Name: Italian Almond Joy Cookies Made with Almond Flour
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1 1/2 cups sweetened shredded coconut; 2/3 cup semi-sweet chocolate chips; 2/3 cup lightly salted almonds; 1/2 cup almond flour; 1/4 teaspoon salt; 1 (14 oz) can sweetened condensed milk

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These Italian Almond Cookies are a personal favorite. They’re soft and chewy, like a coconut cloud wrapped in melted chocolate and finished with a kiss of almond. If you’re anything like me, you’ve probably snuck one (or three) straight off the baking tray—no shame in that. I first made a batch of these for a Sunday family dinner. The tray barely hit the table before hands swooped in like it was a game of cookie Jenga. My cousin even asked if I bought them from a fancy bakery. Nope, just me, my oven, and a bag of shredded coconut. They’re made with only a few ingredients, but the flavor payoff is huge. If you’re looking for almond recipes or almond flour desserts that don’t taste like health food, these check all the boxes. And since they use no flour or butter, I’d call them a win in the healthy almond flour recipes category. Let’s get baking, shall we?

1) Key Takeaways
2) Easy Italian Almond Joy Cookies Recipe
3) Ingredients for Italian Almond Joy Cookies
4) How to Make Italian Almond Joy Cookies
5) Tips for Making Italian Almond Joy Cookies
6) Making Italian Almond Joy Cookies Ahead of Time
7) Storing Leftover Italian Almond Joy Cookies
8) Try these dessert recipes next!
9) Italian Almond Joy Cookies Recipe
10) Nutrition

1) Key Takeaways

Only six ingredients needed for chewy, coconut-rich almond cookies
No flour or eggs required which makes these gluten-free and simple
Perfect for holiday trays, bake sales, or a sweet afternoon snack
Customizable with dark or milk chocolate and different nut options

2) Easy Italian Almond Joy Cookies Recipe

If you’ve ever stood in front of your pantry, craving something sweet, and settled for a spoonful of peanut butter… you’re not alone. I’ve done it more times than I can count. But these Italian Almond Cookies have saved me from that sad snack fate. Twice now, I’ve whipped these up using nothing but a can of condensed milk and whatever was left in my baking drawer.

This recipe skips the usual cookie fuss. No eggs. No mixers. No chill time. Just scoop, bake, and try not to burn your tongue taste-testing one straight off the tray. They come out golden on the edges, soft in the middle, and smell like a chocolate-coconut daydream. The kind you want to hide from your family but know you’ll get caught anyway.

If you’re into almond flour desserts that don’t taste “healthy,” you’re in luck. These hit all the sweet spots and check the box for almond recipes that feel indulgent without all the effort. They’re part almond cookie, part candy bar, and 100 percent crave-worthy.

3) Ingredients for Italian Almond Joy Cookies

Sweetened Shredded Coconut: This is the chewy, sticky base of these cookies. It gives each bite that tropical sweetness and texture that holds everything together.

Semi-Sweet Chocolate Chips: These melt just enough in the oven to make the cookies feel like dessert bars without needing extra steps or drizzling. Use a good-quality brand for the best taste.

Lightly Salted Almonds: The crunch balances the sweetness. I like using whole almonds, but you can roughly chop them for a more even texture.

Almond Flour: This replaces traditional flour. It keeps the texture soft but with a slight nuttiness that deepens the flavor. Great for anyone following almond flour recipes or just wanting something naturally gluten-free.

Salt: A pinch is all you need to keep things from tasting flat. It pulls all the sweet and nutty flavors together.

Sweetened Condensed Milk: This acts as the glue. It binds all the ingredients without needing butter or eggs. It also adds richness and makes the cookies chewy instead of crumbly.

4) How to Make Italian Almond Joy Cookies

Step 1: Preheat your oven to 325°F. Line a baking sheet with parchment paper. Trust me, don’t skip the parchment unless you enjoy chiseling cookies off a pan.

Step 2: In a big bowl, toss together the coconut, chocolate chips, almonds, almond flour, and a pinch of salt. It’s okay if it looks like a trail mix party at this stage.

Step 3: Pour in the condensed milk. Now, stir like you mean it. Everything should be coated and stick together. The batter will be thick and sticky—that’s what we want.

Step 4: Scoop tablespoon-sized portions onto your baking sheet. They don’t spread much, so shape them a bit with your fingers if you want a uniform look.

Step 5: Bake for about 12 to 14 minutes. Keep an eye on the edges—they should be golden brown. That’s your cue that the cookies are done.

Step 6: Let them cool completely on the pan. This part’s important. Move them too early and they might fall apart. Patience gets rewarded with perfect cookies.

5) Tips for Making Italian Almond Joy Cookies

Don’t skip the salt. Even though it’s a sweet cookie, that little bit of salt makes the chocolate and coconut flavors pop. It gives balance, especially with sweetened condensed milk in the mix.

Shape the cookies by hand if needed. This batter is a bit sticky, so wet your fingers slightly to shape them into perfect little mounds. You don’t have to be precise—rustic works here.

For best results, use freshly opened ingredients. Shredded coconut that’s been hanging out in the back of the pantry tends to dry out. Soft coconut gives the cookies that chewy, satisfying bite we’re after in almond flour desserts like these.

6) Making Italian Almond Joy Cookies Ahead of Time

When I’m prepping for guests or just craving a no-fuss treat later in the week, I make a double batch of these cookies. You can mix everything the night before and refrigerate the dough. Just press plastic wrap tightly over the bowl so it doesn’t dry out.

They bake up just the same, whether fresh or chilled. If you’re using the fridge method, give them a couple of extra minutes in the oven. Not too much—just enough to bring everything back to life.

Whether you’re planning ahead or caught in a snack emergency, this is one of those almond milk recipes that holds up beautifully with a little prep work and a lot of reward.

7) Storing Leftover Italian Almond Joy Cookies

Once they’ve cooled, pop the cookies into an airtight container. Keep them on the counter if you plan to eat them within a few days. They stay chewy and fresh for up to four days.

For longer storage, freeze them. Lay the cookies flat in a single layer with parchment between them to keep things neat. You can grab one straight from the freezer and let it thaw for a few minutes—or not. I’ve eaten one still half-frozen. No regrets.

With recipes for cookies like these, it’s nice to know you’ve got a stash tucked away for when the craving hits again. Because it will.

8) Try these dessert recipes next!

9) Italian Almond Joy Cookies Recipe