4 Ingredient Coconut Almond Cookies Recipe
Introduction
These 4 Ingredient Coconut Almond Cookies are a delightful treat that’s easy to make and full of flavor. With a chewy coconut base, crunchy almonds, and a hint of chocolate, they’re perfect for a quick snack or a simple dessert.
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
- Step 1: Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside.
- Step 2: Check if the sweetened condensed coconut milk is liquid. If solid, gently heat it in a small saucepan over very low heat until it becomes liquid. Let it cool for a few minutes.
- Step 3: In a medium bowl, combine coconut flakes, chocolate chips, chopped almonds, and the liquid sweetened condensed coconut milk. Stir until well coated. The mixture will be sticky and wet, which is normal.
- Step 4: Use a medium-large cookie scoop to portion the dough onto the prepared baking sheet.
- Step 5: Moisten the back of a spoon or your fingers with a little water and gently press each cookie to flatten slightly.
- Step 6: Bake for 12 to 14 minutes, or until the coconut flakes begin to turn golden brown.
- Step 7: Allow the cookies to cool completely on the baking sheet before serving.
Tips & Variations
- Use mini chocolate chips for more even distribution throughout the cookies.
- Substitute chopped walnuts or pecans for almonds if preferred.
- For a less sweet version, try using unsweetened chocolate or reduce the amount of chocolate chips.
- Ensure the sweetened condensed coconut milk is not overheated to prevent altering the texture.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator where they will last at least 7 days. Reheat briefly in a warm oven if you prefer them soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sweetened condensed milk instead of coconut milk?
Yes, regular sweetened condensed milk can be used, but it will change the flavor profile and make the cookies less coconut-forward.
Do these cookies need to be refrigerated?
They can be stored at room temperature for a few days, but refrigeration extends their freshness up to a week.
Print
4 Ingredient Coconut Almond Cookies Recipe
- Total Time: 24 minutes
- Yield: About 12–14 cookies 1x
- Diet: Gluten Free
Description
These 4 Ingredient Coconut Almond Cookies combine the nutty flavor of toasted coconut flakes, sweetened condensed coconut milk, crunchy salted almonds, and rich dark chocolate chips into an easy, naturally gluten-free treat. Perfectly chewy with a subtle golden crisp, these cookies require minimal ingredients and prep, making them an ideal quick bake for coconut lovers and those seeking a simple, delicious homemade cookie.
Ingredients
Cookies
- 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 Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies at the right temperature for even cooking.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
- Heat Coconut Milk if Needed: Check if your sweetened condensed coconut milk is liquid. If it has thickened, gently warm it in a small saucepan over very low heat until it becomes liquid, then remove from heat and cool slightly to avoid overheating.
- Mix Ingredients: In a medium mixing bowl, combine the unsweetened coconut flakes, dark chocolate chips, chopped salted almonds, and the liquid sweetened condensed coconut milk. Stir thoroughly until all dry ingredients are well coated and the dough becomes sticky and wet.
- Scoop Dough: Use a medium to large cookie scoop to portion the dough evenly onto the prepared baking sheet, spacing each mound to allow for slight spreading.
- Flatten Cookies: Moisten your fingers or the back of a spoon with a bit of water and gently press down each cookie dough mound to flatten slightly for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes or until the coconut flakes start turning a light golden brown, which indicates they are cooked through and slightly crisp on the edges.
- Cool and Store: Allow the cookies to cool completely on the baking sheet to set their structure. Once cooled, store in an airtight container at room temperature or in the refrigerator for longer freshness, lasting up to 7 days in the fridge.
Notes
- If your sweetened condensed coconut milk is thick, gently warming it makes mixing easier without overheating.
- Moistening your fingers or spoon helps flatten sticky dough without it sticking to your hands.
- Using parchment paper prevents sticking and helps with easy cleanup.
- Store cookies in an airtight container to maintain freshness and prevent moisture absorption.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Coconut cookies, Almond cookies, Easy 4 ingredient cookie, Gluten free cookies, Vegan cookies, Coconut almond dessert
