These Almond Joy Cookies feature light and airy chocolate thumbprint cookies filled with a sweet coconut and sweetened condensed milk mixture. Each cookie is topped with an almond and a drizzle of melted chocolate for a homemade treat inspired by the classic candy bar.
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Even Better Than The Candy Bar
Almond Joy is one of my favorite candy bars, so it was only a matter of time before I turned those chocolate, coconut, and almond flavors into a cookie.
My only complaint about the candy bar? It’s so small! Eating several candy bars feels a little excessive, but a few cookies? Somehow that feels perfectly reasonable to me.
These cookies are relatively easy to make, and the baked cookies freeze well. I can enjoy some now and tuck the rest away for another day.
I love this chocolate, coconut, and almond combination so much that I make Almond Joy Overnight Oats, too. Why save those flavors just for dessert?
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Cookies: The chocolate thumbprint cookies are made with flour, cocoa powder, baking soda, salt, butter, brown sugar, an egg, vanilla, and milk.
- Coconut Topping: Sweetened shredded coconut and sweetened condensed milk make a simple two-ingredient filling reminiscent of an Almond Joy candy bar.
- Chocolate Drizzle: I use semi-sweet chocolate chips, but milk or dark chocolate chips would also be delicious.
- Almonds: We like lightly salted almonds from the snack aisle, but you can use unsalted if you prefer.
How Almond Joy Chocolate Thumbprint Cookies Come Together
This is a quick look at shaping, baking, and topping these cookies. Scroll or jump down to the recipe card for the complete instructions.
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Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Use the back of a small, round measuring spoon to gently press an indentation into the center of each cookie.
Immediately after baking, use the same spoon to gently press the indentations again.
Once the cookies have cooled completely, fill each indentation with a small spoonful of the coconut mixture.
Top each cookie with one whole almond and drizzle with melted chocolate.
Tips for Making Almond Joy Cookies
- Don’t have a small, round measuring spoon? Use the rounded back of a melon baller to make the indentations before and after baking.
- Use two teaspoons to add the coconut filling: one to scoop up the mixture and the other to slide it into each cookie’s indentation.
- Place the cookies on parchment paper or a baking sheet before drizzling with chocolate for easy cleanup.
Storage
Store cookies in an airtight container in the refrigerator for 3-4 days.
To freeze baked and topped cookies, arrange them in a single layer on a parchment-lined baking sheet. Freeze until firm, about 1–2 hours, then transfer to an airtight container for up to 3 months. Keep them in a single layer, since the chocolate drizzle becomes brittle when frozen. Thaw on the counter or in the refrigerator, handling gently to avoid breaking the drizzle.
More Cookie Recipes to Try
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Almond Joy Cookies (Chocolate Coconut Thumbprints)
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2 ¼ cups sweetened coconut
- ¾ cup sweetened condensed milk
- 45 almonds
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 400°.F Coat a sheet pan with cooking spray or shortening, or line it with parchment paper.
- Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.2 ½ cups all-purpose flour, ¼ cup cocoa, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, with an electric mixer, cream butter and brown sugar until fluffy. Beat in egg and vanilla. Add flour mixture and beat until combined. Beat in milk.1 cup butter, ¾ cup brown sugar, 1 egg, 1 teaspoon vanilla, 2 tablespoons milk
- Drop dough by rounded teaspoonfuls onto the prepared sheet pan. Use the back of a small, round measuring spoon to gently press an indentation into the center of each cookie. Bake for 8–10 minutes, until set. Immediately after baking press the indentations again. Transfer to a wire rack to cool completely.
- In a small bowl mix coconut and milk. Top each cookie with a spoonful of the coconut mixture. Top with an almond.2 ¼ cups sweetened coconut, ¾ cup sweetened condensed milk, 45 almonds
- Microwave the chocolate chips in a small microwave-safe bowl for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until completely melted. Transfer the melted chocolate to a zip-top bag, snip off a tiny corner, and drizzle over the cookies.½ cup semisweet chocolate chips
These are tempting me right now!
Me to, we love chocolate, coconut and almonds!
I love love and love anything almondyyy!!! And this cookie looks absolutely delicious Mindy!!! your clicks made me to put this on top to do list ….Surely will try soon!!
I feel like I am limited to one candy bar, but I can eat two, or three, or four cookies. They are yummy and I hope you like them! Thanks for stopping by.
These look delicious! I could have 4 of them right now.
Sounds like my kind of Saturday night as well 😉
Thanks for stopping by!
This is just awesome 🙂 Love your presentation!!
Thank you!
Almonds and coconuts are both my top favourite ingredients. These cookies would be a hit at our home!
Mine, too! Thanks for stopping by Angie.