A delicious mix of coconut flakes, chocolate chips, and salty almonds.
Have you ever tried the viral Almond Joy cookies made with just a few ingredients? Well if you haven’t, today is the day. All you need for this super easy dessert recipe is coconut flakes, chocolate chips, almonds, and sweetened condensed milk. That’s it! No flour or eggs or anything complicated. Simply mix, scoop, and bake your way to the most delicious chocolate chip coconut cookies ever!
I love a good Almond Joy but they are full of ingredients that I can’t name. So in the pursuit of making yummy treats a little bit healthier, I’ve made this 4 ingredient Almond Joy cookie that is so amazingly delicious it blows the candy bar out of the water! A simple sweet treat that you’re family will ask for again and again.
If you love candy bar inspired treats, then you must try these Cheez-It Butterfinger Bites! They are to die for π
Ingredients
- Shredded Coconut Flakes
- Semi-Sweet Chocolate Chips
- Sweetened Condensed Milk
- Almonds

How To Make Almond Joy Cookies
Preheat oven to 325Β°F. Combine a 14 oz bag of coconut flakes, 3/4 cups of chopped almonds, 2 cups of semi-sweet chocolate chips, and a 14 oz can of sweetened condensed milk in a bowl and stir until combined.
Line a baking sheet with parchment paper and scoop dough onto baking sheet with a cookie scoop. I used a medium cookie scoop and this recipe made 24 cookies. Wet hands and gently shape the scooped cookie dough and flatten slightly.
Bake cookies at 325Β°F for 12-14 minutes or until the edges are golden brown. Remove the baking sheet from oven and allow the cookies to cool completely before serving.
Tips, Tricks, & Add-Ins
When I say my family loves this recipe, I mean I can hardly get a bite of a cookie before they’re all gone. This sweet treat is the perfect recipe to make with kids because it’s so darn easy. My 8 year old has even made this simple recipe by himself! What a treat that was, let me tell you.
- Make sure to keep these delicious almond joy cookies in an air tight container for storage.
- If you’d like, you can double or triple the recipe and store any leftovers in the freezer for up to a month. Simple thaw and enjoy.
- Parchment paper is key to these cookies baking correctly and not sticking. So don’t skip covering that baking sheet with parchment paper!
- If almonds aren’t your thing, you can substitute basically any nut of your choice in this recipe. I bet it would be delicious with walnuts or cashews.
- You can also try using mini chocolate chips (about 1.5 cups) if you’d like! Or maybe some peanut butter chips to really take this recipe to the next level!
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4 Ingredient Almond Joy Cookies
Ingredients
- 14 oz bag of shredded coconut flakes (sweetened or unsweetened)
- 2 cups semi-sweet chocolate chips
- 3/4 cups chopped almonds
- 14 oz can sweetened condensed milk
Instructions
- Preheat oven to 325β and cover a baking sheet with parchment paper.
- In a large bowl combine coconut flakes, chocolate chips, almonds, and sweetened condensed milk. Sir until combined.
- Using a medium size cookie scoop or spoon, scoop the cookies onto your baking sheet. (My scoop made 24 cookies)
- With wet hands, shape and slightly flatten each cookie for more even baking.
- Bake cookies for 12-14 minutes or until the edges begin to turn brown. Remove from oven and let cool completely on the baking sheet.