The very first time I made these Almond Joy Cookies, my entire kitchen filled with the warm aroma of toasted coconut and melty chocolate, and I knew instantly that this recipe was going to become a regular in my home. I had been craving something sweet but simple—one of those desserts you can throw together without a fuss—so when I remembered this four-ingredient miracle, I pulled out my mixing bowl without hesitation. As the cookies baked, the edges turned beautifully golden, and the sweet, nutty scent made waiting feel impossible. These cookies bring me so much joy because they feel like a treat that took hours, even though they come together with almost no effort at all.
Why You’ll Love This Recipe
You will love these Almond Joy Cookies because they give you that nostalgic candy-bar flavor without the work typically expected from homemade cookies. You get chewy coconut, crunchy almonds, and pockets of soft chocolate in every bite, and the best part is—you barely have to measure anything or get your kitchen messy. If you enjoy quick wins in the kitchen, this recipe will instantly become your go-to for potlucks, last-minute hosting, or just curing a persistent sweet tooth.
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 2 cups sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup chopped almonds
These ingredients are classic for Almond Joy–style cookies, and they work beautifully together. If you ever want to swap the almonds for another nut, use mini chocolate chips instead of regular, or try unsweetened coconut to reduce sweetness, it will still work well. But sweetened shredded coconut gives the perfect chewy texture, and the condensed milk acts like a magical binder, so I highly recommend sticking with those two exactly as written.
Equipment Needed
- Mixing bowl
- Sturdy spoon or spatula
- Measuring cups (for nuts and chocolate)
- Baking sheet
- Parchment paper or silicone baking mat
I’ve tried making these without parchment, and trust me, the cleanup is so much easier when you use a lined pan. A silicone mat works beautifully because the cookies don’t stick and you get nice, even browning. You don’t need a mixer for this—the dough is soft enough to stir by hand—but if you prefer one, feel free to use it on the lowest speed.
Step-by-Step Instructions
The first time I made these cookies, I remember being shocked at how quickly everything came together. I start by preheating the oven to 325°F, because this slightly lower temperature helps the cookies bake through without scorching the coconut. While the oven warms, I combine the shredded coconut, chocolate chips, and chopped almonds in a big bowl. I like watching the bowl fill with different textures—it already looks delicious even before baking. Once the dry ingredients are evenly mixed, I pour in the sweetened condensed milk. The mixture becomes sticky and thick, and this is exactly how it should feel.
Next, I scoop heaping tablespoons of the mixture onto a parchment-lined baking sheet. I like to use a cookie scoop because it compacts the mixture nicely and keeps the cookies uniform, but using your hands works just as well—just lightly grease your fingers if the mixture feels too sticky. The trick here is to shape them into little mounds so they hold together instead of spreading flat. I learned early on that packing them lightly with my fingers helps maintain that chewy, rounded cookie shape everyone loves.(See the next page below to continue…)