Once I place the tray into the oven, I keep a close eye on the edges. These cookies usually take between 12 and 15 minutes, but every oven behaves a little differently. I always look for the coconut to turn lightly golden. The center will still look soft but should no longer appear wet. When I take them out of the oven, I let them rest on the pan for at least 10 minutes because they firm up as they cool. Moving them too soon can cause them to fall apart, and I definitely made that mistake during my first batch.
Finally, once the cookies are cool enough to handle, I transfer them to a wire rack for their final cooling stage. The chocolate will still be a bit melty inside, and the aroma is pure heaven. I always sneak one warm because that gooey center and toasted coconut edge combination is unbeatable. You’ll see what I mean when you make them—waiting until they’re fully cooled is nearly impossible.
Pro Tips for Best Results
I tested this recipe several different ways to see what gives the very best texture, and one thing I discovered early on is that the finer the coconut shred, the better the cookies hold together. If your coconut is very long or stringy, chop it briefly with a knife before mixing. It helps the dough bind smoothly and prevents loose pieces from burning in the oven. This small step makes a surprisingly big difference.
Another tip that elevates these cookies is lightly toasting the almonds before mixing them in. I’ve tried them both ways, and while raw almonds are perfectly fine, toasted almonds add a depth of flavor that tastes like the inside of a candy shop. Just five minutes in a dry skillet or a quick toast in the oven brings out their nutty richness, and the aroma alone makes it feel worth the extra minute or two.
One thing I learned the hard way is not to overbake these cookies. Unlike traditional cookies that continue baking on the pan after you remove them from the oven, these need to stay soft so the condensed milk can keep them chewy. If the tops begin browning too much, pull them out—even if they look a bit underdone. They firm up as they cool and stay perfectly chewy instead of turning dry.
Finally, if you want your cookies to be extra beautiful and more Almond Joy-like, press one whole almond or a chocolate chip on top of each mound before baking. I do this when I’m gifting them or serving them for the holidays, and people always think they’re more complicated than they actually are. A tiny garnish goes a long way in making these cookies look special.
Common Mistakes to Avoid
The first mistake I ever made with these cookies was using too much sweetened condensed milk. I thought adding a little extra would make them richer, but it actually made the cookies spread flat and turn gooey in a messy, unhelpful way. The measurement in the recipe is perfect—any more than that and the cookies lose their structure. Stick with one 14-ounce can for the best results.
Another common mistake is forgetting to pack the mixture tightly before baking. If you simply drop loose scoops onto the baking sheet, the cookies may crumble after cooling. I always give each scoop a gentle squeeze in my hands or lightly press them together with a spoon to ensure they bake as solid, cohesive mounds. This tiny step makes a huge difference in the final texture.(See the next page below to continue…)