Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes self-care and wellness looks a little different. As our needs shift, self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

If you are a fan of the timeless chocolate bar classic Almond Joy, or you just happen to love coconut, you’ve got to give these Almond Joy cookies a try! With only a few ingredients they’re extremely simple to make… no eggs, no flour, none of the usual suspects, not even any butter is needed to make these ooey-gooey treats. It’s hard to go wrong with the delicious combination of chocolate and coconut! 

These cookies are the perfect thing for almost any potluck or get-together, from baby showers to birthday parties to backyard barbecues. But since we’re not able to gather in groups at this time, why not enjoy these at your next Zoom happy hour and make all your friends jealous? They have wine, yes, but you have wine and cookies. You could even get your kids to join in and make a fun afternoon of baking, snacking and hanging out.

On second thought, you should just leave them out of it. Make these when they’re outside playing instead. Hide the evidence in the freezer in an old bag of carrots. You’ll thank me later!

Ingredients

• 1 14 oz bag sweetened coconut flakes
• 2 cups semi-sweet chocolate chips
• 2/3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted – light blue bag
• 1 14 oz can sweetened condensed milk regular or fat-free works

Instructions

1. Preheat the oven to 325F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
4. Stir until combined.
5. Scoop out dough with a cookie scoop onto the prepared baking sheet.
6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
7. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
8. Let cool on the baking sheet.
9. Store cookies in an airtight container.

Notes

Parchment paper is a critical component for these cookies to turn out properly! Silicone mats, waxed paper, etc. will give you a different result.