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!
For all coconut recipes, go HERE.
For all dessert recipes, go HERE.
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René says
These came out AMAZINGLY and taste just as yummy!!! I followed the directions exactly. It took twelve minutes to bake and fifteen minutes to cool on the parchment. I’m going to freeze half of the batch…otherwise they will be gone by the weekend!!!
Trish - Mom On Timeout says
They are really SO good! I’m glad you love the recipe as much as we do. Freezing is a GREAT idea lol!
Linda says
Parchment paper actually as 2 different sides. Look closely at both sides. One side has a dull finish and one side has a slightly shiny side. Put dull side down. Put cookies on shiny side. Mine worked great.
Trish - Mom On Timeout says
Thanks Linda!
Annie says
I absolutely love this recipe! I have been craving something with coconut for a couple weeks now. Im going to have to create this! Thank so much for sharing 🙂
Annie
anniebri.com
Lorraine F says
Hi, I made these for a friend and sent them to her. She lives on the opposite side of the country. After an hour of sending the package, she sent me a message that she is unexpectedly going out of town for two solid weeks, maybe more. Therefore, my question is: How long will these cookies “keep” out of the fridge? Her mail is being held in an air conditioned facility. Thanks!
Trish - Mom On Timeout says
Two weeks is probably the max. You packed them in an airtight package I assume? I’ve honestly never had them for longer than a week. They don’t need to be refrigerated at all though. Just cool enough to keep the chocolate from melting 🙂
Annie says
My spread too.
But I figured out my problem. Our bag of coconut is 200g. Which means I need 400 g to equal 14 oz of coconut (2 bags). So I was able to add extra coconut in the 3rd patch that I was cooking and that helped.
Still tasty & cooked perfectly for 12 minutes on my parchment. I was able to put the ones that spread together as soon as they came out of the oven so they were okay.
Thanks
Judy says
how long will these last in a sealed container ?
Jessica says
OMG I accidentally grabbed the wax paper instead of the parchment *rolls eyes and heavily exhales* Needless to say, I have apparently learned to love the taste of wax paper as they have stuck quite a bit! Other than the bit of paper, they’re delicious! I know my mistake, just wanted to share! 😉
jb says
Baking temp really varies. I lowered it to 10 mins ‘just in case’ for 1st batch. 2nd batch down to 9.5 mins. If it not be for almost a ‘dump and go’ recipe,’ Id go for a bit less coconut and a whole cup o nuts. Also, this cookie makes a bunch-so unless you are baking for a crowd, I had over 40 cookies! Id halve for just my husband and I
Cynthia Ballance says
Made these cookies this morning. Followed the recipe exactly, they turned out perfectly and look exactly like yours! I waited to make them until my grandsons got home from college and it is a good thing I did because I can’t stay out of them soooo delicious!!! The recipe made 4 dozen small cookies. Thank you for this wonderful cookie! ( I think)!(;
Claudia says
These are absolutely delicious! I modified them to be also dairy-free by using condensed coconut milk and reduced sugar by using unsweetened coconut. Easy and addictive, so watch out!
Ann says
Hmm, I just realized that I have all the ingredients and I have no reason why not to try it. I will let you know how it went.
Trish - Mom On Timeout says
Fantastic!
Amy says
These literally fell to pieces following the recipe exactly. They did not brown well and stuck like mad to the baking sheet. On the next batch, I added in a bit of almond flour and they came out perfect. Held a nice shape, crispy brown and easy to remove from the pan. Macaroons are my favorite and I just love this twist on them.
Trish - Mom On Timeout says
So interesting! I’ve made this recipe dozens and dozens of time and never have any problems. Glad you enjoyed the cookies!
Rizi Harris says
I followed this recipe exactly but I wouldn’t call this a dough. It totally falls apart in my hand.
Pam A says
I just made these for Easter. I used parchment paper for the first tray, but then I ran out of parchment, so I used my SilPat. The parchment definitely worked better than the Silicone mats! This is the key to them holding together. Also, I transferred the parchment (or Silpat sheet) to a cooling rack after about 5 minutes. If I had made the first tray with the silicone mat, I would have been very frustrated. They are absolutely delicious!
Trish - Mom On Timeout says
Thanks Pam! Definitely the parchment works much better. It’s what I use and recommend. Enjoy!
Trish - Mom On Timeout says
Approximately 7 cups. You can halve the recipe if you’re not going to put a border and a bunch of frosting decorations on top of the cake.
Pam says
Can you make these without almonds? How would you adjust the ingredients? More chocolate chips?