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SideChef
Recipes
American
Easy Almond Joy Cookies
Recipe

5 INGREDIENTS • 5 STEPS • 1HR 5MINS

Easy Almond Joy Cookies

These are fantastic, flavorful and easy cookies, perfect for an after school treat or part of your holiday baking!
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Easy Almond Joy Cookies
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
These are fantastic, flavorful and easy cookies, perfect for an after school treat or part of your holiday baking!
1HR 5MINS
Total Time
$0.33
Cost Per Serving
Ingredients
Servings
12
US / Metric
Unsweetened Coconut Flakes
1 1/2 cups
Unsweetened Coconut Flakes
Semi-Sweet Chocolate Chips
1 cup
Semi-Sweet Chocolate Chips
Sliced Almonds
1/2 cup
Sliced Almonds
Almond Extract
1/4 tsp
Almond Extract
Sweetened Condensed Milk
1 cup
Sweetened Condensed Milk
Nutrition Per Serving
VIEW ALL
Calories
265
Fat
16.2 g
Protein
4.6 g
Carbs
28.0 g
Add to plan
logo
Easy Almond Joy Cookies
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

Yields 20 cookies.
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C) and line a sheet tray with a silicone mat.
step 2
Combine the Unsweetened Coconut Flakes (1 1/2 cups), Semi-Sweet Chocolate Chips (1 cup), Sliced Almonds (1/2 cup), and Almond Extract (1/4 tsp) in a large mixing bowl and stir them together. Then pour in the Sweetened Condensed Milk (1 cup) and stir thoroughly so that the milk coats everything.
step 2 Combine the Unsweetened Coconut Flakes (1 1/2 cups), Semi-Sweet Chocolate Chips (1 cup), Sliced Almonds (1/2 cup), and Almond Extract (1/4 tsp) in a large mixing bowl and stir them together. Then pour in the Sweetened Condensed Milk (1 cup) and stir thoroughly so that the milk coats everything.
step 3
Use a 1 1/2-inch cookie scoop to scoop perfect, tightly packed little mounds of the batter right onto the cookie sheet. These do not spread that much and are fairly small, so all of them can be squeezed on one sheet.
step 3 Use a 1 1/2-inch cookie scoop to scoop perfect, tightly packed little mounds of the batter right onto the cookie sheet. These do not spread that much and are fairly small, so all of them can be squeezed on one sheet.
step 4
Bake them for about 20 minutes, until golden brown around the edges and baked through.
step 4 Bake them for about 20 minutes, until golden brown around the edges and baked through.
step 5
Freeze them for 30 minutes to set them, then serve and enjoy! Keep stored in the refrigerator to have a yummy snack all week.
step 5 Freeze them for 30 minutes to set them, then serve and enjoy! Keep stored in the refrigerator to have a yummy snack all week.
Tags
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American
Gluten-Free
Back to School
Snack
Shellfish-Free
Cookies
Vegetarian
Dessert
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