I came across this simple recipe and I love how these cookies turn out crisp on the edges and chewy in the center. They come together in minutes, and the air fryer makes the whole process even easier.
Why You’ll Love This Recipe
I love that this recipe needs only four ingredients and almost no prep work. There’s no flour, no butter mixing, and no waiting around. I just mix everything in one bowl, shape the cookies, and let the air fryer do the work. The mix of coconut flakes, sliced almonds, and chocolate chips gives me the perfect blend of texture and flavor, while sweetened condensed milk binds everything together beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsweetened coconut flakes
1 cup sliced almonds
1 cup chocolate chips
¾ cup sweetened condensed milk
Directions
In a medium bowl, I combine the coconut flakes, sliced almonds, and chocolate chips.
I pour in the sweetened condensed milk and stir until the mixture is sticky and fully coated. If it feels too dry, I add a little more condensed milk; if it’s too wet, I add a bit more coconut.
I line my air fryer basket with parchment paper, scoop heaping tablespoons of dough, and lightly flatten each cookie.
I set the air fryer to 350°F (175°C) and cook the cookies for 10–12 minutes, checking early since air fryers vary.
I let the cookies cool on the parchment paper for at least 10–15 minutes so they firm up properly.
Servings And Timing
Makes: 12 cookies
Prep Time: about 5 minutes
Cook Time: 10–12 minutes
Cool Time: about 10 minutes
Total Time: about 25 minutes
Variations
Tropical: I swap the chocolate chips for dried pineapple or mango for a fruit-forward twist.
Double Chocolate: I replace some of the coconut with a spoonful of cocoa powder for a richer chocolate flavor.
Nut Swap: I use walnuts or pecans instead of almonds when I want a deeper nutty taste.
Cranberry Almond: I replace the chocolate chips with dried cranberries for tart sweetness.
Mocha: I add a teaspoon of instant espresso powder to the condensed milk for a subtle coffee flavor.
Storage/Reheating
Once the cookies cool completely, I store them in an airtight container at room temperature for up to 3–4 days. They stay chewy and flavorful.
To reheat, I warm one in the microwave for about 20–30 seconds or pop it in the air fryer on low heat for a minute to revive the edges.
FAQs
How do I fix a mixture that’s too crumbly?
If the mixture feels dry and won’t hold together, I add another tablespoon of condensed milk and make sure I press each cookie firmly when shaping.
Can I bake these in a regular oven?
Yes. I set my oven to 325°F (160°C) and bake the cookies for 12–15 minutes until the edges look golden.
Can I make these vegan?
I can make a vegan version by using dairy-free chocolate chips and plant-based sweetened condensed coconut milk.
Can I use sweetened coconut flakes?
Yes, sweetened coconut works and will make the cookies a bit sweeter and slightly softer, but still delicious.
How do I get crisp edges and chewy centers?
I make sure each cookie is compact, cook them just until the edges brown, and always let them cool fully so the centers set to the perfect chewiness.
Conclusion
I love how quick and effortless these cookies are, and the combination of coconut, almonds, and chocolate gives me a treat that tastes far more complex than the ingredient list suggests. They’re perfect for last-minute cravings, quick desserts, or any time I want something sweet without turning on the oven.
These 4-Ingredient Coconut Almond Chocolate Chip Cookies are quick, chewy, and crisp-edged treats made in the air fryer. With just coconut flakes, sliced almonds, chocolate chips, and sweetened condensed milk, they’re the perfect no-fuss dessert.
Total Time:25 minutes
Yield:12 cookies
Ingredients
1 cup unsweetened coconut flakes
1 cup sliced almonds
1 cup chocolate chips
¾ cup sweetened condensed milk
Instructions
In a medium bowl, combine coconut flakes, sliced almonds, and chocolate chips.
Add sweetened condensed milk and stir until the mixture is evenly coated and sticky. Adjust with more coconut or milk if needed.
Line air fryer basket with parchment paper. Scoop heaping tablespoons of the dough and slightly flatten each cookie.
Air fry at 350°F (175°C) for 10–12 minutes until golden on the edges. Check early as cook times may vary.
Let cookies cool on the parchment for 10–15 minutes to firm up before serving.
Notes
If the dough is too crumbly, add extra sweetened condensed milk a tablespoon at a time.
Swap chocolate chips for dried fruit or use different nuts for variety.
Cookies firm up as they cool—don’t skip the resting time after air frying.
Can be baked in a conventional oven at 325°F (160°C) for 12–15 minutes.
Use vegan condensed milk and chocolate for a dairy-free version.
