These Coconut Almond Cookies are 4-ingredient cookies made in 20 minutes with a soft texture and a subtle coconut taste that everyone loves!
I love coconut cookies, like my Vegan Macaroons or Coconut Banana Cookies, but sometimes I want to make soft cookies that taste a bit less coconutty. To achieve that, I found that if you combine almond flour and very fine coconut, the texture is perfect and the coconut taste very mild.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Coconut Almond Cookies
Ingredients
- 1 ¼ cup Desiccated Coconut - ultra thin, unsweetend
- ¾ cup Almond Flour
- 3 tablespoons Canned Coconut Milk - stir can before measuring
- ⅓ cup Maple Syrup
Optional
- ¼ teaspoon Almond Extract
- 1 pinch Salt
To decorate the cookies
- 10 Raw Almonds - 1 per cookie
Instructions
- Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Lightly grease paper with cooking oil spray. Set aside.
- In a mixing bowl, stir ultra-fine desiccated coconut, almond flour, maple syrup, canned coconut milk, and any optional ingredients.
- The cookie batter should be moist and stick together when packed in a small cookie dough scoop or your hands. If it is too crumbly and dry, add a bit more maple syrup. If it is too wet, add more almond flour to hold everything together.
- Grease a small cookie dough scoop, scoop out some batter, and press firmly to compact the batter in the scoop.
- Release on the baking sheet and repeat until all the cookies have been formed. Leave a thumb of space between the cookies.
- Press each cookie with your hand palm, adding a raw almond in the center at the same time. If it crumbles apart on the side of the cookie, use your finger to reform the cookie
- Bake the cookies for 12 minutes at 350 °F (180 °C) until golden brown.
- Let the cookies cool down on the tray until they harden.
- Transfer to a cooling rack and store in the fridge for up to 4 days in an airtight container.
Nutrition
Ingredients and Substitutions
- Desiccated Coconut: Use unsweetened desiccated coconut for a natural taste. Ensure it’s finely shredded to blend well with the almond flour. Don’t use shredded coconut as it’s not fine enough.
- Almond Flour: Choose finely ground almond flour for a smoother cookie texture. Avoid almond meal, which is coarser and can affect the texture.
- Coconut Milk: Select high-quality, full-fat canned coconut milk for a rich and creamy texture. Check the label to ensure there are no added preservatives or sweeteners. This will not work with coconut milk cartons.
- Maple Syrup: Choose pure maple syrup for the best flavor and natural sweetness. Avoid maple-flavored syrups, which contain artificial ingredients. You can alternatively use coconut nectar or agave syrup.
How to Make Coconut Almond Cookies
These cookies are quite easy to make, but there are a few tricks – here are pictures of the key steps.
Combine the ingredients in a small bowl.
Stir them well together to get the best flavor.
Form small cookie dough balls with a cookie scoop or with your hands.
Place a raw or roasted almond in the center of the cookies.
Carine’s Tips
- Perfect Mixing: Ensure that the desiccated coconut and almond flour are well combined before adding the wet ingredients. This helps in evenly distributing the flavors and getting a consistent texture.
- Coconut Milk Consistency: Use full-fat canned coconut milk for the best texture and flavor. Stir or shake the can well before opening it to mix the cream and liquid, or stir thoroughly if separated.
- Sweetness Balance: You can taste the dough before baking to test the sweetness(all ingredients can be eaten raw). If you prefer a sweeter cookie, you can add a bit more maple syrup, but be cautious not to make the dough too wet.
- Shape and Size: Use a cookie scoop or your hands to form uniform balls of dough. Press them slightly flat with the back of a spoon or your fingers for even baking.
- Baking Time: Keep an eye on the cookies while they bake. Almond flour can brown quickly, so bake until the edges are just golden to avoid overbaking.
Taste and Texture
These cookies are soft, crumbly, very slightly gritty cookies with a subtle coconut taste. Unlike Italian macaroons, they don’t leave a dry feeling in the mouth. The edges are slightly harder than the rest but not crispy.
hi
I’m Neha and my query is if I do t get any of the above mentioned maple syrup,coconut nectar or agave syrup.
can in use honey instead of these
thanks
You can use honey it will be very tasty too.
Love this recipe! I triple the almond extract since my family loves the almond flavour. I also add 1 teaspoon of vanilla extract for additional flavour. Have been successful with reducing the maple syrup slightly. Delicious!
That’s amazing! Thank you for baking my recipe and share with your family.
I love this recipe, very much! Thank you!
Thank you!
Thank you for the recipe recipe. I love it!
My pleasure! I am so glad you love them.
Looks good! Do these cookies freeze well?
Absolutely, I freeze all y recipes in airtight zip bags for up to 1 month. Thaw at room temperature the day before.
Thanks for the recipe. The cookies look
absolutely delicious. Can’t wait to buy
ingredients and bake them
My pleasure! I look forward to hear your feedback on this recipe Talk to you soon, Carine.
I cannot find coconut milk in my neighborhood store, and I am all ready to make these cookies. Can I use some kind of mixture of coconut oil and oat milk?
That should work with only oat milk, I wouldn’t add oil. You will miss out the coconut taste a little from the canned coconut milk but it should be fine. If thebatter look crumbly, and doesn’t firm up then add a bit more maple syrup, it will glue things together. If too wet, add a bit more almond flour.
I’ll usually add a drop or two of coconut extract with an alternative milk, because I don’t use coconut milk. Works great in savory dishes too.
Sounds great!
Made these with 1/4 cup date syrup and they came out great. I think I may try them next time with date paste.
Thank you so much!
Can you use ground almonds instead of almond flour or alternatively coconut flour but less quantity?…. Thanks
Almond flour is basically ground almonds, it simply needs to be ultra thin for this recipe or your cookies will never firm up. Coconut flour won’t work, without eggs, coconut flour can’t bind a cookie like this.
Amazing recipes..