Almond Joy Cookies

Only four ingredients to make this simple but delicious (and gluten-free) cookie that tastes like an Almond Joy candy bar.
Course Cookie, Dessert
Cuisine American
Keyword almond joy cookies, cookies, flourless cookies, macaroons
Prep Time 20 minutes
Cook Time 11 minutes
Servings 48 cookies
Calories 105kcal
Author Brianne @ Cupcakes & Kale Chips (adapted from The Fountain Avenue Kitchen's 2-Ingredient Crispy Coconut Macaroons)


  • 14 oz. bag sweetened shredded coconut
  • 14 oz. can sweetened condensed milk
  • Whole almonds about 3 1/2 - 4 dozen, one per cookie
  • 8-10 oz. dark chocolate


  • Preheat the oven to 350°F.
  • In a large mixing bowl, mix the coconut and the condensed milk until the coconut is evenly coated.
  • Place mounds of the mixture on a parchment-lined baking sheet. I sprayed a small cookie scoop with nonstick spray, and this worked very well. Ann says that she presses the mixture into a round tablespoon measuring spoon and slightly overfills it. Then she works it out with fingers and pats it gently into an evenly-shaped mound. Coating the spoon and or fingers with butter or oil helps.
  • Gently press one almond into the top of each cookie.
  • Place the pan in the oven, and, after about 4 minutes, press the almonds further into the coconut, flattening as much as you like depending on how thin and/or crispy you want your cookies.
  • Bake for another 4-7 minutes, or until as browned and crispy as you like them. Watch closely during the last few minutes.
  • Remove from the oven, and cool completely.
  • Melt the chocolate in the microwave or a double boiler.
  • Dip the bottom of each cookie in the melted chocolate, and place on wax paper until they cool and harden.
  • Store in an airtight container, separating the layers with wax paper.


The amount of spreading of the cookies seems to depend on whether the coconut used contains cornstarch. Please see The Fountain Avenue Kitchen's recipe for 2-Ingredient Coconut Macaroons for information about this. My coconut did not contain cornstarch. I had to bake on the longer end of the time given, and mine did not brown as much as Ann's. The ones I kept mounded together did not spread much, but those I flattened a little more spread a bit.


Serving: 1cookie | Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg