If you love coconut, boy are you 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 ’em up and throw ’em in the oven EASY! You’re going to love these ooey gooey fabulous cookies!
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I’ve got a major coconut lover in my life – my Dad. He loves all things coconut: coconut cream pie, coconut macaroons, raspberry coconut magic bars and especially these easy Almond Joy Cookies. These cookies are crazy easy to make and bake up to ooey gooey perfection.
So no flour, no eggs, no butter…what the heck is in these cookies you ask? Chocolate chips, coconut, almonds, and sweetened condensed milk – that’s it! I scoop the cookies right onto a parchment-lined cookie sheet and off they go for about 12 to 14 minutes. When the bottoms starts to look golden brown and you seem some of the coconut with brown tips – it’s time to come out!
After scooping out the cookies with my cookie scoop, I wet my fingertips and kind of pat the cookies into more of a disc shape. The cookies are the same shape going in as they are coming out so it’s up to you!
If you love coconut, you simply have to give these a try! See how easy these are to make!
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Almond Joy Cookies - Just 4 Ingredients!
Ingredients
- 1 14 oz bag sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
- 2/3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted - light blue bag
- 1 14 oz can sweetened condensed milk regular or fat-free works
Instructions
- Preheat the oven to 325F.
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
- Stir until combined.
- Scoop out dough with a cookie scoop onto prepared baking sheet.
- Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
- Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
- Let cool on baking sheet.
- Store cookies in an airtight container.
Video
Notes
More delicious coconut recipes!
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For all dessert recipes, go HERE.
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crystal says
just made these, and wow!! turned out perfect 🙂 thanks so much for this recipe.
Trish - Mom On Timeout says
Awesome Crystal!
Jill Marlow says
just got done making these, first i used a silicone pad and for some reason it was a little difficult getting them off the pad so parchment worked better, next i did bump up the almond flavor by adding a little almond flavoring to it, and I used 1 cup milk chocolate and 1 cup semi sweet chips, turned out great, will make again, exactly 12 min. for a tablespoon scoop.
Trish - Mom On Timeout says
Perfect Jill! Love the addition of almond extract!
Candace L. says
These Cookies are so easy to make and are just delicious! Just a note: I did not have luck using the parchment paper. These totally stuck to the paper. Ended up spraying sheet and doing it that way. Turned out great!
Trish - Mom On Timeout says
Thanks Candace!
Shanny Ramirez says
Would this recipe work using a condensed coconut milk? I am gluten-free and dairy-free and would like to try it.
Carrie says
I love these cookies but making them for a Christmas cookie exchange and need to make the early do they freeze ok? I need them about 2 weeks early
Thanks
Laurie says
I froze a batch of these, and it worked fine.
Carrie says
I love these cookies but making them for a Christmas cookie exchange and need to make the early do they freeze ok?
Thanks
Leese says
Loved this easy recipe!! My mom & hubby love almond joy candy so I had to try these. And of course they loved them!!! My hubby kept going for more and more until they were gone, ha! These definitely made the Christmas cookie list!!!
I followed the directions step by step and I felt your video was a great tool so thank you. For others out there having trouble make sure you use the EXACT ingredients listed, especially the condensed milk. And allow the cookies to cool completely before removing them so they will set better. These are yummy good! Thanks for sharing and happy holidays.
Trish - Mom On Timeout says
Thank you Leese! And yes, PLEASE follow the directions 🙂 I appreciate that!
Cassie says
How long can I store them for? I would like to make them ahead of time for xmas.
Trish - Mom On Timeout says
A week would be fine Cassie!
Ash139 says
Ahhh I’m so bummed. This is the second time I’ve tried to make these and yet again they aren’t turning out the way yours did. I ended up using unsweetened coconut and coconut sweetened condensed milk (found at Whole Foods) but just like last time, the cookies become goopy and spread out on the parchment paper. The ‘dough’ looks similar to mine, but I did have to add a little more sweetened condensed milk because the coconut version is thicker.
They’re in the oven right now! Is there anything I can do??
Trish - Mom On Timeout says
Maybe you should try using the ingredients from the recipe? I can’t ever guarantee results but you really should try the recipe as written without substitutions. I would definitely have NOT added more sweetened condensed milk – that will for sure cause spreading.
To “save” the recipe you could try adding in more dry ingredients: the coconut, almonds, or chocolate chips to help compensate for the additional SCM that you added. That being said, I’ve never baked with coconut sweetened condensed milk and so I’m not sure what effect that is having on your cookies.
Good luck!
Kim Cormier says
Big epic fail. Came off the parchment no problem but we’re all pooled together. The only thing I did differently was use the low fat sweeten milk. Could this be the problem?
Trish - Mom On Timeout says
Oh no Kim! Hmmm, I haven’t tried this recipe with the low fat or fat free sweetened condensed milk so I can’t say for sure one way or another. Did your “dough” look like mine did in the video? Were you able to scoop it?
Rita Mermelstein says
Hi, Trish, I just fell in love with this recipe, but I am going to have to make some changes. I am unable to eat chunk nuts, but can get away with GROUND pecans. It changes the texture, but I still get the nutty taste I crave. My other change…what on earth should I call these yummies, since they won’t have any almonds??? I was a stay at home Mom with both my kids, and like you, I enjoyed every minute of it. They are in their 40’s now, and I am a Grandma of two lovely little ladies. Thanks for the recipe. I plan to make them tomorrow!
Trish - Mom On Timeout says
You can call them whatever you want Rita 🙂 Chocolate Coconut Drops will do! So glad you stopped by. Have a lovely week!
Donna says
Do you think that a tablespoon of flour might make the Almond Joy cookies less sticker to eat and firmer so they come off the pan easier? I want to make them today and before I do I wanted to ask this.
Trish - Mom On Timeout says
Hi Donna! You don’t need to add flour. Just use parchment paper and the cookies will slide right off! (Not waxed paper, parchment paper.)
Abby says
These are amazing! I used sweetened condensed coconut milk, but my ratios were different so the mix was too dry for the almonds, but they still turned out delicious! Then I tried adding some evaporated coconut milk, and a little coconut flour to soak up some of the excess moisture, then some almonds and a sprinkle of salt because the almonds were unsalted. Both versions were great and perfect for a dairy-free option!
Trish - Mom On Timeout says
Love that you found a work-around Abby! Yay!
Megan says
I saw these on Pinterest and I love almond joys so I decided to give them a try. I followed the recipe exact and popped them in the oven for 14 minutes when I checked them the were barely golden so I put them back in for another 10 minutes (in intervals) and then took them out and they were still sticky and gooey. Do you know what went wrong?
Trish - Mom On Timeout says
Did you watch the video and dough your dough look like mine? Sounds like maybe not enough dry ingredients. Probably not enough coconut?
Connie White says
Can you make these as bars not cookies how long would you cook in a glass casserole pan
Trish - Mom On Timeout says
I haven’t tried but I imagine that it’s possible. I would start at 350 for 15 minutes and check from there.