Menu Enter a recipe name, ingredient, keyword...

Paleo Almond Joy Cookies


If you like Almond Joy’s you'll LOVE these cookies! So easy! These will definitely be a regular in our house!

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 (14-ounce) bag semi-sweet Enjoy Life Mini Chocolate Chips
  • 2 cups unsweetened shredded coconut
  • 2/3 cups almonds, sliced
  • 1 can full-fat coconut milk
  • 4 tablespoons raw honey
  • Dash or two of sea salt, optional


Servings 2
Preparation time 15mins
Cooking time 50mins
Adapted from


Step 1

To make Sweetened Condensed Milk:

Pour 1 can full-fat coconut milk into a small saucepan.

Add raw honey & stir.

Simmer on low & stir occasionally until reduced (approx. 15 to 25 minutes) or until the milk turns a slight beige in color, reduces & thickens) let cool. This could take longer than 25 minutes depending on how low you simmer.
Preheat oven to 325°F.

Mix coconut, almonds, chocolate chips & sweetened condensed coconut milk.

Use an ice cream scoop, or spoon to scoop out round balls.

Put on a baking sheet lined with parchment paper.

Wet fingers with water (to keep them from sticking) shape & flatten the balls on top. You want to pack them tight so that it sticks together.

Whatever shape you form is how they will turn out. You want them kinda thick, about an inch.

Bake for 15 to 20 minutes or until golden brown. (I think they stick together better if they cook about 20 min. depending on the size of cookie)
Let cool & store in airtight container. Enjoy! Remember, these are a crumbly cookie.

Cook's note:

Be sure & let the coconut milk cool completely before mixing.
Once you scoop the mixture on the spoon or with an ice cream scoop, slide it off onto the pan. They will be crumbly, but after you fill the pan, wet your fingers & shape into desired shape & press flat on top. But leave thick.
Once done, remove from oven & let cool. I put them in the fridge to cool completely while on the pan. This helps to harden the cookie & makes it easier to transfer into the container.
If you think they are too moist, try adding a paper towel on top to absorb the moisture.
I had someone suggest, packing them in a greased (I would use coconut oil) mini muffin pan & they turned out perfect. (I haven’t tried that yet but sounds like a winner)
If you find they are still runny, next time put your coconut milk in the fridge ahead of time & drain the water off.

Review this recipe