Skip to Content

Maw-Maw’s Almond Joy Macaroons

Please share

If you love coconut, chocolate, and almonds together, you are going to love this easy almond joy macaroon recipe. It only takes 4 ingredients and a few minutes to put together. The chewy cookies are so delicious nobody will guess they were that simple to make.

Platter of almond joy cookies with coconut, chocolate chips, and sliced almonds held together by sweetened condensed milk to make cookies.

The coconut macaroons have almonds and chocolate chips inside making them a cookie version of the Almond Joy candy bar. This is one of those recipes that is easy enough to memorize and you might just want to do that.

They are so delicious. There is a little crunch on the outside where the coconut gets toasted and the inside is soft and chewy.

We are no strangers to condensed milk macaroons around here. That is my favorite way to make the coconut cookies.

Hand holding an almond joy macaroon with a bite missing showing the soft texture of the interior with chocolate chips throughout the coconut cookie.

In addition to the original recipe, we have also enjoyed pistachio macaroons and made macaroon nests complete with candy eggs for spring. But, these might be the new favorite.

So, when my Maw-Maw emailed me this recipe, I instantly knew I had to make some. She moved recently and one of her new friends shared some of these cookies with her.

She knew you guys would love them too, so she asked for the recipe. Now we can all enjoy these simple cookies!

Things to Know

You can basically make these cookies without measuring anything. It just takes a bag of coconut, a bag of chocolate chips, a can of condensed milk and some almonds.

Ingredients including shredded coconut, sweetened condensed milk, mini chocolate chips, and sliced almonds ready to be made into macaroons.

The almonds are the only thing you don’t use a whole container for, so you could just toss in a handful or two if you want. This recipe is super forgiving and they are your cookies after all!

It will seem like there’s not enough condensed milk to hold it all together at first, just keep stirring. It will end up being enough to coat everything but the dough will still be stiff.

I used my medium cookie scoop to portion the mixture. If you use a small scoop, just check the cookies a minute or two earlier. For a large scoop, give them an extra minute or two.

The cookies are done with the coconut edges have your desired about of browning. The more golden the edges, the more crunch there will be on the first bite.

Keep them on the paler side if you want them to be chewy throughout. They are delicious both ways.

More Recipes to Try

If you prefer your coconut treats without the almonds, try my homemade mounds candies. After all, Almond Joys have nuts, Mounds don’t!

Or try my grandma’s bon bon recipe if you want another old timey candy. They also feature coconut and can include pecans if you would like.

Hand holding baked almond joy cookie showing golden coconut edges and bits of chocolate inside.

You could also go full tropical with pineapple coconut pie. There are so many tasty ways to enjoy coconut!

If you love this recipe, please consider rating it. You can also save it to Pinterest so you can find it again later.

Plate with several almond joy macaroons on it showing toasted coconut, chocolate chips and bits of almonds in mounded cookie shapes.

Maw-Maw’s Almond Joy Macaroons

Servings: 36 Cookies
Author: Carlee
If you love coconut, chocolate, and almonds together, you are going to love this easy almond joy macaroon recipe. It only takes 4 ingredients and a few minutes to put together. The chewy cookies are so delicious nobody will guess they were that simple to make.
5 from 1 rating
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • cup sliced almond
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 10 ounces mini semi-sweet chocolate chips about 1¾ cups


  • Preheat oven to 325℉ and line cookie sheets with parchment paper or silicone mats.
  • In a large mixing bowl, stir together the coconut, chocolate chips, and almonds.
    ⅔ cup sliced almond, 14 ounces sweetened shredded coconut, 10 ounces mini semi-sweet chocolate chips
  • Add the condensed milk and stir until it coats everything. It may not look like enough at first, just keep stirring.
    14 ounces sweetened condensed milk
  • Scoop dough onto lined cookie sheet, leaving about an inch between cookies. A medium cookie scoop works well for this and making each cookie about 1½ Tablespoons.
  • Bake for 14-16 minutes or until the edges are golden.
  • Cool before transferring to storage container. They can be stored at room temperature for up to a week and even longer in the refrigerator.



Serving: 1CookieCalories: 146kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 4mgSodium: 44mgPotassium: 135mgFiber: 1gSugar: 14gVitamin A: 33IUVitamin C: 0.4mgCalcium: 42mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Loved this recipe?Pin this recipe for later & follow @cookingwcarlee for more

Please share

Recipe Rating