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!
[adthrive-in-post-video-player video-id=”KoVhFSbQ” upload-date=”2018-05-21T03:00:03.000Z” name=”ALMOND JOY COOKIES” description=”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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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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Evelyn R says
Evelyn from MS.
Can I use the flavored sweetened condensed milk? I have two cans of Carmel flavored and one can chocolate.
Trish - Mom On Timeout says
Oh my! That kind of sounds amazing! I haven’t tried but I would guess that if it has the some consistency, it would most likely work – and taste delicious!
Linda Pepe says
do they need to be refrigerated? how long will they be good to eat , refrigerated vs stored in air tight container as I’m giving them as gifts?
Trish - Mom On Timeout says
No they do not need to be refrigerated. Good for 1 week in an airtight container. Hope that helps Linda!
Nancy says
Does anyone know how long do these cookies keep after making them?
Jared says
I need something quick and easy, plus I needed 6 dozen for the office to send out to clients. I’m not much for cooking and baking, but I love this recipe! The cookies were a hit! I’m taking them tonight to a group meeting and I know they’ll love them. Plus, I have a request to make them for the office pot luck next week. Thanks!
Pat says
Huge disaster. The combination taste is delicious but the “cookie” never set. Some freaking needs to be done.
Pat says
Treaking
Jared says
I found I had to bake mine like longer than 14 minutes. I found waiting until the edges started to turn golden brown, that was about the time to pull them out of the oven. I think on average mine were in the oven for about 20 minutes.
Jane says
I needed to find a few gf recipes to make for Christmas this year since we now have a gluten intolerant person in the family. We only have metric sizes up here (makes it difficult when all your favorite recipes and even baking utensils are all imperial lol) and I don’t have a scale so I took a shot and added two bags of coconut. That seems to be the perfect amount. These are gooey and sweet with just the right hit of chocolate. The only substitution I made was to use milk chocolate chips. There are no dark chocolate fans in the family lol. Thanks for helping make a nice Christmas plate addition with cookies that anyone can enjoy
Trish - Mom On Timeout says
Fantastic Jane! These easy cookies are a personal favorite of mine and milk chocolate is ALWAYS a good choice 🙂
Peggy says
Made a triple batch for a cookie swap used half mild and half semi-sweet chocolate chips and won best tasting cookie prize- everyone is asking for the recipe- Thanks!!
Trish - Mom On Timeout says
Wonderful Peggy! We just love these cookies!
Ali says
Mine completly didnt stay together. Milk all ran out vs stick together
Cookie Maker says
How much do you chop the almonds – I should probably make sure no whole ones make it in? Or is that better?
Also, what works better, regular sized chocolate chips, or mini?
I am making these for a cookie party, so I want them to be perfect, not trial-by-error : ) Excited to try them!
Courtney says
My almond joy cookies turned out great! I followed the recipe exactly and put them on a reusable type of parchment paper and didn’t have any problems with them sticking. After I mixed the ingredients, I put it in the refrigerator to chill and did that between batches. I used a small cookie scoop and I barely had to do any reshaping. I fit 20 on a cookie sheet and they did not run or flatten and took 15 minutes. This recipe is a keeper!
Trish - Mom On Timeout says
Thanks so much Courtney! I truly love how simple this recipe is!
Hmmmmm says
Love these cookies.
I have no issues with the parchment paper.
I spray my fingertips in oil before shaping the cookies in the pan.
I cook for 16 min in my oven and they are a perfect combo of crunch.
Trish - Mom On Timeout says
So glad you enjoyed the recipe!
Francesca says
Made these today, they turned out great. I did drizzle chocolate on them and top with a whole almond. Will definitely make again
Hmmmmm says
Wow. A great idea. I may try that next time.
Laura says
I just made these. Followed recipe except I cooked them for 15 to 16 minutes. They are delicious ??
Tasha says
How long will the cookies stay good for? Do you by chance know the calorie count?
Trish - Mom On Timeout says
A week in an airtight container. And no, I don’t. A nutrition calculator should be able to help!
Gabriela says
With all the ingredients in house, I’ve surprised my family with the almond cookie and I must confess everybody was delighted