4-Ingredient Almond Coconut Cookies

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 flake coconut  make sure you use use flake coconut that looks like longer strands, not shredded coconut or coconut flakes that looks more like chips.
  • 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 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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plate of almond coconut cookies make with chopped almond, coconut flakes and chocolate chips.

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 flake coconut*
  • 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

  • Make sure you look for flaked coconut that is in longer strands, not coconut flakes that looks more like chips.
  • 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

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

    78 comments
    1. Joie
      March 30, 2021 AT 3:48 pm

      First time I made these, they turned out perfectly – love them. I am on low FODMAP, so these are great!! I dont know what happened the 2nd time, but like others – they turned into pools and looked like wide brimmed hats. 🙁 I used all the same ingredients. I think next time i’ll try less evap milk as others suggested.

      1. Brittany Mullins
        March 30, 2021 AT 11:50 pm

        Oh no!! Did you use different coconut or a different brand of sweetened condensed coconut milk the second time?

    2. Emilee
      March 28, 2021 AT 10:01 am

      So I couldn’t find unsweetened coconut but other than that I followed the instructions. First pan, the condensed milk ran all over. I added an egg and chilled the rest of the mix for a couple of hours and it held a little better but still ran. They taste amazing though and I would like to perfect them because my sister is gluten free and loves coconut!

      1. Brittany Mullins
        March 28, 2021 AT 10:24 pm

        What kind of coconut did you end up using? That was probably the reason for the cookies spreading! I’m glad you were able to save them and that they tasted good. 🙂

    3. Joan
      March 20, 2021 AT 12:41 pm

      I underestimated the amount of coconut flakes i had, so i compensated with coconut flour, but then the dough looked too dry, so i added an egg. At this point i realize, it’s not even the same recipe anymore. I also forgot the chocolate chips, so i dipped the finished cookies in melted chocolate and sprinkled with coarse salt. All of that to say: the condensed milk i used was the same brand as in-recipe, and the cookies didn’t melt or spread like mentioned in the comments. They were delicious, and i just had 3 for breakfast. Looking forward to trying this recipe again, the way it was written! Thanks!

      1. Brittany Mullins
        March 22, 2021 AT 3:03 pm

        So glad this recipe ended up turning out for you, Joan!!

    4. Roxane
      March 16, 2021 AT 6:48 pm

      Not sure how to rate it, sounded like the perfect recipe for my mom but twice they have just turned into puddles and not cookies.

      1. Brittany Mullins
        March 16, 2021 AT 11:45 pm

        Oh no!! I’m so sorry to hear that, Roxane. What type of coconut did you use?

    5. Alana
      March 1, 2021 AT 2:09 pm

      I made these last night for my family and they were a hit all around! My husband is gluten free and it’s so nice to find yummy desserts like these that he can eat! Thank you!

      1. Brittany Mullins
        March 1, 2021 AT 8:43 pm

        So glad these cookies were a hit, Alana!! Thanks for the review. I so appreciate it!!

    6. Michele
      February 21, 2021 AT 10:17 pm

      This is pretty tasty for a 4-ingredient dessert. I used pecans instead of almonds (I’m not much of an almond fan) and the flavors really complimented each other well. I had a hard time making balls because it seems to want to stick to everything but together. So I made smaller cookie balls, didn’t press them down since I saw people had trouble with them spreading, and baked for 8 minutes, which ended up being a perfect time. The edges do brown more than the tops, but overall very tasty.

      1. Brittany Mullins
        February 22, 2021 AT 9:50 pm

        I’m glad you enjoyed these cookies, Michele. Thanks for making them and for coming back to leave your feedback. I so appreciate it!

    7. Laurie Clark
      February 16, 2021 AT 12:13 pm

      Getting the ingredients to try these. Is there a reason the almonds have to be salted? Can I just chop my plain, raw almonds? They look good 🙂

      1. Brittany Mullins
        February 16, 2021 AT 9:19 pm

        You can use raw almonds! Let me know how these turn out for you. 🙂

    8. Chrissy
      February 7, 2021 AT 12:37 pm

      Tastes good, a little sweet for me but my son and husband liked it.I won’t make it again because like most of the other reviews (wish I read first), mine spread and made a mess. They were not cookies, but we salvaged what we could because it cost alot for the ingredients. I’ve made many great recipes from this site, but this one just didn’t work for me.

