Coconut Almond Cookies Recipe

Introduction

Coconut Almond Cookies are a delightful, naturally sweet treat combining the rich flavors of coconut and almond. These easy-to-make cookies are moist, chewy, and perfect for a wholesome snack or dessert.

Ingredients

• 1 ¼ cup desiccated coconut (ultra thin, unsweetened)
• ¾ cup almond flour
• 3 tablespoons canned coconut milk (stir can before measuring)
• ⅓ cup maple syrup
• ¼ teaspoon almond extract (optional)
• 1 pinch salt (optional)
• 10 raw almonds (1 per cookie, for decoration)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease it with cooking oil spray. Set aside.
2. Step 2: In a mixing bowl, combine the desiccated coconut, almond flour, maple syrup, coconut milk, and optional almond extract and salt. Stir well until fully mixed.
3. Step 3: Check the consistency of the batter. It should be moist and stick together when pressed. If too dry, add a little more maple syrup; if too wet, add more almond flour.
4. Step 4: Grease a small cookie dough scoop, scoop out some batter, and press firmly to compact it.
5. Step 5: Release each cookie onto the baking sheet, leaving about a thumb’s width of space between cookies. Flatten each cookie gently with the palm of your hand, pressing a raw almond into the center.
6. Step 6: Bake the cookies for 12 minutes until golden brown.
7. Step 7: Let the cookies cool on the tray until they harden, then transfer to a cooling rack.

Tips & Variations

• Use ultra-thin desiccated coconut for the best texture. Thicker flakes may make the cookies too crumbly.
• To add a citrus twist, try adding a teaspoon of lemon or orange zest to the batter.
• For a sweeter touch, drizzle melted dark chocolate over cooled cookies before serving.

Storage

Store the cooled cookies in an airtight container in the fridge for up to 4 days. They can be enjoyed cold or slightly warmed. To reheat, place them in a preheated oven at 300°F (150°C) for a few minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of desiccated coconut?

Fresh coconut has a higher moisture content, which may affect the texture of the cookies. If using fresh, reduce the coconut milk slightly and be prepared for a softer cookie.

Are these cookies gluten-free?

Yes, these cookies are naturally gluten-free since they use almond flour and desiccated coconut instead of wheat flour.

Coconut Almond Cookies Recipe

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★★★★★

4.6 from 54 reviews

These Coconut Almond Cookies are a deliciously moist and naturally sweet treat made with ultra-thin desiccated coconut, almond flour, and maple syrup. Perfectly crispy on the outside with a tender center, these cookies are topped with whole raw almonds for added crunch and flavor. They are easy to prepare, gluten-free, and ideal for a wholesome snack or dessert.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ cup Desiccated Coconut – ultra thin, unsweetened
• ¾ cup Almond Flour
• ¼ teaspoon Almond Extract (optional)
• 1 pinch Salt (optional)

Wet Ingredients

• 3 tablespoons Canned Coconut Milk – stirred before measuring
• ⅓ cup Maple Syrup

To Decorate

• 10 Raw Almonds – 1 per cookie

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a baking sheet with parchment paper and lightly grease it with cooking oil spray. Set aside for later use.
2. Mix Ingredients: In a mixing bowl, combine the ultra-fine desiccated coconut, almond flour, maple syrup, canned coconut milk, almond extract (if using), and salt (if using). Stir well until all ingredients are evenly incorporated.
3. Adjust Texture: Check the consistency of the cookie batter. It should be moist and stick together when pressed. If the mixture is too crumbly and dry, add a little more maple syrup. If too wet, add extra almond flour to achieve a cohesive dough.
4. Form Cookies: Grease a small cookie dough scoop with oil spray, then scoop out some batter, pressing firmly to compact it inside the scoop. Release the shaped dough onto the prepared baking sheet. Repeat this process for all the dough, spacing the cookies about one thumb width apart.
5. Decorate and Shape: Use your palm to gently press down each cookie, placing one raw almond in the center at the same time. If the cookie edges crumble, use your fingers to reform and smooth out the shape.
6. Bake: Place the baking sheet in the preheated oven and bake for 12 minutes or until the cookies turn golden brown on the edges.
7. Cool and Store: Allow the cookies to cool on the baking tray until they harden, then transfer them to a cooling rack. Store the cookies in an airtight container in the refrigerator for up to 4 days.

Notes

• Use ultra-thin unsweetened desiccated coconut for the best texture and flavor.
• The batter consistency is key; adjust maple syrup or almond flour to get the right moistness.
• Greasing the cookie scoop helps in easy release and shaping of cookies.
• Cookies are best stored in the fridge to maintain freshness and texture.

Keywords: Coconut almond cookies, gluten free cookies, healthy cookies, maple syrup cookies, nutty cookies, easy dessert recipe