These almond coconut cookies so easy to whip up — you only need four ingredients and they’re so delicious. No one will guess they’re vegan and gluten-free.

If you love coconut, you are going to LOVE this recipe! These little almond coconut cookies taste similar to an almond joy candy bar and they’re made with just four ingredients!

Stack of almond coconut chocolate chip cookies.

Let’s talk sweets. Sweet treats tend to get a bad rap in the health world, but I fully believe that enjoying sweet treats should be part of a balanced diet! I have no shame in enjoying a treat occasionally. My top tip? Make your own sweet snacks and desserts! Store bought sweets are often loaded with a ton of ingredients that will make you feel less than ideal. I love making recipes with healthy flours instead of white flour, natural sweeteners and other wholesome ingredients. With treats like this I can enjoy them while also feeling good about the food I’m fueling my body with!

Case in point: these cookies! The first four ingredients in a traditional Almond Joy bar are: corn syrup, sugar, coconut and vegetable oil. No thanks! The only four ingredients in these cookies are almonds, coconut flakes, chocolate chips and sweetened condensed coconut milk. No, I won’t be eating the whole batch in a day, but I will feel good when I snack on this homemade treat vs. a store bought candy bar!

Almond coconut chocolate chip cookie on parchment paper.

The 4 Ingredients You Need:

  • unsweetened coconut flakes
  • dark chocolate chips – You can use mini or regular chocolate chips. I like Enjoy Life or Lily’s! If you want these cookies to be vegan, be sure to use dairy-free chocolate chips
  • salted almonds
  • sweetened condensed coconut milk – You can make your own or use the Let’s Do Organic brand.

Two mixing bowls. One with sweetened condensed coconut milk, almond, coconut flakes and chocolate chips before being mixed, and a bowl with the mixed cookie mixture.

Sweetened Condensed Coconut Milk

Lately I’ve been hooked on using sweetened condensed coconut milk to make vegan and dairy-free treats! It’s the perfect non-dairy alternative to traditional sweetened condensed milk. For these cookies I used the Let’s Do Organic brand, which can be found at Whole Foods, Thrive Market or other natural food stores. If you’re feeling ambitious, you can make your own sweetened condensed coconut milk.

One thing to note: you want your sweetened condensed coconut milk in a liquid state. If it seems too thick/hard to pour, that’s totally fine… you’ll just need to heat it up a bit. You can do this by adding the sweetened condensed coconut milk to a small saucepan and heat over super low heat until mixture is liquid. Don’t heat too long because you don’t want the coconut milk to get too hot. Simply remove from heat and let cool for a few minutes before using in the recipe. If you don’t let it cool long enough, it will melt the chocolate chips. 

Side by side photos of cookie sheets. One is of almond coconut cookies before being baked and after being baked.

How to Make Almond Coconut Cookies

This recipe is super simple and similar to making macaroons. In a bowl, combine the shredded coconut, almonds and chocolate chips with the sweetened condensed coconut milk. Stir until the mixture is well coated with the coconut milk.

Use a cookie scoop (affiliate link) to scoop out the dough and place onto a cookie sheet lined with parchment paper. Note: the dough will be pretty sticky but that’s okay. Press each cookie down a bit either using a spoon or your fingers. If the dough is sticking your fingers use a little water to moisten them. Bake until the edges are golden brown and then let cool completely on the baking sheet before serving. If you try to eat them before they cool, they’ll likely fall apart! I know it’s hard, but you gotta have patience. 🙂

Plate of almond coconut cookies make with chopped almond, coconut flakes and chocolate chips.

More Cookie Recipes You Might Enjoy:

If you make these coconut almond cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is super helpful for the EBF team and other EBF readers!

Print

4 Ingredient Coconut Almond Cookies


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 18
  • Diet: Vegan

Description

These coconut almond cookies so easy to whip up — you only need four ingredients and they’re so delicious. No one will guess they’re vegan and gluten-free.


Ingredients

  • 2 cups unsweetened coconut flakes
  • 1/2 cup dark chocolate chips (mini or regular)*
  • 3 Tablespoons chopped salted almonds
  • 3/4 cup sweetened condensed coconut milk*

Instructions

  1. Preheat the oven to 325°F.
  2. Line a large baking sheet with parchment paper and set aside.
  3. Check to see if your sweetened condensed coconut milk is in a liquid state. If it is, you can skip this step. If not, pour sweetened condensed coconut milk into a small saucepan and heat over super low heat until mixture is liquid. Don’t heat too long because you don’t want the coconut milk to get too hot. Remove from heat and let cool for a few minutes. 
  4. In a medium mixing bowl combine coconut flakes, chocolate chips, chopped almonds and liquid sweetened condensed coconut milk. Stir until everything is well coated with the coconut milk. The dough will be pretty sticky/wet and that’s okay.
  5. Use a medium-large cookie scoop to scoop out dough and place on to your prepared baking sheet with parchment paper. 
  6. Using the back of a spoon or your fingers (moistened with a little water), press each cookie down a bit to flatten.
  7. Bake cookies for 12 to 14 minutes or until the coconut flakes are just starting to turn golden brown. 
  8. Let cool completely on baking sheet before serving. Store cookies in an airtight container at room temperature or in the refrigerator for longer storage. Cookies will last at least 7 days in the fridge. 

