Almond Joy Cookies are one of the easiest cookies you can make! Loaded with coconut, crunchy almonds, chocolate, and sweetened condensed milk, this cookie tastes just like an Almond Joy candy bar!

Love coconut? Try out my No Bake Samoas, Gooey Coconut Almond Chex Mix, and Coconut Cream Pie Dip too!

Why you’ll love this recipe:

Move over Almond Joy, Almond Joy cookies are here! If you’re a fan of the candy bar, you’ll be obsessed with the cookies!

This recipe might sound too good to be true–I mean, a soft, sweet, chocolate chip filled cookie made with no eggs, no flour, no oil or butter seems impossible. But it’s true; these crazy easy to make 4 ingredient Almond Joy Cookies are a winner!

No beating, no chilling, just one bowl to mix up the ingredients before you bake them! I don’t know about you, but fewer dirty dishes make a great cookie even better! This is a cookie you’ll be happy to whip up any time the craving hits.

Ingredients you’ll need:

Sweetened shredded coconut
Sliced almonds
Mini chocolate chips
Sweetened condensed milk

If you love coconut, you’re in for a treat today! These easy Almond Joy Cookies take just four ingredients and don’t even require a mixer! No beating, no chilling, just mix, scoop, and throw them in the oven! You’re going to love these easy, ooey gooey cookies!

Decadent 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 rich, that it only takes one to satisfy your sweet tooth!

The combination of coconut, crunchy almonds, and chocolate chips in this recipe not only creates the perfect flavor combo, but the texture of these cookies is to die for! They have crispy edges, soft centers, and the flavors of an all-time favorite candy bar, so what’s not to love?

How to make the best Almond Joy Cookies:

Preheat your oven to 325 degrees F and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine shredded coconut, sliced almonds, and mini chocolate chips.
Once combined, add in the sweetened condensed milk and mix to coat everything evenly.
Scoop the mixture into 2-inch rounds on your prepared baking sheets, then bake for 14 minutes or until the edges of the cookies are lightly golden.
Let the cookies cool completely on the baking sheets before enjoying!

My Almond Joy Cookies are made with 4-ingredients and taste just like the candy. Sweetened coconut, chocolate chips, almonds, and sweetened condensed milk! Easy to make and perfect for holiday baking!

All the flavors you love in Almond Joys, now in these easy Almond Joy cookies! This simple variation on classic coconut macaroons makes chewy cookies studded with melted chocolate and crunchy almonds.

Who knew you could make deliciously fancy cookie versions of the Almond Joy candy bar with just a few simple ingredients? Plus, all of the ingredients can be kept on hand and fresh in your pantry for months, so you’ll be ready to make cookies at a moment’s notice.

My top tips:

LINE YOUR PANS: Do not skip the step of lining your pans with parchment paper or silicone baking mats! The sweetened condensed milk in this recipe is very sticky and these cookies will stick to your baking sheets if they are not lined beforehand!
COCONUT: Make sure you’re using shredded coconut and NOT coconut flakes here! Coconut flakes are too chunky and will not hold the cookie shape. If sweetened coconut is too sweet for you, feel free to use unsweetened instead. I like to use sweetened because it tends to stick together well.
ALMONDS: I like using sliced almonds because of their convenience and thin and crunchy bite, but you can use slivered almonds or even whole almonds and chop them up into smaller pieces too. Go crazy and switch them up for walnuts or pecans if you want!
CHOCOLATE CHIPS: Mini chocolate chips are my favorite here because they’re small enough to work their way into every bite of these cookies! Regular chocolate chips can be used instead, but I recommend bumping up the measurement to 2 cups.
MIXING: You’ll want to make sure the sweetened condensed milk is incorporated very well with the coconut, almonds, and chocolate chips. If there are pockets of unmixed sweetened condensed milk, it will ooze out of the cookies while they bake.
SCOOPING: Since this is not a dough that you can roll using your hands, using a triggered cookie scoop is my favorite way to portion out these cookies. Not only does it ensure that each cookie the same size, but it also keeps the cookies perfectly rounded.
COOLING: It’s important to let these cookies cool completely on the baking sheets before trying to move them. The condensed milk needs to cool down in order to hold the cookies together without them crumbing apart! Once they’re cooled, they solidify and become much chewier!
STORING: Transfer any leftover cookies into an airtight container,and store in a cool, dry place at room temperature for up to 5 days or in the fridge for up to 1 week!

Looking for more easy cookie recipes? Check these out!

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