Coconut Almond Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the baking sheet in the preheated oven and bake for 12 minutes or until the cookies turn golden brown on the edges.
- 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
Find it online: https://cheframiflavor.com/coconut-almond-cookies-recipe/