Notes

  • 1 (7.4 oz) can of sweetened condensed coconut milk is about 3/4 cup and one batch of my homemade sweetened condensed coconut milk makes 3/4 cup as well.
  • Step 3 is optional if your condensed coconut milk is already liquid and easy to pour, but I’ve noticed that that canned sweetened condensed coconut milk seems to harden and separate when stored in a cool place. 
  • You can use mini or regular sized chocolate chips. For vegan cookies, be sure to use dairy-free chocolate chips.
  • Adapted from Mom on Timeout’s Almond Joy Cookies.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 113
  • Sugar: 7g
  • Sodium: 3mg
  • Fat: 9g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: coconut almond cookies

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    38 comments
  1. Flop 😢
    I used canned sweetened condensed coconut milk (Andre Prost brand found at Walmart) and they came out runny and did not stick together even though I followed the directions. The only difference was I used pecans instead of almonds since I had those on hand.
    I tasted the mix and it was delicious, so what did I do wrong?

  2. So I didn’t use Condensed Coconut milk(couldn’t find in store), I used a regular can of sweetened condensed milk. It was a last moment decision to try to make these.
    I did step 3 because I was following recipe (guess I didn’t have to do #3). The cookies came out great and so yummy. Thanks for sharing. I will try coconut milk when get/ find it.

  3. I made these cookies but used cream of coconut and added more almonds and chocolate. I used sweetened coconut flakes. They did come out runny and very messy. They did not stick well. So I put them in the freezer as someone suggested in the comments and they came out great! Tastes so good!

    • Hey Ashley! Sorry to hear they turned out to be runny for you. It’s probably because you used coconut cream instead of the sweetened condensed coconut milk which caused the cookies to be very liquidy and the sweetened condensed coconut milk helps to hold the cookies together. I’m glad you were able to salvage them by putting them in the freezer!! 🙂

  4. Mine flopped too. I made my own condensed milk and followed the recipe, and it did what others said, it ran and turned into a mess. I kinda knew it would as it seemed way too wet. I feel better knowing I wasn’t the only one this happened too. It’s too bad though as they smelled and tasted good…with a spoon!

    • Oh no!!! I’m so sorry to hear that, Sheryl. And you only used 3/4 cup of sweetened condensed coconut milk, correct? Did the condensed coconut milk seem to liquidy on its own when you made it?

  5. Mine also turned into a total runny mess. I used sweetened condensed coconut milk as directed – maybe the brand I used it just more liquify? What a bummer! They smelled great, at least.

  6. I almost didn’t make after reading other reviews about them turning out runny but I did and mine turned out runny too. I used sunny select brand of sweetened condensed coconut milk, 3/4 a cup. May be helpful to alter the recipe to include the exact brand of sweetened condensed coconut milk that works (not everyone reads the comment section). But I am looking forward to the rest of the recipes this looks like a super cool site!

    • Oh no!! I’m so sorry these cookies didn’t turn out for you, Tiffany. 🙁 I just look up the brand you used and it comes in a 14 oz can, so you didn’t use the full can right? Just 3/4 cup of it?

  7. we loved eating these straight from the freezer – it made taking only one cookie at a time, last a little longer too 😉

    • I’m so glad these cookies were a hit!! And yes, I’ve found that storing treats in the freezer helps to keep them around a bit longer. 🙂 Thanks for coming back to leave a comment and star rating. I really appreciate it.

  8. Super easy and delish!! I used chopped pecans instead of almonds because that’s what I had on hand and they turned out great! They are light but sweet enough they seem like a treat. Will make them again for sure.

  9. Mine flopped! I’m not sure what I did wrong! The condensed milk ran out from the cookies onto the parchment paper and turned into burnt sugar. I still gave it 4 stars because what I could save still was delicious! What did a do wrong? I measured everything correctly!

    • Oh no!! I’m so sorry to hear that Courtney. That happened to someone else, but he said he added too much milk so that’s why his ran out of the cookies. Did you used canned sweetened condensed milk or did you make your own?

      • I used 3/4 cup of canned sweetened condensed coconut milk. I will try and go a little lighter on it next time. The batter seemed a bit too wet. They were still delicious!

        • Hey Courtney – What brand did you use? I’m wondering if some of the brands are more liquidy than others. I used Let’s Do Organic and it was fine, but someone else said they used Nature’s Charm and hers also ran while cooking. Yeah, next time I’d add less condensed coconut milk to see if that helps!! I’m glad you still enjoyed them though!! 🙂

          • So I just made these and mine ran all over too ☹️ The brand of sweetened condensed coconut milk I used was “Andre Prost” (idk it’s just whatever they had at my grocery store). I actually tried these last weekend with the homemade sweetened condensed coconut milk and they did NOT run so this was a surprise. What a mess! Right now my pan looks more like I tried to make rice crispy treats so I guess I’ll cut them into squares and they should be fine…if I can get them off the paper. 😂 I was so looking forward to this because when I made them last weekend I was impatient and didn’t let my sweetened coconut milk cool enough before pouring it over the other ingredients and the chocolate chips got totally melted. Was thinking these were going to turn out better- nope! Oh well.

            • Hey Nicole! Thank you for reporting back. Did you use the whole can of Andre Prost sweetened condensed coconut milk? I looked it up and it looks like it’s an 11oz can.

  10. Loved these ! They make a great dairy free and gluten free treat. Would definitely recommend

  11. HiBrittany. These look awesome! Question: Have run out of canned coconut milk, so can’t make your coconut condensed milk recipe. 😞 Would it be okay to use regular (or light) sweetened condensed milk? That is currently in my pantry.

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