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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake Cookies: Bake the cookies in the preheated oven for 12 minutes, or until they turn golden brown on top.
  7. 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

Find it online: https://zarameals.com/coconut-almond-cookies-recipe/