Description
Soft, chewy bites bursting with coconut and almond flavor — perfect for afternoon tea, holiday trays, or whenever you need a sweet escape!
Ingredients:
1¼ cups desiccated coconut (unsweetened)
¾ cup almond flour
3 tablespoons canned coconut milk (stirred)
⅓ cup maple syrup
Optional: ¼ teaspoon almond extract & pinch of salt
(Optional for topping) 10 raw almonds, one per cookie
Instructions:
Preheat oven to 350°F (180°C) and line a baking sheet with parchment. (
5 minutes)
In a mixing bowl, combine the desiccated coconut, almond flour, maple syrup, coconut milk, and if using, almond extract + salt, until the mixture holds together. (
4 minutes)
Scoop out portions of dough (about 1½ Tbsp each) and place on the prepared sheet with about 2 inches spacing. Press each ball gently into a cookie shape and top with one almond if you like. (
3 minutes)
Bake for about 12 minutes, or until the edges begin to turn golden. (
12 minutes)
Let the cookies cool on the sheet until they set and firm up. (
10 minutes)
Prep Time: 12 minutes | Baking Time: 12 minutes | Cooling Time: 10 minutes
Total Time: ~34 minutes
Kcal: ~130 kcal per cookie (estimate) | Servings: ~10 cookies
#CoconutAlmondCookies #ChewyCookies #HolidayBaking #SweetEscape
Step-by-Step Guide
Follow this detailed guide for perfect cookies every time. First, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium mixing bowl, combine 1¼ cups of desiccated coconut and ¾ cup of almond flour. Stir these dry ingredients together. Next, add ⅓ cup of maple syrup and 3 tablespoons of canned coconut milk (ensure the milk is stirred well before measuring). For enhanced flavor, include ¼ teaspoon of almond extract and a pinch of salt. Mix everything thoroughly until a cohesive, slightly sticky dough forms. Using a cookie scoop or a tablespoon, portion the dough into roughly 1½ tablespoon-sized balls. Place them on the baking sheet with 2 inches of space between each. Gently flatten each ball into a cookie shape with your palm or the bottom of a glass. If desired, press one raw almond into the center of each cookie. Bake for 12 minutes, or until the edges are lightly golden. Do not overbake. Finally, let the cookies cool completely on the baking sheet; they will firm up as they cool.
Serving Suggestions
These cookies are versatile. Serve them warm with a cold glass of almond milk for a comforting snack. For an elegant dessert, crumble them over coconut ice cream or a fruit salad. They pair beautifully with afternoon tea or coffee. During the holidays, arrange them on a festive cookie tray alongside chocolate treats and shortbread. For a special touch, drizzle them with melted dark chocolate once cooled.
How-to Summary
To summarize: Mix coconut, almond flour, maple syrup, and coconut milk into a dough. Form into balls, flatten, optionally top with an almond, and bake at 350°F for 12 minutes until golden. Cool completely to set.
Frequently Asked Questions
Can I use sweetened coconut instead?
Yes, but the cookies will be significantly sweeter. You may want to reduce the maple syrup slightly to balance it.
My dough is too crumbly. What should I do?
Add more coconut milk, one teaspoon at a time, until the mixture holds together when pressed.
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Can I make these without almond flour for a nut-free version?
Almond flour is key for texture and flavor. For a nut-free option, try using oat flour, but the result will be different.
Why are my cookies spreading too much?
This likely means your almond flour was too oily or finely ground. Ensure you are using almond flour, not almond meal, for best results.
Common Mistakes to Avoid
- Avoid over-baking. The cookies continue to firm up as they cool, so remove them once the edges are just golden.
- Do not skip the cooling step. Transferring warm cookies will cause them to break.
- Ensure your coconut milk is well-stirred before measuring, as the fat and liquid can separate.
- Do not pack the dough too tightly when forming balls, as this can make the cookies dense.
- Using almond meal instead of almond flour can result in a greasy, gritty texture.
Conclusion
These Coconut Almond Cookies are a simple yet delightful treat, combining rich flavors and a satisfying chewy texture. Perfect for any occasion, from a daily sweet escape to holiday gatherings, this recipe is straightforward and reliably delicious. By following the step-by-step guide and heeding the common mistakes, you’ll achieve bakery-worthy results. Enjoy the process and the sweet, coconutty reward!