A delightful chewy cookie chock full of coconut, chocolate chips, and almond pieces, these Almond Joy Cookies only have four ingredients! Super fast, easy, and so so yummy.
I have a daughter that loves coconut. Coconut pie, coconut cake, and coconut anything she can get her hands on. She also loves Almond Joy candy bars, and these cookies are one of her favorites. This week I made a batch for her, and I’m lucky most of the dough got into the oven! But really, who can resist the taste combination of chocolate, coconut, and nuts? And it’s not just my daughter…the whole family gobbles these up.
4-Ingredient Almond Joy Cookies
There are only four ingredients in these yummy cookies, and I usually have most of them on hand, if not all. But it’s not the typical four cookie ingredients you might think of. There is no flour, eggs, brown sugar or even vanilla…and not even a mixer is used! This is the perfect recipe to pull together quickly when you want something yummy, need a treat in a hurry, or have a coconut craving. The flavors are unbeatable! They’re also naturally gluten-free, which is a win-win if you need to avoid gluten.
If you don’t love nuts, or can’t eat them, you can easily leave them out for a Mounds cookie! Mounds also has dark chocolate instead of milk chocolate, but who says you have to be technical? The beauty of this recipe is that you can choose milk or dark, nuts or no nuts, or even add in extra ingredients. Almond Joy is also one of my favorite candy bars, and these cookies are pretty amazing!
If I’m in a huge hurry, I’ll make one baking sheet of cookies, and throw the rest of the dough in the refrigerator to make the next day. This week all the dough was gone before I could actually make the second batch! There are no eggs in the dough, so it’s perfect for tasting. But since it’s so yummy, I think I’m going to have to hide it next time!
YUmmy Holiday Cookie!
These make a really lovely holiday cookie. The coconut looks a bit like snow, which is really fun. You can also add a bit of color for the Christmas holidays by mixing in chopped cranberries. Or giving it a bit of “fancy” is super easy by drizzling chocolate along the top, or even dipping one side into chocolate. These cookies are perfect for giving, neighbor gifts, taking to colleagues, or bringing to a cookie exchange! It’s also a recipe that’s very easy to double or even triple, which works really well if you’re making them in large batches to give away at the holidays.
Ingredients you’ll need
- sweetened coconut flakes – or shredded coconut
- milk chocolate chips (or semi-sweet chocolate chips if you prefer)
- toasted almonds
- sweetened condensed milk
Mix together in a large bowl a 14 oz. bag of sweetened coconut flakes, and 14 ox. can of sweetened condensed milk. Stir in 3 cups milk chocolate chips, and 1 cup roasted chopped almonds to form your cookie dough mixture. That’s it! Use a cookie scoop to form balls, and place them on a cookie sheet lined with parchment paper or a silicon mat. Make sure you pack the dough tightly in the scoop–it’s a looser dough, and the packing will help them stay in shape. Bake for 14-15 or until light golden brown on the edges and top. Let the cookies cool completely before removing from the baking sheet.
Can you freeze the dough & cookies?
Yes to both! To freeze the dough, place in a freezer safe storage bag. Thaw in the refrigerator when ready to bake. When freezing baked cookies, make sure they’re completely cool before placing into a freezer safe storage bag. They’re not as “tough” of a cookie, so make sure they’re on top of any other items. Thaw at room temperature before eating.
Almond Joy Cookies
- 3 cups milk chocolate chips
- 1 cup almonds, chopped
- 14 oz. sweetened condensed milk
- 5 cups sweetened coconut flakes , 14 oz. bag
- In a large mixing bowl, combine a 14 oz. bag of sweetened coconut flakes (or shredded), and 14 ox. can of sweetened condensed milk. Stir in 3 cups milk chocolate chips, and 1 cup chopped toasted almonds. (You can buy roasted almonds, but if you have raw almonds on hand, toast them in the oven or on the stove first.)Use a cookie scoop to form balls, and place them on a cookie sheet lined with parchment paper. Make sure you pack the dough tightly in the scoop–it's a looser dough, and the packing will help them stay in shape.Bake at 350 degrees for 14-15 or until light golden brown on the edges and top (center rack). Let the cookies cool completely before removing from the baking sheet. Store in an airtight container.