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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.
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Amazing cookies.. better than almond joys.. I make them for family when we get together.. easy to make.. 4 ingredients.. simple yet yummy
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.
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Add as Google Trusted SourceAlmond 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Followed the directions but all the cookies flattened and melted together. Are you sure it’s only 14 Oz of coconut? I’ve seen another recipe for the exact same cookies but calls for 5 cups, not 14 oz
Hi Tracey. Sorry to hear that. Without knowing any more its hard to say what happened. Yes, this recipe only uses 14 ounces of coconut.
Later on she says try 5 cups in a reply to someone else. But the bag is in ounces. So there’s no confusion.
Idk why that happens. I have had other friends say the same thing, but mind have never done that. They don’t stay completely mounded all the time , but they never flatten out.
They were easy and FANTASTIC!!!!! I absolutely LOVE them!!!!
Not sure how to store them to leave them out or refrigerate them. Thanks so much will definitely be making these a lot.
Thank you Cindy! You can store these in an airtight container at room temperature for 3-5 days and longer in the fridge.
This will be my favorite cookie hands down from now on! Delicious & so easy to make. Cookies are moist & chewy. 1 recipe made 3 dozen as I used a smaller scoop.
Thank you Jane!
I read you can freeze. Is that before or after
Hi Dianna. Yes, these will freeze well after baking.
Stumbled on this recipe on FB. Always looking for a ‘new’ cookie to add to annual cookie tray. Brought them to work for feedback and it was 100% yes from everyone! So they’ll be a new staple to my trays!!
Yay! Thanks Jenn!
I was doubtful, but they are easy to make and yummy. I not only sprayed my parchment paper, but my hands as well to make shaping easier.
Thanks Maureen!
Having trouble converting the 14 Ounces of coconut to grams or cups. Can you help? Looking forward to making these.
Hi Jan. Try 5 cups and add a little more if you need to alter the consistency.
This recipe is simple and delicious! I added to my baking list a few years ago and my husband always asks for these!
Thank you Gina!
Love the recipe very good but they fell apart taking off pan .maybe if I baked longer thanku tho
Thanks Dianne. Sorry to hear that they fell apart. If they were falling apart due to sticking to the pan, most are having good results with the parchment paper, but you can also spray the paper with cooking spray.
Can they be frozen?
Hi Gale. Yes, these cookies will freeze well.
I love these cookies. You almost can’t call them a cookie. They’re like candy! I use milk chocolate chips like the candy bar. (Mounds are semi- sweet.) You definitely have to let them cool completely on the parchment paper before removing them.
Thanks Bobbi!
Sometimes I decorate them with 3 almond slivers in the shape of a flower before baking.