These delicious 4 ingredient Almond Joy Cookies are one of the easiest cookies you could ever make! Filled with sweet flaked coconut, chocolate, and crunchy almonds, this is a cookie you’ll be happy to whip up any time the craving hits.
Almond Joy Cookies
This recipe might sounds 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! 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.
Don’t leave without checking out these other delicious recipes! Salted Caramel Rice Krispies Treats | Easy Banana Pudding Cookie Cups | Mini Cherry Cheesecake Tacos | Watergate Cookies
The Ingredients
Here’s what you’ll need to make these Almond Joy Cookies (exact measurements and full recipe instructions are below in the printable recipe card):
- Sweetened flaked coconut – you will find sweetened flaked coconut in the baking aisle.
- Sweetened condensed milk
- Almonds – use almonds that are roasted and salted. I found them in the nut section of the snack aisle and lightly chopped them before adding to the cookie dough.
- Semi sweet chocolate chips – semi sweet chocolate has just the right flavor for these cookies and won’t burn quickly like milk chocolate chips will.
How to Make Almond Joy Cookies
This could not be easier! Just mix all four ingredients in a large mixing bowl.
Then, scoop the dough onto cookie sheets lined with parchment paper. This is especially easy to do if you have a cookie scoop. Once you have all of the cookies scooped onto the sheets, wet your hands with water and shape the cookies into rounds and slightly flatten the tops.
Bake the cookies at 325ºF for 12-14 minutes until the edges are golden brown.
Allow the cookies to cool to room temperature on the cookie sheets, then you can serve them immediately or move them to wire cooling racks.
Variations
CHOCOLATE DRIZZLE – For extra chocolate flavor, melt 1/4-1/2 cup of semi-sweet chocolate chips in the microwave in 15 second intervals then drizzle over the top of the baked and cooled cookies.
DIFFERENT NUTS – You can switch it up and go with chopped walnuts or pecans.
CHERRY – Add dried cherries to the cookie batter for a fruity twist.
How to Store the Cookies
Store leftover cookies in an airtight container, on a plate wrapped with plastic wrap, or in a zip top bag. The cookies will keep at room temperature for 3-5 days.
More Recipes You Will Enjoy
Almond Joy Cookies
Ingredients
- 1 14 ounce bag sweetened flaked coconut
- 1 14 ounce can sweetened condensed milk
- 2/3 cup salted roasted almond lightly chopped
- 2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 325F. Prepare cookie sheets by lining with parchment paper.
- In a large mixing bowl, combine the coconut, sweetened condensed milk, chopped almonds, and chocolate chips.
- Scoop the cookie dough into small mounds on the prepare cookie sheets. Wet your hands with water and then shape the mounds into round cookies and slightly flatten the tops of each cookie.
- Bake at 325F for 12-14 minutes until golden brown around the edges. Cool the cookies on the baking sheet before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
120 comments on “4-ingredient Almond Joy Cookies”
Easy and delicious!!!!
Made these 2x already this fall… both times very tasty, but how do you keep them from sticking to the parchment. I don’t end up with cookies at all… more like chewy mush.
I experienced the same issue…any suggestions
Outstanding and so very easy! Love them
Same issue. I guess I probably should have sprayed the parchment paper with nonstick spray, but it didn’t require that. So I put them in the freezer and try to peel off the parchment paper and lost a lot of the cookie.
Can these be frozen and used later?
we did…sometimes are family members cant get to their parties on time…this are amazing cookies 🙂
Yes!! These can be frozen. We made them for my wedding cookie table and froze them for 3 months and they tasted amazing when thawed out! Everyone loves this easy and gluten free cookie!!!! So good!!
Easy and yummy!
Made these for a cookie exchange, and they were very tasty! They are even gluten free!
they are so very good
Love these cookies, and they are always a big hit!
So easy and wonderful. Will make them again and again. Yum
Can you use sliced almonds for these? I have these at home now.
Lee, yes that would work!
No, I would not.Too fine and somewhat tasteless!
I can’t believe how yummy these are with just 4 ingredients! So quick but so decadent, one is all it takes to satisfy. More like candy than cookie.
Great cookies!! This is the first time I made anything from this site, not the last.
I am going to make it for the holiday.
One of my favorite recipes! I substitute in condensed coconut milk; bit more expensive than regular condensed milk, but mmmm!
I was wondering if I could do this! Yum
Delicious!!!!
I made these for my friend. She loves almond joys! They were easy to make and held together perfectly. I had them on 325 degrees but they took about 18 minutes to bake. I kept a close eye on them. I will know tomorrow from her how they turned out. I am allergic to nuts so I dare not try one.
Leave out the nuts and you will have Mounds cookies.
Wow! These cookies are so delicious! My 28 year old son was over for dinner and he could not stop eating them! He could not believe it that I made them!
In the oven now.
I think I may have used too much coconut?
I buy in bulk, so had to weigh the coconut, and the batter didn’t hold together very well.
We’ll see what happens…
Would smokehouse almonds work?
They will work however it will change the taste but it may be to your liking.
Hi- I made these once and they came out amazing. I’m trying to make them again- I ran out of parchment paper so I used silicone mat instead and they came out flat, like the condensed milk oozed out. I resmushed them so they’re more of balls. I ran out to grab parchment paper to try one more time and the same thing happened- they’re flat mush with the condensed milk surrounding it rather than the cookie. What am I doing wrong? 🙁
First time I made these years ago they came out perfect however since they spread and I can’t figure out what time doing wrong as well. So I’m following and hopeful to find out what we are doing wrong!
New bags of coconut are 200 g or 7 Oz. Need 1.5 to 2 pkgs coconut.
This also happened to me. I used parchment paper and I am glad I did they did not come off the paper at all.
It sounds like you need to mix the ingredients more. You have to make sure the condensed milk is thoroughly folded in and evenly distributed. I ended up using my hands to mix everything–almost like bread dough. Haha. Good luck!!
Just took my second batch out of the oven. I made one batch with mini chocolate chips and almonds and the other batch I added chopped dried cherries soaked in Amaretto…delish!! Both batches made 3 dozen cookies, plenty to share with family and friends.