4-Ingredient Almond Coconut Cookies
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Published Apr 02, 2020, Updated Aug 09, 2023
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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!
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!
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.
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.
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. 🙂
More Cookie Recipes You Might Enjoy
- Healthy Coconut Macaroons
- Coconut Flour Cookies
- Gluten-Free Peanut Butter Monster Cookies
- Oatmeal Chia Cookies
- Healthy No Bake Cookies
- 5-Ingredient Peanut Butter Protein Cookies
- Lemon Almond Flour Cookies
- Almond Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
4 Ingredient Coconut Almond Cookies
Ingredients
- 2 cups unsweetened flake coconut*
- ½ cup dark chocolate chips, mini or regular*
- 3 Tablespoons chopped salted almonds
- ½ cup sweetened condensed coconut milk*
Instructions
- Preheat the oven to 325°F.
- Line a large baking sheet with parchment paper and set aside.
- 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.
- 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.
- Use a medium-large cookie scoop to scoop out dough and place on to your prepared baking sheet with parchment paper.
- Using the back of a spoon or your fingers (moistened with a little water), press each cookie down a bit to flatten.
- Bake cookies for 12 to 14 minutes or until the coconut flakes are just starting to turn golden brown.
- 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.
Video
Notes
- Make sure you look for flaked coconut that is in longer strands, not coconut flakes that looks more like chips.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maybe adding a tablespoon of flour would help make them not as runny?
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.
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
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).
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!
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.
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.
Oh no! Sorry you had issues with these cookies, Dimi. What brand of canned sweetened condensed coconut milk did you end up using?
These turned out awesome! Cant they be frozen?
Totally! They should last a few months in the freezer.
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?
Oh no! I’m so sorry to hear that, Sandra. 🙁 What size was can? Did you use the whole thing?
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.
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. 🙂
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!! 🙂
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?
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.
Oh no!! I’m so sorry to hear that, Tracy. 🙁 What brand did you use?