4 ingredient almond joy cookies are one of the easiest cookies you can make! Filled with coconut, chocolate, crunchy almonds and sweetened condensed milk, this cookie tastes just like an almond joy candy bar!
Why I love these easy cookies:
These easy almond joy cookies only require 4 ingredients and little to no effort to make! These soft and chewy cookies are crisp on the edges and gooey in the center. Each one is so decadent that it only takes one to satisfy your sweet tooth!
A cookie with no butter, no eggs and no flour?! You got that right! These cookies armade from shredded coconut, chocolate chips, chopped almonds and sweetened condensed milk- that’s it!
Ingredients you’ll need:
- Shredded coconut: sweetened or unsweetened both work, just be sure it’s shredded and not flaked.
- Semi-sweet chocolate chips: regular or mini chocolate chips can be used.
- Almonds: if you’re using whole almonds, be sure to chop them first. Sliced almonds work too.
- Sweetened condensed milk: this is what holds the cookies together and makes them gooey!
It couldn’t be easier to make these easy cookies, there’s no beating, rolling, or chilling for this ‘dough’ just simply mix, scoop and throw them in the oven!
How to make 4 ingredient almond joy cookies:
- Prep: Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper to prevent sticking, Set aside.
- Mix: In a large mixing bowl, combine coconut, chocolate chips, chopped almonds and sweetened condensed milk. Mix to combine.
- Bake: Scoop the cookies onto the parchment lined baking sheet and bake for 12-14 minutes. You’ll want the edges to be lightly golden brown.
- Cool: Let the cookies cool to room temperature on the cookie sheets before enjoying!
If you like a more rounded and domed cookie, feel free to scoop and bake them as is. If you like a cookie that’s a little more of a disc shape, lightly flatten each cookie before baking. These don’t spread or rise in the oven, so they’ll keep their shape while baking!
Quick tips for the best almond joy cookies:
- Make sure you look for shredded coconut that’s in longer strands, not coconut flakes that look more like chips. Those won’t hold together as well for these cookies.
- Don’t skip the parchment paper! Lining your baking sheet with parchment paper will prevent the cookies from sticking to the pan.
- You’ll want to use a triggered cookie scoop to portion out the cookies. The coconut mixture is too sticky to roll them into balls using your hands.
- It’s very important to let the cookies cool before trying to move them to avoid them falling apart. Once they’re cooled, they solidify and become much chewier!
FAQ:
I know- I hate recipes that don’t use a whole can of something… but these cookies are worth it! Assuming you have leftover sweetened condensed milk after making these, all you need to do is transfer the leftover to an airtight container and store it in the fridge. It’ll keep for about a month!
It can be tricky to tell when these are done baking since they don’t change shape in the oven- you’re mainly looking for the edges to be lightly golden. 12-14 minutes in the oven should be all they need!
Let the cookies cool completely, then transfer them to an airtight container or zip top bag. Store at room temperature for up to 5 days.
Looking for more coconut recipes? Try these out!
- https://dangthatssweet.com/coconut-lime-bars/
- https://dangthatssweet.com/southern-coconut-cream-pie/
- https://dangthatssweet.com/coconut-macaroons/
- https://dangthatssweet.com/nilla-wafer-sandwich-cookies/
- https://dangthatssweet.com/magic-bars/
Almond Joy Cookies
Ingredients
- 2 cups sweetened shredded coconut unsweetened works as well
- 1/2 cup semi-sweet chocolate chips regular or mini
- 1/3 cup chopped almonds
- 3/4 cup sweetened condensed milk
Instructions
- Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper to prevent sticking. Set aside.
- In a large mixing bowl, combine coconut, chocolate chips, chopped almonds and sweetened condensed milk. Mix to combine.
- Scoop the cookies onto the parchment lined baking sheet and bake for 12-14 minutes. You’ll want the edges to be lightly golden brown.
- Let the cookies cool to room temperature on the cookies sheets before enjoying.
Can these be frozen? Thanks
Hi Kristie! They can be frozen! I’d recommend letting them thaw slightly before eating so that they are less hard and more chewy in texture.
Hi! Not sure what I did, the condensed milk seem to leave runny edges while cooking. What could I have done? They taste just like an almond joy!!
Super yummy & super easy! The edges were lightly crisp like you described and the interior was moist & chewy. I ate 5 of them before they finished cooking. This is a perfect recipe when you need a sweet fix quickly. Thank you for sharing.
Hi Toni! So glad you loved them! Thanks for coming back and letting me know! 🙂
can I make them without parchment paper?
Hi! Parchment paper just prevents the cookies from sticking to the trays. You can skip it if you have non-stick baking trays!