4 Ingredient Coconut Almond Cookies Recipe
Introduction
These 4 Ingredient Coconut Almond Cookies are a simple and delicious treat perfect for any snack time. With the natural sweetness of coconut and a touch of chocolate and almonds, they come together quickly and require minimal ingredients.
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 and line a large baking sheet with parchment paper.
- Step 2: Check if the sweetened condensed coconut milk is liquid. If not, gently heat it in a small saucepan over very low heat until it becomes liquid, then 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 well to coat everything evenly; the mixture will be sticky.
- Step 4: Use a medium-large cookie scoop to drop the dough onto the prepared baking sheet.
- Step 5: Press each cookie down slightly using the back of a spoon or moistened fingers to flatten them a bit.
- Step 6: Bake for 12 to 14 minutes, or until the coconut flakes start to turn golden brown.
- Step 7: Allow the cookies to cool completely on the baking sheet before serving.
Tips & Variations
- You can substitute chopped walnuts or pecans for the almonds to change the nutty flavor.
- Use mini chocolate chips for a more even chocolate distribution throughout the cookies.
- If you prefer, try sweetened condensed dairy milk instead of the coconut version for a different sweetness profile.
Storage
Store the cookies in an airtight container at room temperature for a few days or refrigerate for up to 7 days to keep them fresh. When ready to enjoy, bring refrigerated cookies to room temperature or warm briefly for a soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sweetened condensed milk instead of the coconut version?
Yes, regular sweetened condensed milk can be used and will slightly change the flavor but still provide the necessary sweetness and binding.
Do these cookies need to be refrigerated?
They do not need to be refrigerated but keeping them in the fridge will extend their freshness up to a week. At room temperature, they should be eaten within a few days.
Print4 Ingredient Coconut Almond Cookies Recipe
Delicious and easy-to-make 4 Ingredient Coconut Almond Cookies featuring a chewy texture with sweetened condensed coconut milk, crunchy salted almonds, and rich dark chocolate chips. These gluten-free, dairy-free treats are perfect for a quick snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups unsweetened flake coconut
- ½ cup dark chocolate chips (mini or regular)
- 3 tablespoons chopped salted almonds
Wet Ingredients
- ½ cup sweetened condensed coconut milk
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper to prevent sticking.
- Prepare the sweetened condensed coconut milk: Check if your sweetened condensed coconut milk is liquid. If solid or thick, gently heat it in a small saucepan over very low heat until it becomes liquid. Avoid overheating, then remove from heat and let it cool for a few minutes.
- Combine ingredients: In a medium mixing bowl, mix together the unsweetened flake coconut, dark chocolate chips, chopped salted almonds, and the liquid sweetened condensed coconut milk until all ingredients are well coated and form a sticky dough.
- Shape the cookies: Using a medium-large cookie scoop, portion the dough onto the baking sheet lined with parchment paper. Use the back of a spoon or your moistened fingers to gently press and flatten each cookie slightly.
- Bake: Place the baking sheet in the oven and bake the cookies for 12 to 14 minutes or until the coconut flakes start to turn a light golden brown.
- Cool and store: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving. Store in an airtight container at room temperature or refrigerate for longer storage. Cookies will keep fresh for at least 7 days in the fridge.
Notes
- Ensure the sweetened condensed coconut milk is in a liquid state before mixing to achieve the right dough consistency.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- You can substitute salted almonds with unsalted if preferred, but reduce added salt elsewhere.
- Mini chocolate chips help distribute chocolate flavor evenly throughout the cookie.
- Store cookies in an airtight container to maintain freshness and chewiness.
Keywords: Coconut almond cookies, gluten-free cookies, 4 ingredient cookies, dairy-free cookies, easy cookies, chocolate chip cookies, coconut cookies
