This week I baked cookies that might be considered confections more than cookies. Either way, these are delicious treats. As the name suggests, the main ingredients are similar to those in an Almond Joy candy bar: coconut and almonds. For people looking for a gluten-free or egg-free cookie, this recipe will work for you.
A few tips: Be sure to grease the baking sheet well. I prefer to cover my baking sheets with a sheet of parchment paper which, for this recipe, I spray with vegetable cooking spray. This makes clean up a breeze. These cookies freeze well, but separate layers with wax paper so the cookies don’t a stick together into one big lump! Enjoy. If you try this recipe, let me know what you thought of it! – Innkeeper Judy
Almond Joy Cookies
1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)
2 ounces unsweetened chocolate
¼ teaspoon salt
1 teaspoon pure vanilla extract
3 cups shredded sweetened flake coconut
45 whole almonds, plain or salted
Heat the oven to 350 degrees F. Position the racks in the center of the oven.
In a large glass bowl, combine condensed milk, chocolate and salt. Heat on high in the microwave oven for a total of 2 minutes, stirring every 30 seconds. The chocolate should melt completely and the mixture will thicken slightly. Stir in vanilla extract and coconut and mix well.
Form cookies by dropping rounded teaspoonfuls of the mixture onto a well-greased cookie sheet, 1 inch apart. Top each cookie with an almond. Bake for 10 to 12 minutes, watching the cookies carefully after 8 minutes since these cookies can quickly get too brown. Immediately remove the cookies from the baking sheet with a metal spatula and cool on a wire rack that is covered with a sheet of wax paper.
Makes 45 cookies.