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
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Trish - Mom On Timeout says
Barbie look at your “parchment paper” box and see if is perchance waxed paper? These cookies do NOT stick to parchment, nothing does. Thanks!
Val says
i made these tonight they turned out perfectly. I added more almonds since I love them. Love how easy the recipe is and the minimal ingredients.
Trish - Mom On Timeout says
Wonderful Val! Super easy!
Heather says
Mine came out wonderful! I also added a little extra almonds. I had slivered in my cupboard, lightly toasted them and broke them up a bit. Also added a little extra chocolate chips, not necessary. When I make again, and I will!, I will keep the chips to 2 cups, put a whole almond on top and drizzle with more chocolate. No problems with runny dough or sticking. I think the people who had problems used condensed and not sweetened. Thank you for the recipe!!
Heather says
Also, I made them in discs about 1/2 tablespoon each and it made 6 dozen!!
Dawn b says
I sprayed my parchment paper with cooking spray. Used a little less sweetened condensed milk. And baked at 350. Perfect!
Trish - Mom On Timeout says
Wonderful Dawn! Merry Christmas!
Mary Ellen says
I just finished making these. They really shouldn’t be called “almond” anything because the coconut overpowers the almonds.They are still delicious! Chilling is essential before shaping and baking. Remove from the baking pan instantly even if using parchment or baking sheets. Ask me how I know this. These gems are so easy to stir up, bake and enjoy!
Trish - Mom On Timeout says
I think the inclusion of almonds in the recipe is enough reason to call them Almond Joy Cookies 🙂 So glad you enjoyed these easy cookies!
Pat says
*** SIMPLE CHANGE TO HELP KEEP THEM FROM FALLING APART.****
My wife had me gather all these ingredients yesterday so she could make these.
But after I went out & came back, she was having a disaster. She said , they won’t hold together.
They just crumble and fall apart when you pick them up.What am I going to do?
So while she sat all bummed out on the sofa I went in to help salvage it.
What I did. was I took some leftover chips. About 1/3 of a bag, together with about 3 tablespoons butter added , & slowly melt it down down. (Mixing in the butter really good stirring it until loosely creamy)
Then I mixed it into the cookie mix THOROUGHLY.
This will help BIND it all together.
Using a good sized soup spoon for servings.
THEY SHOULD BE NO BIGGER THAN A PING PING BALL
After the servings are on the cookie sheet ( or parchment paper) use the bottom of a spoon & make an indentation into the top. Put a pinch of coconut with a cherry on top.
Cook until the edge of the coconut & cherry just starts to turn color.
Take them out &, but let them cool completely before removing.
If you use parchment paper you can just slide the whole thing off the cookie sheet without the need to use a spatula while the chocolate is still soft.
It’s the hardening of the melted chocolate when it cools that will hold them together.
I
Trish - Mom On Timeout says
Sounds yummy! I use a cookie scoop and then wet my fingers to keep them together. When they bake, it’s the SCM that holds them together. Love that you found a way to save them!
Carmen Hiney-Brasil says
Hi Trish!
I just made these cookies and they came out perfect! My husband, who is a chocolate,coconut, almond combination lover, loved them! And so did I and my 2 year old:)
Thank you for the recipe and Merry Christmas to you and your family.
Trish - Mom On Timeout says
Merry Christmas to you too! So glad you gave them a try!
Jennifer says
I just made a double batch of these and they’re a mess. They are in a big puddle of condensed milk. Somebody commented that it’s 14 oz weight of coconut but the recipe says a 14 oz bag. Both batches in the garbage. Such a waste.
Trish - Mom On Timeout says
Hmm… I would refer you to my ingredients list which is correct. I wouldn’t rely on commenters for the recipe.
Kim says
I just made these, following the recipe exactly as written. The only thing I did differently was to use silpats instead of parchment paper. They took quite a bit longer to bake in my oven, but they were absolutely amazing! My 2 youngest sons loved them and my 7 yr old is a pretty picky fella. We are definitely making these again!
Trish - Mom On Timeout says
Yes! Silpats work great for this recipe! And you can totally bake a bit longer for more toasted coconut. So glad you like the cookies!
Tera says
These look delicious–thanks so much for the recipe, Trish. I’ll be making these next week–just need to pick up some coconut.
I’m wondering if the folks who are having problems with spreading/goopiness are using 14 fluid ounces of coconut, which is a little less than 2 c.. rather than 14 oz by weight. There are definitely more than 2 c of flaked coconut in a bag that weighs 14 oz!
Jami says
Has anyone tried baking these in a 9×9 and cutting into small bars?
Julie says
Cookie’s came out delicious! I used dark chocolate chips that was was the only thing I changed.
Barb says
I just made these. Made mine much larger in size so I had to bake for longer, about 10 mins.
They just came out of the oven and look amazing! I hope they taste as good as they look.
Barb says
I am back to tell you that these taste amazing! I froze mine, because they’re soooooo good and I can’t stop eating them! I
Trish - Mom On Timeout says
That’s awesome! Thanks Barb!
Bev P says
How well do these cookies freeze??????
Bev Paris says
I am going to make these cookies for the holidays. Can I make them and freeze for a week?
Patti says
How long do you think these should last in a sealed container. Would like to make them today to send tomorrow to be opened with Christmas presents 9 days from now?