My grandfather’s favorite candy bar when I was growing up was Almond Joy’s. Boy did I love them too! It’s a memory that I have not enjoyed since having my last one on Halloween 3 years ago.
I saw a video going around Facebook recently of a regular version of Almond Joy Cookies. I’m not sure if that was the name of them, but that’s what they looked like to me. I just had to re-create them in a Paleo version that we could eat. The only problem I had was making sweetened condensed milk.
So off to the internet to find out how to make Paleo sweetened condensed milk. It was one of those “slap yourself on the forehead moments”! Why didn’t I think of that! So Easy Peasy! My favorite way to cook!
Since I had all the ingredients, only 5! Wow! I went to work. So easy! These will definitely be a regular in our house!
1 14 oz. bag semi-sweet Enjoy Life Mini Chocolate Chips
2 c. Unsweetened Shredded Coconut
2/3 c. Sliced Almonds
1 can full-fat coconut milk
4 T. raw honey
dash or two of sea salt (optional)
To make Sweetened Condensed Milk
Pour 1 can full-fat coconut milk into small saucepan
Add raw honey & stir
Simmer on low & stir occasionally until reduced (approx. 15-25 min.) or until the milk turns a slight beige in color, reduces & thickens) let cool. This could take longer than 25 min depending on how low you simmer.
Use an ice cream scoop, or spoon to scoop out round balls
Put on 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 15-20 min 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.
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.
*Update- I tried putting them into mini muffin tins (as one reader suggested) with liners. They turned out perfect. I loved the size. I baked them for 20 min. (or until golden brown) then let them cool for about 10 min., then put then in the fridge for about 30-45 min.
For those who are having trouble getting them to stay together, this might be the solution. My daughter still likes them better on the pan. (I think it just looks more like a cookie to her.)