like a nut, Sometimes you don't. Almond Joy's got nuts, Mounds don't."

This recipe calls for sweetened shredded coconut, the most common type found in the baking section of most grocery stores. The moist, sweet texture and flavor of sweetened shredded coconut is frequently used in baking and is perfect in no-bake cookies like this one. For best results, make sure you are buying the correct type of shredded coconut and avoid coconut chips and shavings (long, wide strips of dried coconut) and desiccated coconut (finely ground dried, unsweetened coconut).

Ingredients

  • 1 (12-ounce) bag semisweet chocolate chips

  • 1 (5-ounce) can evaporated milk

  • 2 1/2 cups confectioners' sugar

  • 2 cups sweetened coconut flakes

  • 1/3 cup raw whole almonds, about 45 almonds 

Steps to Make It

  1. Gather the ingredients. Top a baking sheet with waxed paper.

    Gather the ingredients for almond joy cookies
    The Spruce Eats / Kristina Vanni 
  2. In a medium saucepan, combine chocolate chips and evaporated milk. Warm over gentle heat until melted, stirring constantly. 

    Melt the chocolate for almond joy cookies
    The Spruce Eats / Kristina Vanni 
  3. Stir in the powdered sugar and sweetened flaked coconut.

    Mix the ingredients for almond joy cookies
    The Spruce Eats / Kristina Vanni 
  4. Scoop 1-inch balls and place on the prepared baking sheet.

    Shape the almond joy cookies
    The Spruce Eats / Kristina Vanni 
  5. Press one whole almond into the top of each ball. Gently coax the dough into the signature oblong shape of an Almond Joy candy.

    Decorate the almond joy cookies with almonds
    The Spruce Eats / Kristina Vanni 
  6. Chill for a couple of hours until firm. You know the cookies are set when they easily peel away from the waxed paper.

    Chill the almond joy cookies
    The Spruce Eats / Kristina Vanni 

    Tip

    If you don't have any waxed paper on hand, here are a few alternatives:

    • Parchment: This non-stick paper is great for lining baking sheets to prevent sticking.
    • Non-Stick Foil: With a no-bake cookie like these, non-stick foil is better than the traditional aluminum foil.
    • Silicone Baking Mat: Can be used over and over again.
  7. Gently peel the cookies away from the waxed paper to remove from baking sheet. Store between layers of waxed paper in an airtight container in the refrigerator.

    Almond Joy Cookies
    The Spruce Eats / Kristina Vanni