You know those days when the sweet tooth hits out of nowhere, and you don’t want to pull out the mixer or deal with a pile of bowls? That’s exactly when I make these Almond Joy Cookies. They’re ridiculously easy—just mix, scoop, bake—and the flavor is like biting into a warm, gooey version of the candy bar.
These cookies are chewy in the center, crisp at the edges, and loaded with coconut, chocolate chips, and almonds—all brought together with sweetened condensed milk. No flour, no eggs, no butter, no fuss. Just a one-bowl wonder that’s pantry-friendly and pure comfort.
What Makes These Cookies a Winner
What I love most about this recipe is that it delivers maximum flavor with minimum effort. Seriously—no chilling, no creaming butter, and no fancy ingredients. Just toss everything in a bowl and bake.
The first time I made these was during the holiday season when I ran out of flour and still needed something sweet to bring to a cookie swap. I had coconut, a can of condensed milk, chocolate chips, and some almonds in the pantry—and boom! These came together faster than I expected and were the first to disappear from the dessert table.
Whether you’re baking for a crowd, a cozy night in, or just need a quick treat without turning your kitchen upside down, these cookies always deliver.
What You’ll Need
Sweetened Shredded Coconut
This gives the cookies their chewy base and that signature coconut flavor. Make sure you’re using the fine shredded kind—not big coconut flakes—so everything holds together nicely.
Sliced Almonds
I usually use sliced almonds because they’re thin and easy to mix in, but if all you’ve got are whole or slivered, just chop them up a bit. You can also swap in pecans or walnuts if you’re feeling adventurous.
Mini Chocolate Chips
Mini chips work like magic here—they tuck into every bite and melt beautifully. If you only have regular chips, use about 2 cups instead to make sure every cookie gets its fair share of chocolate.
Sweetened Condensed Milk
This is the glue that holds everything together and gives these cookies their ooey-gooey texture. One can is all you need. Just make sure it’s mixed evenly with the other ingredients—no dry spots or you’ll get some uneven baking.
Step-by-Step: How I Make Them
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Preheat your oven to 325°F and line your baking sheets. Trust me—parchment paper or silicone mats are a must here. The condensed milk gets sticky, and these cookies will cling for dear life if your pan isn’t lined.
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Mix the dry stuff—coconut, almonds, and chocolate chips—in a big bowl. Give it a quick stir to distribute everything evenly.
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Pour in the sweetened condensed milk and mix until everything is fully coated. It should look sticky and cohesive, not dry.
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Scoop the dough into 2-inch rounds using a cookie scoop. The scoop helps you keep things tidy and evenly sized, and trust me, you don’t want to try rolling these with your hands—it’s a sticky mess.
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Bake for 14 minutes, or until the edges are just golden. The centers will still look a little soft, and that’s perfect.
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Let them cool completely on the baking sheet before moving them. This part is hard because they smell amazing, but if you move them too early, they’ll fall apart. Patience pays off—they’ll firm up and be easier to handle once cooled.
Why These Work (Even Without Flour or Eggs)
At first glance, this recipe might look too simple to be real—but the magic happens in the oven. The condensed milk binds everything together while creating that perfect chewy, sticky texture that coconut lovers adore. The almonds add crunch, the chocolate gets melty, and the edges crisp up just right.
I’ve brought these cookies to everything from school bake sales to summer BBQs, and I’ve never taken home leftovers. People always think they’re some elaborate treat, and I just smile and keep the secret.
Real-Life Tips From My Kitchen
- Always line your pan. Don’t try to be a hero here—condensed milk will caramelize and glue your cookies to an unlined baking sheet.
- Use a cookie scoop. It saves time, keeps your hands clean, and ensures every cookie bakes evenly.
- Cool completely before lifting. These cookies are fragile straight out of the oven, but once they set, they’re perfectly chewy and hold together well.
- Mix thoroughly. Any pockets of unblended condensed milk will bubble and ooze out while baking, making a sticky mess.
- Keep ingredients on hand. Everything in this recipe can live in your pantry or fridge for months. I always keep a bag of shredded coconut and a can of condensed milk just for emergencies—cookie emergencies, of course.
How to Store Them
If you somehow manage to have leftovers (it happens rarely in my house), just pop them into an airtight container. They’ll stay soft and chewy at room temperature for up to 5 days. You can also refrigerate them if it’s warm out—they’ll last a week in the fridge. Just let them come to room temperature again before serving for the best texture.
Almond Joy Cookies
Almond Joy Cookies capture the essence of the beloved candy bar in a simple, four-ingredient cookie that's delightfully chewy with crunchy almond bites and melty chocolate pockets.
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 cup sliced almonds
- 1 1/2 cups mini chocolate chips
- 1 (14 oz) bag sweetened shredded coconut
Instructions
- Heat the Oven & Prepare Pans: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix the Dry Ingredients: In a large bowl, stir together the shredded coconut, sliced almonds, and mini chocolate chips until well distributed.
- Add the Binder: Pour in the sweetened condensed milk and mix thoroughly, coating all the dry ingredients evenly to create a sticky, combined dough.
- Scoop & Shape: Using a cookie scoop or spoon, drop 2-inch rounds of the mixture onto the prepared baking sheets. Optionally, you can gently pat the tops to flatten slightly with moistened fingers.
- Bake: Place in the oven for about 14 minutes, or until the cookie edges turn lightly golden and the coconut starts to brown slightly.
- Cool: Allow the cookies to cool completely on the baking sheets before moving or serving. They firm up as they cool but stay deliciously chewy inside.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 100Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 13mgCarbohydrates 11gFiber 2gSugar 8gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These Almond Joy Cookies are proof that good things don’t have to be complicated. Four ingredients, one bowl, and 15 minutes in the oven—that’s it. And the best part? You get all the chocolate-coconut-almond joy of the classic candy bar, but in a warm, chewy cookie that’s perfect with a glass of milk or a mug of coffee.
Once you make these, you’ll want to keep the ingredients stocked year-round. They’re that kind of cookie.
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