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4 Ingredient Coconut Almond Cookies
4 from 606 votes

4 Ingredient Coconut Almond Cookies

These 4 Ingredient Coconut Almond Cookies combine unsweetened flaked coconut, sweetened condensed coconut milk, chopped salted almonds, and dark chocolate chips for a simple yet textured cookie. The dough, sticky and moist from the condensed milk, is scooped and gently flattened before baking, yielding cookies with a toasted coconut flavor accented by crunchy nuts and bits of chocolate.

Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
Servings: 18
Calories: 113 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups flake coconut unsweetened
  • ½ cup dark chocolate chips mini or regular*
  • 3 Tablespoons almonds chopped, salted
  • ½ cup coconut milk sweetened condensed

Instructions

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  1. Preheat the oven to 325°F.
  2. Line a large baking sheet with parchment paper and set aside.
  3. 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. 
  4. 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.
  5. Use a medium-large cookie scoop to scoop out dough and place on to your prepared baking sheet with parchment paper. 
  6. Using the back of a spoon or your fingers (moistened with a little water), press each cookie down a bit to flatten.
  7. Bake cookies for 12 to 14 minutes or until the coconut flakes are just starting to turn golden brown. 
  8. 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. 

Notes

  • Heating sweetened condensed coconut milk ensures it is liquid and blends well if previously cooled and solidified.
  • Choose flaked coconut with longer strands for better texture instead of small chip-like flakes.
  • Mini or regular chocolate chips can be used according to preference.
  • For vegan cookies, use dairy-free chocolate chips.

Nutrition Information

Serving 1cookie Calories 113kcal (6%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 7g (35%) Sodium 3mg (0%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 113

% Daily Value*

Serving 1cookie
Calories 113kcal 6%
Carbohydrates 9g 3%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 7g 35%
Sodium 3mg 0%
Fiber 2g 8%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.