Introduction

These Coconut Almond Cookies are a delightful blend of nutty and tropical flavors, perfect for a healthy treat. Naturally sweetened with maple syrup and made with almond flour, they offer a chewy texture and a crisp almond topping.

Coconut Almond Cookies Recipe - Recipe Image

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 (for decorating, 1 per cookie)

Instructions

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.
Step 2: In a mixing bowl, combine the ultra-fine desiccated coconut, almond flour, maple syrup, canned coconut milk, and any optional ingredients like almond extract and salt. Stir until well mixed.
Step 3: Check the consistency of your cookie batter. It should be moist and stick together when packed in a small cookie dough scoop or with your hands. If too dry and crumbly, add a little more maple syrup. If too wet, add more almond flour.
Step 4: Grease a small cookie dough scoop and scoop out the batter, pressing firmly to compact it. Place scoops onto the prepared baking sheet, leaving about a thumb’s width of space between cookies.
Step 5: Press each cookie gently with your palm, adding a raw almond in the center of each. If the cookie crumbles at the edges, reform the shape with your fingers.
Step 6: Bake for 12 minutes at 350 °F (180 °C) until golden brown. Allow the cookies to cool on the tray until they harden.
Step 7: Transfer the cooled cookies to a cooling rack. Store in an airtight container in the fridge for up to 4 days.

Tips & Variations

Use ultra-fine desiccated coconut for the best texture and to help the cookies bind well.
If you prefer a stronger almond flavor, increase the almond extract slightly but avoid overpowering the natural coconut taste.
For added texture, try folding in chopped toasted almonds or coconut flakes before baking.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days. They hold their shape well when chilled. To enjoy, let them come to room temperature or warm gently if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of desiccated coconut?

Fresh coconut has higher moisture content and can alter the texture of the cookies. It’s best to use ultra-thin desiccated coconut for optimal results.

Are these cookies vegan?

Yes, all the ingredients used in this recipe are plant-based, making these cookies suitable for a vegan diet.

Coconut Almond Cookies Recipe

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★★★★★

4.6 from 50 reviews

These Coconut Almond Cookies are a delightful blend of ultra-thin desiccated coconut and almond flour, lightly sweetened with maple syrup and enriched with creamy coconut milk. Perfectly baked to a golden crisp, each cookie is topped with a raw almond, offering a satisfying crunch and a deliciously natural flavor. Ideal for a wholesome snack or a tea-time treat, these cookies are easy to prepare and store well in the fridge for up to four days.

Author: zara
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

Main 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

Optional Ingredients

¼ teaspoon Almond Extract
1 pinch Salt

To Decorate

10 Raw Almonds – 1 per cookie

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a baking sheet with parchment paper and lightly grease the paper with cooking oil spray to prevent sticking. Set aside.
Mix Ingredients: In a mixing bowl, combine the ultra-fine desiccated coconut, almond flour, maple syrup, canned coconut milk, and any optional ingredients such as almond extract and a pinch of salt. Stir well until fully incorporated.
Adjust Consistency: Check the cookie batter. It should be moist and stick together when compacted in a small cookie dough scoop or your hands. If the batter is too crumbly and dry, add a little more maple syrup. If it’s too wet, add more almond flour to ensure it holds together well.
Form Cookies: Grease a small cookie dough scoop to prevent sticking. Scoop some batter, press firmly to compact it within the scoop, then release onto the prepared baking sheet. Leave about a thumb’s width of space between each cookie for even baking.
Add Almond Decoration: Press each cookie gently with your palm to flatten it slightly, and at the same time, press a raw almond into the center of each cookie. If edges crumble, gently reform the shape using your fingers.
Bake Cookies: Bake the cookies in the preheated oven for 12 minutes, or until they turn golden brown on top.
Cool and Store: Allow the cookies to cool on the baking tray until they harden slightly. Then transfer them to a cooling rack to cool completely. Store the cookies in an airtight container in the fridge for up to 4 days.

Notes

Make sure to use ultra-thin, unsweetened desiccated coconut for the best texture and natural flavor.
Stir the canned coconut milk well before measuring to ensure even consistency.
Adjust the sweetness by varying the amount of maple syrup according to your taste preferences.
Greasing the cookie scoop helps shape the batter smoothly and prevents sticking.
Cookies can be stored in the fridge up to 4 days; allow them to come to room temperature before serving for best taste.
You can substitute raw almonds for decoration with other nuts or seeds if preferred.

Keywords: Coconut Almond Cookies, Gluten Free Cookies, Almond Flour Cookies, Coconut Cookies, Healthy Cookies, Maple Syrup Sweetened Cookies