      1. Brittany Mullins
        February 7, 2021 AT 2:08 pm

        So sorry to hear that, Chrissy. What type of coconut did you use? Were they strands or more chip-like? That’s usually the reason for the spreading.

    9. Narelle
      January 9, 2021 AT 10:37 pm

      After reading the reviews I decided to slightly reduce the amount of condensed coconut milk and my cookies turned out perfectly. Also I didn’t have anyone sweetened condensed coconut milk so I made my own, so not sure if this made a difference. These cookies are absolutely amazing!

      1. Brittany Mullins
        January 10, 2021 AT 11:51 pm

        Oh yay!! I’m so glad these cookies turned out for you, Narelle. Thanks for trying them and for coming back to leave a review. It’s super helpful for other readers, so I appreciate it. 🙂

    10. Serenna
      December 28, 2020 AT 10:03 am

      These came our great! I put a fan on them once I took them out of the oven to cool faster so they didn’t spread

      1. Brittany Mullins
        December 29, 2020 AT 2:30 am

        Oh yay!! So glad these cookies turned out for you. Thanks for making them and for coming back to leave a review. I so appreciate it!

    11. Karen
      December 22, 2020 AT 6:33 am

      I gave this recipe a try despite reading some of the other reviews. I used coconut with longer strands but the cookies still spread out. I was making these to give away but can’t because of the way they look (although the taste pretty good). Maybe the recipe can be tweaked to make it a cookie bar that can be cut?

      1. Brittany Mullins
        December 22, 2020 AT 6:35 pm

        Oh no!! I’m so sorry to hear that. What sweetened condensed coconut milk did you use?

    12. Goe
      December 13, 2020 AT 9:43 pm

      I followed the instructions 100% – used strand coconut, heated the sweetened condensed coconut milk and allowed it to cool a bit, placed the cookies on the sheet and smoothed them down, everything. And yet mine continue to spread 4 times the size of the plop. How did you get them to hold their shape? I’ve tried 3 batches and they all turned out to be horrible sticky messes with burnt edges sharp enough to cut diamonds. 😭

      1. Brittany Mullins
        December 13, 2020 AT 10:40 pm

        Oh no!! I’m so sorry to hear that these didn’t turn out for you. Do you mind sending a link to the coconut you used? I’ve found that the type of coconut is usually the issue with spreading. Also, what brand sweetened condensed coconut milk did you use?

        1. Goe
          December 14, 2020 AT 9:02 am

          I used Great Value coconut flakes, and Andre Prost sweetened condensed coconut milk. If the recipe calls for specific brands, wouldn’t that be helpful to include in the recipe?

          1. Brittany Mullins
            December 14, 2020 AT 11:51 pm

            It doesn’t have to be a specific brand, I was just curious what brand you used. Just making sure you used unsweetened coconut flakes, correct? And you didn’t use the full can of sweetened condensed coconut milk, but measured out 3/4 cup? Just trying to troubleshoot to see what might have caused them to melt in the oven!

    13. Meagan
      November 24, 2020 AT 6:15 pm

      This is the most amazing recipe! I love coconut and this recipe tastes like coconut candy.
      I read all of the comments that indicated the batter was drippy. I have not encountered that. However, I missed the note that said an entire can of sweetened condensed coconut milk is the equivalent of 3/4 a cup. I measured the sweetened condensed coconut milk into a measuring cup. The dough is a little crumbly. The cookies are cooling now and I’m hoping the will harden a bit once cooled. They look beautiful and are toasted perfectly at 14 minutes just like the recipe said.
      Thanks for such an amazing recipe!

      1. Brittany Mullins
        November 24, 2020 AT 6:56 pm

        Hey Meagan – I’m so glad these cookies turned out for you!! Keep me posted how they turn out once they have cooled down. 🙂

    14. Alyssa
      October 29, 2020 AT 2:56 pm

      Hi Brittany,
      I used regular sweetened condensed milk, forgot to toast the coconut, but they turned out perfect, just like your photos and are delicious!!!

