Ready to indulge but don’t want a mountain of leftovers? These Small Batch Almond Joy Cookies are exactly what you need! Imagine toasty coconut, creamy chocolate, and crunchy almonds all swirled together in one gloriously chewy cookie. Inspired by the nostalgic candy bar, this easy recipe delivers maximum flavor with minimal ingredients—and is the epitome of dessert satisfaction in just the right amount.
Ingredients You’ll Need
Ingredients You’ll Need
For these Small Batch Almond Joy Cookies, you’ll only need a handful of straightforward ingredients. Each one is carefully selected for its flavor and function, so nothing is wasted—every bite matters!
- Sweetened Shredded Coconut: Brings chewy texture and that signature tropical flavor, just like the heart of every Almond Joy.
- Sweetened Condensed Milk: Acts as a sticky, rich binder that keeps the cookies wonderfully moist and sweet.
- Vanilla Extract: Adds warmth and deepens the overall flavor, giving the cookies a beautiful aromatic finish.
- Chopped Almonds: Provides a lovely crunch and that essential nutty note—toast them for extra depth if you like!
- Semi-Sweet Chocolate Chips: Melts into luscious pools, transforming these cookies into a dreamy version of your favorite candy bar.
How to Make Small Batch Almond Joy Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 325°F and lining a small baking sheet with parchment paper. This simple step saves your cookies from sticking and makes cleanup easy, so there’s more time to enjoy the process—and the cookies!
Step 2: Mix the Coconut Base
Grab a medium bowl and combine your shredded coconut, sweetened condensed milk, and vanilla extract. Stir until every strand of coconut is coated and sticky, creating that irresistible texture that holds everything together.
Step 3: Add the Mix-Ins
Next, fold in your chopped almonds and chocolate chips. Make sure they’re evenly distributed so you get a burst of chocolate and crunch in every single bite—no sad, almond-less cookies here!
Step 4: Form the Cookies
Using heaping tablespoons, scoop out the mixture onto your parchment-lined baking sheet. Space them about 2 inches apart to give each cookie room to shine. Gently shape each mound with your fingers or a spoon for that rustic, bakery-style look.
Step 5: Bake to Perfection
Bake your Small Batch Almond Joy Cookies for 12–15 minutes, until the edges are just golden brown. The aroma will fill your kitchen and make it nearly impossible to wait. Let them cool on the pan for 5 minutes before transferring to a wire rack, ensuring the centers set perfectly.
How to Serve Small Batch Almond Joy Cookies
Garnishes
Drizzle the cookies with a little bit of melted chocolate or sprinkle some extra chopped almonds and coconut on top for a boutique bakery vibe. Even a pinch of flaky sea salt can take these cookies from fantastic to fabulous!
Side Dishes
If you’re serving these for dessert, try pairing them with a creamy scoop of vanilla ice cream, a cold glass of almond milk, or a hot mug of coffee. That interplay of warm cookie and cold or comforting beverage is downright irresistible.
Creative Ways to Present
Arrange your Small Batch Almond Joy Cookies on a pretty platter for afternoon tea, or gift them in a crisp cellophane bag tied with a ribbon for a sweet homemade treat. They also make an adorable addition to mini dessert boards for parties!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Small Batch Almond Joy Cookies in an airtight container at room temperature for up to 4 days. They retain their softness and flavor, making them just as tempting on day four as they were fresh from the oven!
Freezing
To extend their life, these cookies freeze beautifully. Place the cooled cookies in a zip-top bag, remove as much air as possible, and pop them in the freezer. They’ll stay delicious for up to 2 months—just let them thaw at room temperature when you’re ready to treat yourself.
Reheating
If you love a melty chocolate moment, a quick 10-second zap in the microwave will revive any chilled or frozen cookie, bringing back that fresh-from-the-oven magic in no time at all.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut works, but the cookies will be a tad less sweet and a bit drier. You might want to add a teaspoon of sugar or a splash more condensed milk for ideal texture.
Are Small Batch Almond Joy Cookies gluten-free?
Yes, as written, the recipe is naturally gluten-free since there’s no flour. Always double-check ingredient labels if you’re sensitive, especially with chocolate chips and coconut.
Can I make these vegan?
Swap the sweetened condensed milk with a vegan alternative and choose dairy-free chocolate chips. The overall taste and texture stay surprisingly true to the classic!
How do I toast coconut or almonds?
Spread coconut or chopped almonds in a single layer on a baking sheet and toast in a 325°F oven for 5–7 minutes, stirring halfway, until golden and fragrant. Let them cool before mixing into your cookie dough.
Can I double the recipe?
Yes, these Small Batch Almond Joy Cookies easily double or triple if you want to share—or just treat yourself a bit more. Simply scale up the ingredients and bake in batches as needed.
Final Thoughts
Once you try these Small Batch Almond Joy Cookies, there’s a good chance they’ll become your go-to recipe when cravings hit. They’re quick, delightfully nostalgic, and filled with the flavors we all love. Grab your bowl and get baking—the perfect little sweet treat is just 25 minutes away!
Print
Small Batch Almond Joy Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the perfect blend of coconut, chocolate, and almonds with these Small Batch Almond Joy Cookies. Easy to make and irresistibly delicious, these cookies are a delightful treat for any occasion.
Ingredients
Shredded Coconut Mixture:
- ½ cup sweetened shredded coconut
- ⅓ cup sweetened condensed milk
- ½ teaspoon vanilla extract
Add-Ins:
- ¼ cup chopped almonds
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 325°F and line a small baking sheet with parchment paper.
- Mix Ingredients: Combine shredded coconut, sweetened condensed milk, and vanilla extract. Add chopped almonds and chocolate chips; mix well.
- Shape and Bake: Scoop heaping tablespoons onto the baking sheet, shape into mounds, and bake for 12–15 minutes until golden.
- Cool and Enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, consider toasting the coconut or almonds before mixing.
- For a bakery-style touch, drizzle with melted chocolate after baking.
Your email address will not be published. Required fields are marked *