Almond Joy Cookies start with a brownie cookie base then get a delicious coconut filling, chocolate drizzle and an almond on top!
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Almond Joys are one of my favorite candy bars and now that I've turned them into cookie form, I'm falling in love all over again! And here's what I love most - these cookies look so fancy with the pretty chocolate drizzle, but they're truly easy to make!
These are a really great cookie for cookie exchanges during the holiday season and really any time of year! Whip up a batch and you'll see why everyone seems to LOVE this Almond Joy cookie recipe!
Ingredients Needed
- Brownie Mix - I recommend a simple Fudge Brownie Mix for this recipe
- All-Purpose Flour
- Eggs - I use size "large"
- Vegetable Oil
- Water
- Sweetened Coconut Flakes
- Powdered Sugar
- Sweetened Condensed Milk - do NOT confuse this with evaporate milk!
- Chocolate Chips - You can use milk chocolate, semi-sweet or dark chocolate
- Whole Almonds - I love the addition of crunchy almonds on top of these cookies!
How to Make Easy Almond Joy Cookies
Preheat your oven and line each cookie sheet with parchment paper.
In a large mixing bowl or a stand mixer fitted with a paddle attachment, add the brownie mix, flour, eggs, vegetable oil and water and mix on low speed until combined. Be sure to scrape the sides of the bowl at least once to make sure all of the ingredients get mixed in well.
Use a medium cookie scoop to drop batter onto the prepared baking sheets. Be sure to allow about 2 inches between each cookie so they have room to spread a bit.
Bake cookies one pan at a time in the preheated oven for 8-10 minutes. Though baking time will vary with the cookie size and oven, there are a couple things to look for to know when the cookies are done. The edges of cookies will be set, but there will be a soft center. You don't want to over-bake them - you want chewy cookies, not hard and crunchy cookies!
Give the cookies a couple minutes to cool then press the lid of a vanilla extract container (or something of similar size) into the center of each cookie to create an indentation. Then, let the cookies cool completely.
Now it's time to make the filling. In a separate bowl, mix the shredded coconut, powdered sugar and sweetened condensed milk and scoop it into the centers of each cookie.
To top the cookies, you'll drizzle them with melted chocolate (I like to squeeze it out of a resealable baggie with one small corner cut off) and press an almond in the center.
Turn them into Mounds Cookies!!
If you prefer a Mounds candy bar over an Almond Joy, you'll want dark chocolate and no almonds. Here's what you can do to make these cookies more your style!! First off, use a "Dark Chocolate" brownie mix. Then top the cookie with melted dark chocolate chips and skip the addition of almonds.
How to Store Almond Joy Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Other Coconut Treats
Almond Joy Cookies
Ingredients
Cookie Base
- One 18.3 ounce box brownie mix
- ⅓ cup flour
- 2 eggs
- ⅓ cup vegetable oil
- 1 tablespoon water
Coconut Filling
- 1 ½ cups sweetened flake coconut
- ½ cup powdered sugar
- ⅓ cup sweetened condensed milk
Topping
- ½ cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- 24 whole almonds
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the brownie mix, flour, eggs, oil and water; batter will be thick.
- Using a small cookie scoop, drop the dough onto parchment-lined baking sheet, keeping 2 inches between the cookies.
- Bake for 8 minutes, or until the top of the cookie has a dry appearance, but is still soft to the touch. Don't overbake!!
- Let cool for 2 minutes, then use a small cap (such as a cap of a vanilla bottle) to make an indentation in the center of each cookie. Let cool completely on a wire rack.
- In a mixing bowl, combine the coconut, powdered sugar and sweetened condensed milk.
- Spoon a rounded teaspoon of the coconut mixture into the indentation of each cookie.
- In another small bowl, combine the chocolate chips and oil. Microwave for 60-90 seconds, stirring every 30 seconds, until smooth.
- Drizzle the chocolate over the cookies and top with an almond.
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