      1. Brittany Mullins
        November 2, 2020 AT 12:31 am

        Oh yay!! That makes me so happy to hear!! I’m so glad they turned out for you. Thanks for coming back to leave a review, I so appreciate it!

    15. Pammy
      October 26, 2020 AT 10:46 pm

      Maybe adding a tablespoon of flour would help make them not as runny?

      1. Brittany Mullins
        October 27, 2020 AT 4:26 pm

        I’m not sure! I didn’t have any issues with the cookies running when testing this recipe, so I’m trying to figure out why many people are having issues. I have a feeling it has to do with the brand of condensed coconut milk.

    16. Jacey
      October 25, 2020 AT 1:34 am

      Hi! So I also used to sweetened condensed coconut milk from Walmart, and measured out 3/4 cup like the recipe says. Mine also became super runny while baking, but as soon as I pulled them out of the oven, I got a spatula and pushed all the runny parts back into the center of the cookie before it started to harden. And it turned out just fine this way!!!I put them on a plate, and you’d never be able to notice they were once runny at all. Love the recipe, and these cookies are amazing! Thanks a ton

      1. Brittany Mullins
        November 24, 2020 AT 6:57 pm

        Hey Jacey – What kind of coconut did you use? I re-tested these the other week and tried coconut flakes (more chip-like) and flaked coconut (more stand-like) and the coconut flakes that were more like chips definitely turned out to be super runny. It needs to be the flaked coconut that is strands (like in the photos).

    17. Nancy Addison
      October 11, 2020 AT 5:01 pm

      I was so excited for these but I’m not even done cooking them and can tell they aren’t going to turn out. I used exactly 3/4C Sweetened Condensed coconut Milk (Nature’s Charm) and they are a runny mess. I’m going to put them in the freeze, I hope that saves them!

      1. Brittany Mullins
        October 12, 2020 AT 12:42 am

        Oh no!! I’m so sorry to hear that, Nancy. Did the sweetened condensed milk seem super runny to you in the can? I’m wondering if some brands are more runny than others. Hopefully you’re able to save them after putting them in the freezer.

    18. Dimi
      September 25, 2020 AT 8:40 pm

      I wish I read the reviews before making them. I used 3/4 cup canned sweet condensed coconut milk and I’ve had the same problem as many others. I will try them again some other time with a lot less condensed coconut milk.

      1. Brittany Mullins
        September 28, 2020 AT 3:05 pm

        Oh no! Sorry you had issues with these cookies, Dimi. What brand of canned sweetened condensed coconut milk did you end up using?

    19. Jenny Helena Cronenwett
      August 18, 2020 AT 5:10 pm

      These turned out awesome! Cant they be frozen?

      1. Brittany Mullins
        August 19, 2020 AT 2:35 pm

        Totally! They should last a few months in the freezer.

    20. Sandra
      July 29, 2020 AT 7:07 pm

      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?

      1. Brittany Mullins
        August 3, 2020 AT 1:02 am

        Oh no! I’m so sorry to hear that, Sandra. 🙁 What size was can? Did you use the whole thing?

    21. Ledia
      June 23, 2020 AT 2:44 am

      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.

      1. Brittany Mullins
        June 23, 2020 AT 10:23 am

        Oh yay!! So glad these cookies still turned out for you, Ledia! Thanks so much for trying this recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    22. Ashley
      June 5, 2020 AT 7:14 am

      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!

      1. Brittany Mullins
        June 5, 2020 AT 4:15 pm

        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!! 🙂

    23. Sheryl
      May 23, 2020 AT 8:49 am

      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!

      1. Brittany Mullins
        May 25, 2020 AT 11:51 pm

        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?

    24. Tracy
      May 9, 2020 AT 3:05 pm

      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.

      1. Brittany Mullins
        May 12, 2020 AT 9:21 pm

        Oh no!! I’m so sorry to hear that, Tracy. 🙁 What brand did you use?

    25. Tiffany
      April 29, 2020 AT 6:00 pm

      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!

      1. Brittany Mullins
        May 1, 2020 AT 5:43 pm

        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?

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS