4-ingredient Homemade Almond Joy Cookies: The flavors of the classic candy bar, baked into a delicious cookie. Such a fun, sweet treat!
If you like the classic Almond Joy candy bar, you’re going to absolutely love these Almond Joy cookies.
You have the same flavors as the candy—sweet coconut, crunchy almonds, and rich chocolate—but baked into a perfectly-toasted cookie. And with only four ingredients, these cookies are a cinch to whip up, even as a last-minute party treat.
Mounds and Almond Joy candy bars are currently produced by Hershey’s, but originally, they were created by the Peter Paul Candy Manufacturing Company.
The Mounds bar was introduced in 1920 and was a hit with military members later during World War II. Almond Joy was introduced in 1946.
A few notes and tips on this recipe: To create the Almond Joy cookies, I use my two-ingredient macaroon recipe, which combines coconut and sweetened condensed milk, and is baked until golden. I simply added almonds and coated in chocolate.
The toasted coconut mellows the flavor, so I prefer these cookies even to the store-bought candy. I add salted almonds, instead of unsalted, because the salt is a perfect balance to the sweeter ingredients, especially the sweetened milk.
I use an ice cream scoop lightly greased with vegetable shortening to make the mounds, but you may also use a spoon or your hands.
If, after baking, you noticed some of the condensed milk has oozed around the cookie, use a small, sharp knife to remove the extra bits as soon as you remove the cookies from the oven.
By the way, sometimes you feel like a nut, sometimes you don’t. Almond Joy’s got nuts. Mounds don’t.
(Anyone remember the Almond Joy and Mounds commercials of the 1970s? The jingle was written by Leo Corday and Leon Carr, sung by Joey Levine.)
If you don’t feel like a nut, you can make "Mounds cookies" by leaving out the almonds and using dark chocolate chips instead of semi-sweet.
If you’re a fan of coconut and chocolate (and booze), you might want to try my rum boozy fudge topped with coconut.
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Homemade Almond Joy Cookies Recipe
Ingredients
- 14 ounces Sweetened Shredded Coconut
- 14 ounce can Sweetened Condensed Milk
- 1 cup Roasted Almonds salted, coarsely chopped
- 2 cups Semisweet Chocolate Chips 12 ounce package
Instructions
- Preheat oven to 350°F. Line baking tray(s) with parchment paper and set aside.
- In a large mixing bowl, combine the coconut and the sweetened condensed milk. Mix in the almonds.
- Scoop the mixture on the baking tray, about two tablespoons per scoop. Leave an inch between the cookies. Gently press the top of each mound. (Wet hands first to prevent sticking.)
- Bake the cookies until golden brown, 14 to 16 minutes. Let cool completely.
- Prepare another baking tray lined with wax or parchment paper. In a microwave-safe bowl, melt the chocolate chips according to package directions.
- Hold a cookie and dip half of the cookie in the melted chocolate. Place on the prepared baking tray. Alternatively, use a spatula or knife to spread some chocolate on each cookie. Let the chocolate set well, at room temperature or in the refrigerator.