Easy Homemade 4 Ingredient Almond Joy Cookies
Easy Homemade 4 Ingredient Almond Joy Cookies
Introduction
Get ready for a taste of paradise with our Easy Homemade 4 Ingredient Almond Joy Cookies! If you adore that classic candy bar combination of sweet coconut, crunchy almonds, and rich chocolate, then this recipe is about to become your new favorite. We’ve distilled all that incredible flavor into a simple, fuss-free cookie that requires minimal effort and delivers maximum deliciousness. Perfect for a quick dessert, a potluck contribution, or simply satisfying that sweet craving, these cookies are chewy, chocolatey, and utterly irresistible. No fancy techniques, just pure, joyful flavor!
Ingredients
- 1 (14 ounce) bag sweetened shredded coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 cup chopped almonds, roasted or raw
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven & Prep: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Combine Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and chopped almonds. Mix thoroughly with a spoon or your hands until all ingredients are well incorporated and the mixture is sticky.
- Form Cookies: Using a small cookie scoop (about 1.5 tablespoons) or two spoons, drop rounded mounds of the mixture onto the prepared baking sheet. Gently shape them into somewhat uniform rounds or slight ovals, resembling a small candy bar. Leave about 1 inch between each cookie.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies will still be soft when you remove them from the oven.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Melt Chocolate: While the cookies are cooling, melt the semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring well after each, until smooth. Alternatively, use a double boiler method.
- Decorate: Once the cookies are completely cool, dip the bottoms of the cookies into the melted chocolate, or drizzle the melted chocolate over the tops using a spoon or a small pastry bag.
- Chill to Set: Place the chocolate-coated cookies back on the wire rack or on parchment paper. If drizzling, allow the chocolate to set at room temperature, or for quicker setting, place them in the refrigerator for 10-15 minutes.
- Serve & Enjoy: Once the chocolate is set, your Easy Homemade 4 Ingredient Almond Joy Cookies are ready to be devoured!
Pro Tips & Notes
- Don't Overbake: These cookies are meant to be chewy, so avoid overbaking. They should be just lightly golden on the edges.
- Chill Time is Key: Ensure the cookies are fully cooled before adding chocolate to prevent it from melting and sliding off. Chilling briefly after adding chocolate helps it set quickly and cleanly.
- Almond Variations: While chopped almonds are classic, feel free to use sliced almonds for a different texture, or even toast your almonds lightly before adding them for a deeper, nuttier flavor.
- Chocolate Your Way: Semi-sweet chocolate is standard, but you can experiment with dark chocolate for a richer flavor, or even milk chocolate if you prefer a sweeter profile.
- Storage: Store these cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
Nutrition Facts (per serving)
- Calories: ~180 per cookie
- Protein: ~2g
- Fat: ~12g
- Carbohydrates: ~18g
- Fiber: ~1g
- Sugars: ~15g
Frequently Asked Questions
- Q: Can I use unsweetened shredded coconut? A: While sweetened condensed milk adds a lot of sweetness, using unsweetened coconut will result in a less sweet cookie. If you prefer less sweetness, it's an option, but for the classic Almond Joy taste, sweetened coconut is recommended.
- Q: Do I have to use almonds? A: No, if you're not an almond fan, you can omit them for a pure coconut-chocolate treat, or substitute with another nut like pecans or walnuts, though it won't be a classic "Almond Joy" then!
- Q: How many cookies does this recipe make? A: This recipe typically yields about 24-30 cookies, depending on the size of your scoops.
- Q: Can these cookies be frozen? A: Yes, these cookies freeze well. Place them in a single layer on a baking sheet to freeze solid, then transfer to an airtight freezer-safe container or bag for up to 2-3 months. Thaw at room temperature before serving.