4-Ingredient Almond Coconut Cookies
These almond coconut cookies are soft, chewy, and made with just 4 ingredients — perfect for a quick treat baked in the oven, boosted with the speed of pressure prep!
Equipment
- 1 Mixing bowl to combine ingredients
- 1 Spoon or scoop to portion dough
- 1 Baking sheet with parchment paper for baking
- 1 Wire rack for cooling cookies
Ingredients
Main Ingredients
- 2 cups unsweetened flake coconut toasty and chewy
- ½ cup dark chocolate chips mini or regular
- 3 tablespoons chopped salted almonds adds crunch
- ½ cup sweetened condensed coconut milk keeps cookies moist
Instructions
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine coconut flakes, chocolate chips, and chopped salted almonds.
- Add sweetened condensed coconut milk and stir until everything is well coated.
- Use a scoop or spoon to drop tablespoon-sized portions onto parchment-lined baking sheet and flatten slightly.
- Bake for 12–14 minutes until edges are lightly golden. Cool on baking sheet 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life. Freeze for extended storage and reheat as needed.