Can you make Almond Joy cookies without eggs?

Yes! This recipe is naturally egg-free, which makes it perfect for anyone with egg allergies. The sweetened condensed milk does all the work that eggs usually do, binding everything together and helping the cookies hold their shape. No substitutes needed.

Do Almond Joy cookies need to be refrigerated?

Nope! Thanks to the high sugar content from the condensed milk and sweetened coconut, these cookies stay fresh at room temperature for 1-2 weeks in an airtight container. I only refrigerate them if I want a firmer texture or if my kitchen is really warm.

Can I use unsweetened coconut instead of sweetened?

You can, but you'll need to add sugar to make up for the sweetness. Use 14 ounces of unsweetened coconut plus ½ cup granulated sugar. Mix the sugar with the coconut before adding the condensed milk. The texture will be slightly different — a bit less moist — but still delicious.

Why are my Almond Joy cookies spreading too much?

This usually happens when the oven isn't hot enough or you're not using parchment paper. Make sure your oven is fully preheated to 325°F. If your kitchen is very warm, try refrigerating the dough for 30 minutes before baking.

Almond Joy Cookies (Just 4 Ingredients!)

Name: Almond Joy Cookies (Just 4 Ingredients!)
Prep time: 20 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 package (14 ounces) sweetened shredded coconut; 1 can (14 ounces) sweetened condensed milk; 1¼ cups chopped toasted almonds; 1½ cups semisweet chocolate chips

Almond Joy Cookies (Just 4 Ingredients!)

Delicious chocolate coconut cookie ball in white cupcake liner on marble surface. Perfect for party desserts.

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These chewy Almond Joy cookies taste exactly like the iconic candy bar! Made with just 4 ingredients and ready in 35 minutes.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: about 45 cookies 1x
Category: Dessert
Cuisine: American

Ingredients

Units Scale

Ingredients

1 package (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1 1/4 cups chopped toasted almonds
1 1/2 cups semisweet chocolate chips

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Instructions

Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper.
Combine ingredients: In a large bowl, mix together the sweetened coconut, sweetened condensed milk, toasted almonds, and chocolate chips. Stir with a wooden spoon or sturdy spatula until well combined and all the coconut is evenly coated with condensed milk.
Shape cookies: Using a tablespoon or small cookie scoop (about 1½ tablespoons capacity), drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake: Place in preheated oven and bake for 23-25 minutes, rotating the pan halfway through, until cookies are golden brown around the edges. The centers will still look slightly soft — this is correct.
Cool: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack. Cool for at least 10-15 minutes before serving.

Store: Once completely cool, store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 12 months.

Notes

Make ahead: Cookie dough can be scooped and refrigerated for up to 24 hours before baking. Unbaked dough portions can also be frozen for up to 3 months.
Nut substitutions: Try macadamia nuts, cashews, or pecans instead of almonds.
Chocolate options: Milk chocolate or dark chocolate chips work wonderfully.

Add-ins: Fold in ½ cup dried cherries, cranberries, or chopped dried pineapple for extra flavor.

Nutrition

Serving Size: 1 cookie
Calories: 105
Sugar: 11g
Sodium: 31mg
Fat: 6g
Saturated Fat: 4g
Carbohydrates: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 3mg

Find it online: https://allcookierecipes.com/almond-joy-cookies/