1-First Step: Preparing the Oven and Baking Sheet. Preheat your oven to 325 degrees Fahrenheit (163°C). Line a large baking sheet with parchment paper. Avoid using silicone mats or waxed paper as they can affect the baking process and cookie texture.

2-Second Step: Mixing the Ingredients. In a large bowl, combine the entire 14-ounce bag of sweetened coconut flakes, 2 cups of semi-sweet chocolate chips, and 2/3 cup of lightly salted chopped almonds. Pour in the full 14-ounce can of sweetened condensed milk, whether regular or fat-free, ensuring everything blends evenly. Stir until you have a consistent dough-like mixture.

3-Third Step: Portioning the Dough. Use a cookie scoop to portion the dough evenly onto the prepared baking sheet. You should get about three dozen small cookies from this batch. To shape the cookies properly, moisten your fingers with water and gently press the dough into flat discs. This helps the cookies bake evenly and prevents them from spreading too much.

4-Fourth Step: Baking the Cookies. Place the baking sheet in the preheated oven and bake for 12 to 14 minutes. Keep an eye on the coconut tips they should turn golden brown to indicate the cookies are done. If your oven tends to run hot, consider placing another baking sheet on the bottom rack halfway through baking to prevent burning.

5-Fifth Step: Cooling and Storing. Allow the cookies to cool completely on the baking sheet to set their shape. Once cooled, transfer the almond joy cookies to an airtight container for storage. They will keep well at room temperature for several days and can also be frozen after baking for long-term preservation.