4 Ingredient Almond Joy Cookies
I first made these 4-ingredient Almond Joy cookies on a rainy afternoon when I wanted something sweet, fast, and a little nostalgic. They’re chewy coconut mounds studded with chocolate and almonds — the classic Almond Joy candy bar in cookie form. With pantry-friendly ingredients and zero fuss, these cookies are perfect for last-minute dessert needs, bake sales, or when kids want to help in the kitchen. If you like simple cookie projects, you might also enjoy a quick batch of 3-ingredient sugar cookies for another ultra-easy sweet.
Why you’ll love this dish
This recipe is the kind of weeknight treat that doesn’t require advanced baking skills. It’s:
- Fast: mixing to bake in about 20 minutes.
- Minimal: only four ingredients, no flour, no eggs.
- Crowd-pleasing: coconut and chocolate are a familiar, kid-approved combo.
- Flexible: swap in coconut condensed milk for a dairy-free option, or change nuts to suit allergies or preference.
“The perfect chewy coconut cookie — sweet, with just enough crunch from the almonds. My go-to when guests drop by.” — a quick review from my kitchen test
If you want other no-fuss recipes with big payoff, these budget-friendly 4-ingredient donuts are another easy crowd-pleaser.
How this recipe comes together
Start by measuring and mixing the dry ingredients so everything is evenly distributed. Stir in the sweetened condensed milk until the mixture holds together; that’s your binder. Scoop large mounds, press them lightly into cookie shapes, then bake until the edges are golden — not deeply browned — to keep the centers chewy. Cooling briefly on the pan lets them set so they don’t fall apart when transferred.
This overview sets expectations: you’ll mix, scoop, press, bake, and cool. No chilling required and no special tools beyond a cookie scoop or spoon.
What you’ll need
- 3 cups unsweetened shredded coconut
- 1 1/2 cups chocolate chips (semisweet or dark)
- 1 cup almonds, roughly chopped (use toasted for extra flavor)
- 1 (14-ounce) can sweetened condensed milk — or substitute 1 (11.25-ounce) can sweetened condensed coconut milk for a dairy-free option
Notes on ingredients:
- Unsweetened shredded coconut keeps the cookie from becoming overly sweet; you can use sweetened if you prefer a sweeter bite, but reduce any extra sugar in a pairing.
- Chocolate chips: semisweet provides balance; dark gives a less sweet, richer cookie.
- Almonds: roughly chop so they mix and distribute easily — whole nuts will make shaping harder.
- Sweetened condensed coconut milk works well for vegan-ish versions, but results can be slightly softer.
Directions to follow
- Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, chocolate chips, and chopped almonds. Mix so the chips and nuts are evenly distributed.
- Pour the sweetened condensed milk over the dry ingredients. Stir with a spatula until every bit of coconut is coated and the mixture sticks together when pressed.
- Use a large cookie scoop (about 2 tablespoons or so) to drop mounds onto the prepared baking sheet, spacing them about 4 inches apart.
- Wet your hands under cold water and gently press each mound into a cookie about 1/2-inch thick. Wetting prevents sticking.
- Bake for 12–15 minutes, or until the edges are lightly golden brown but the centers remain slightly soft. Avoid overbaking to keep them chewy.
- Let the cookies sit on the baking sheet for 5 minutes so they set, then transfer to a wire rack to cool completely.
Pro tip: baking time varies by oven and cookie size. Start checking at 12 minutes.
Best ways to enjoy it
Serve these with a cold glass of milk, a steaming mug of coffee, or an espresso-based drink. For gatherings, arrange cookies on a simple platter with a few whole almonds and extra chocolate chips scattered for a rustic look. They also make a lovely addition to cookie boxes or holiday tins.
Pairing ideas:
- Afternoon tea or coffee for a sweet snack.
- After-dinner with a scoop of vanilla ice cream for a decadent sundae.
- Pack two with lunch for a nostalgic treat.
Storage and reheating tips
- At room temperature: store in an airtight container for up to 3 days.
- Refrigeration: keeps them fresh for up to 1 week; bring to room temp or warm gently before serving.
- Freezing: layer cookies between parchment in a freezer-safe container for up to 3 months. Thaw at room temperature or microwave in 10-second bursts to soften.
Food safety note: because these cookies contain sweetened condensed milk, they should be refrigerated if stored longer than a couple of days, especially in warm climates, to prevent spoilage.
Tricks for success
- Use a large scoop to get cookie-sized mounds that hold their shape and stay chewy.
- Don’t overpress — keep them about 1/2-inch thick so the centers stay tender.
- If mixture feels dry, add a tablespoon of sweetened condensed milk at a time until it binds.
- Toast the almonds lightly in a dry skillet for 3–4 minutes to deepen flavor.
- For uniform cookies, weigh scooped portions on a kitchen scale.
If you like compact, no-fuss recipes, check out these 2-ingredient air fryer donut bites for another quick treat.
Different ways to try it
- Chocolate-drizzle: melt 1/2 cup chocolate and lightly drizzle cooled cookies.
- Salted: sprinkle flaky sea salt on top right after baking for a sweet-salty contrast.
- Nut swaps: use macadamia nuts, pecans, or chopped hazelnuts for different textures and tastes.
- Add-ins: fold in a handful of dried cherries or chopped toffee for extra flair.
- Vegan version: use sweetened condensed coconut milk and dairy-free chocolate chips.
Helpful answers
Q: How long does prep and baking take?
A: Plan 10 minutes to mix and shape, then 12–15 minutes to bake — about 25 minutes total.
Q: Can I make these nut-free?
A: Yes. Omit the almonds and add sunflower seeds or extra chocolate chips, or replace nuts with chopped pretzels for crunch.
Q: Will these cookies be too sweet?
A: The sweetened condensed milk and chocolate make them sweet, but using unsweetened coconut and semisweet/dark chocolate balances the sugar. For less sweetness, choose dark chocolate and a slightly smaller scoop.
Q: Can I make the dough ahead?
A: You can mix the dry ingredients and store them, then add condensed milk just before shaping and baking. Fully assembled mounds can be chilled up to 24 hours before baking; if chilled, add 1–2 extra minutes to baking time.
Q: Are they gluten-free?
A: Yes, using unsweetened shredded coconut and gluten-free chocolate chips, these cookies are naturally gluten-free.
Conclusion
If you love candy-inspired baking without the fuss, these 4-ingredient Almond Joy cookies deliver chewy coconut, melty chocolate, and crunchy almonds with minimal effort. For another simple take on this treat, read Almond Joy Cookies – Just 4 Ingredients! and for a slightly different method check out Easy 4 ingredient Almond Joy Cookies | Kitchen Fun With My 3 Sons.
Almond Joy Cookies
Ingredients
Method
- Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, chocolate chips, and chopped almonds, mixing until evenly distributed.
- Pour the sweetened condensed milk over the dry ingredients and stir with a spatula until the mixture holds together when pressed.
- Use a large cookie scoop to drop mounds onto the prepared baking sheet, spacing them about 4 inches apart.
- Wet your hands under cold water and gently press each mound into a cookie shape about 1/2-inch thick.
- Bake for 12-15 minutes, until the edges are lightly golden brown and the centers remain slightly soft.
- Let the cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
