Almond Joy Cookies are the ultimate four‑ingredient treat. When a sweet craving strikes you need to make these. Loaded with chewy coconut, crunchy almonds, and pockets of melty chocolate, they come together in minutes and taste just like the classic candy bar, only easier.
If you like more cookies with delicious chocolate, try my Chocolate Smores Cookies and my Candy Bar Cookies. They will become your families fvorites too.
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Why this Almond Joy Cookies Recipe is a Keeper
I love this recipe because it’s a quick way to make easy almond joy cookies. It’s perfect for a sweet treat or as a festive Christmas cookie.
- Easy prep: No complicated steps; simple mix-and-bake.
- Flavor: Coconut, chocolate and almonds. Just like the classic candy bar.
- Crowd appeal: Loved by both coconut fans and chocolate lovers.
- Versatile: Works for holidays, bake sales, or everyday treats.
Do these Taste Exactly like Almond Joy Candy Bars?
Pretty much! Add a drizzle of melted chocolate on top for more chocolate flavor.
Pro Tip for Coconut Almond Cookies
Toast the coconut and almonds before mixing them into the dough.
Toasting brings out their natural oils, deepens the flavor, and adds a subtle crunch.
Ingredient Notes for Almond Joy Cookies Recipe
You only need a few simple ingredients, and several are pantry staples. These cookies taste like a fun candybar.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Coconut: Be sure to use sweetened coconut flakes to make these chocolate cookies.
- Almonds: I prefer to use chopped, lightly salted almonds to make these chocolate chip cookies.
Variations and Substitutions for Easy Almond Joy Cookies
This coconut almond cookies recipe is super easy to customize. I like to take it to the next level by using different ingredients or trying different flavors.
- Chocolate: Swap semi-sweet chocolate chips for ooey gooey milk chocolate chips or dark chocolate.
- Nuts: Use pecans, walnuts, or leave nuts out entirely for allergy-friendly cookies.
- Coconut: Sweetened shredded coconut for classic flavor; unsweetened for less sweetness.
- Add-ins: Mini marshmallows, dried cherries, or a drizzle of melted chocolate on top. You can always add a tiny splash of vanilla extract, almond extract or coconut extract for flavor.
Special Equipment Needed
You don’t need anything fancy to make this recipe for almond joy cookies, but a couple things make it easier. A silpat or cooking spray are great but you can use:
- Parchment Paper: Line your cookie sheet with wax paper or a silicone baking mat to help with clean up.
- Cookie Scoop: Use a cookie scoop to get even portions.
How to Make 4 Ingredient Almond Joy Cookies
This easy recipe comes together in just 4 quick and easy steps. This chocolate and coconut treat is so good, I make this every season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven and line a baking sheet with parchment paper.
- Make Cookie Dough: In a large mixing bowl, mix together the shredded coconut, chocolate chips and slivered almonds. Pour in the sweetened condensed milk and mix.
- Scoop and Roll: Use a cookie scoop to scoop the coconut mixture onto the prepared sheet. Roll the dough into a thick, round cookie.
- Bake and Cool: Place in the oven and bake for 12-14 minutes. Remove from oven and let cool on baking sheet for about 10 minutes. Then, transfer to a cooling rack to let cookies cool completely.
Prep Ahead Suggestions To Love These Cookies
Preparing ingredients ahead of time can help to save me time and kitchen space when it comes to making a great recipe.
- Pre-Mix: Mix dry ingredients the night before. Mix ingredients in the bowl of a stand mixer fitted with a paddle.
- Toast: Toast almonds or coconut ahead of time for deeper flavor and to slightly change the texture.
- Chill the Dough: Refrigerate the dough up to 24 hours for better texture and flavor development.
Alternate Cooking Methods for Coconut Sliced Almond Cookies
If you want to bake your cookies another way, try them in the air fryer.
- Air Fryer: Bake small batches at 325°F for 6–8 minutes.
- Toaster Oven: Great for small portions; reduce bake time slightly.
- Freezer-to-Oven: Freeze scooped dough balls and bake straight from frozen, adding 2–3 minutes to bake time.
Store and Use Leftovers Chewy Coconut Cookies
- Store: They’re best stored in an airtight container at room temperature for 3–4 days.
- Freeze: Freeze baked cookies up to 2 months; thaw at room temp.
- Reheat: Warm briefly in microwave for gooey chocolate.
- Use leftovers: Crumble into ice cream, layer into light and fluffy parfaits, or press into a cheesecake crust.
Common Questions About This Candy Bar Cookie Recipe
Luckily, this recipe is already gluten free. So Everyone can enjoy them.
Yes! Use sweetened condensed coconut milk and dairy free chocolate.
This family favorite will stay fresh for up to 4 days in an airtight container.
Expert Tips for Making 4 Ingredient Almond Cookies
- Line: Use parchment + light spray to prevent sticking.
- Wet: Wet your hands before shaping to prevent dough sticking.
- Top: Suggest adding a chocolate or caramel drizzle after baking for extra decadence.
- Sticking: If cookies stick: alternate parchment line + silicone mat, or chill dough slightly before scooping.
- Serve this Recipe: Serve with Chocolate Chip Salted Caramel Cookie Bars, Cheesecake Cookies or Pistachio Cookies.
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Almond Joy Cookies
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Ingredients
- 14 ounces Sweetened flaked coconut
- 2 cups Semi-sweet chocolate chips
- 1 cup Roasted almonds, salted or unsalted, lightly chopped
- 14 ounces Sweetened condensed milk
Instructions
- Preheat oven to 325℉. Line baking sheets with parchment.
- Add the coconut, chocolate chips, and chopped almonds into a large mixing bowl.
- Pour in the sweetened condensed milk and stir until fully combined.
- Use a small measuring cup or a cookie scoop to scoop the cookie dough directly onto the cookie sheet. Wet your hands with water to prevent the dough from sticking and roll the cookie dough into thick, round cookies.
- Bake the cookies for 12 to 14 minutes, until lightly browned on the edges.
- Cool the cookies on the baking sheets for 5 minutes, then remove them and cool on the wire racks.
Christina’s Notes
- Parchment Paper: When baking these 4 ingredient cookies you want to line your baking sheet with parchment paper and spray it lightly with cooking spray. This will prevent your cookies from sticking.
- Cookie Toppings: These cookies would just be perfect if drizzled with a tablespoon of melted chocolate after baking. A caramel drizzle would also be just as good.
- Short cut tip: For an even quicker prep time, you can use pre-chopped almonds.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.