Description
These No-Bake Almond Joy Cookies are a quick and delicious treat combining shredded coconut, milk chocolate chips, and whole almonds with a smooth peanut butter and honey binder. Perfect for a no-fuss dessert or snack, they require no oven and set in the refrigerator for a chewy, satisfying bite.
Ingredients
Scale
Dry Ingredients
- 2 cups shredded coconut
- 1 cup milk chocolate chips
- 1/2 cup whole almonds
Wet Ingredients
- 1/4 cup peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the shredded coconut, milk chocolate chips, and whole almonds, ensuring they are evenly distributed.
- Melt Peanut Butter Mixture: Place the peanut butter and honey in a microwave-safe bowl and heat for 30 to 45 seconds until fully melted and smooth.
- Add Flavorings: Stir the vanilla extract and a pinch of sea salt into the melted peanut butter and honey mixture to enhance the flavor.
- Mix All Ingredients: Pour the peanut butter mixture over the coconut, chocolate, and almonds, then thoroughly mix until all ingredients are evenly coated.
- Form Cookies: Using a spoon, scoop out small portions of the mixture and roll them into balls or drop dollops onto a parchment-lined tray.
- Chill: Refrigerate the cookie balls for at least 1 hour to allow them to firm up and hold their shape.
- Serve: Once set, enjoy your no-bake almond joy cookies as a delicious and convenient treat.
Notes
- You can substitute honey with maple syrup for a vegan option, although this recipe is not fully vegan due to milk chocolate chips.
- To make the cookies gluten-free, ensure the chocolate chips are certified gluten-free.
- Store cookies in an airtight container in the refrigerator for up to one week.
- For a firmer texture, freeze the cookies for 15 minutes before serving.
- Chopping almonds coarsely will add more crunch, whereas finely chopped almonds create a softer texture.