Here’s a simple Almond Joy Coconut Macaroon Cookies (Flourless) recipe for you:
Ingredients
- 3 cups shredded unsweetened coconut
- ¾ cup sweetened condensed milk
- 1 tsp vanilla extract
- ⅓ cup mini chocolate chips (or chopped chocolate)
- ½ cup chopped almonds (or whole almonds for topping)
Instructions
- Preheat oven:
- 350°F (175°C) and line a baking sheet with parchment paper.
- Mix ingredients:
- In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla until well mixed.
- Fold in chocolate chips and chopped almonds.
- Form cookies:
- Using a spoon, scoop small mounds onto the prepared baking sheet.
- Press an almond on top of each cookie if using whole almonds.
- Bake:
- 12–15 minutes, until edges are lightly golden.
- Cool:
- Let cookies cool completely on the baking sheet. They firm up as they cool.
💡 Tip: For extra chocolatey goodness, drizzle melted chocolate on top after baking or dip the bottoms of the cookies in chocolate once cooled.
If you want, I can also give a super creamy version that mimics Almond Joy candy bars exactly.
Do you want me to do that?
