mga ito Mga Cookie na may Harina ng Almond at Niyog are easy almond flour cookies filled with chewy pieces of coconut flakes. It’s a delicious gluten-free treat made with minimal ingredients.
I love making all sorts of cookies. I’m a huge fan of experimenting with shapes (like my Mga Cookie na may Almond Candy Cane), taste (you need to try my Mga Cookie na may Maple Pecan), and texture (my favorite one is my new Mga Cookies na may Almond Cloud).
These almond flour coconut cookies combine everything. A delicious coconut taste, a chewy and surprising texture, and any funky shape you want!
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
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Mga Cookie na may Harina ng Almond at Niyog
Ingredients
- 1 tasa Flour ng Almond - (tala 1)
- ½ tasa Unsweetened Flaked Coconut - +1/4 cup if desired (note 2)
- 3 tablespoons Langis ng niyog - natunaw, pinalamig (tala 3)
- ¼ tasa Maple syrup - (tala 4)
Opsyonal
- ½ kutsarita Coconut Exact - for a boost of coconut flavor
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang isang malaking baking sheet. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- In a mixing bowl, add almond flour and coconut flakes. Start with 1/2 cup and see later if you want to add more – maple syrup, and melted coconut oil. Add the optional coconut extract.
- Stir with a rubber spatula then lightly oil your hands or wear gloves to knead the dough and press the ingredients together to form a soft cookie dough.
- Stir to form a sticky cookie dough, then grab about 2 tablespoons and place on the prepared baking sheet leaving half a thumb of space between each. I made 8 cookies.
- Sprinkle a few extra coconut chips on top and press on the top with your hand to stick and lightly flatten each cookie.
- Bake the cookies for 12-15 minutes at 350 °F (180 °C) until golden brown on the sides and top.
- Let the cookies cool down on the baking sheet for 15 minutes to firm up then on a cooling rack.
Mga Tala
Pagkain
Ingredients at Substitutions
Anim na sangkap lang ang kailangan mo para gawin ang mga cookies na ito. Narito kung paano pumili ng mga ito.
- Flour ng Almond – The base ingredient for these cookies, almond flour creates a soft texture while maintaining the gluten-free nature of the recipe. Almond meal can be used as a substitute, but it will result in darker and slightly grittier cookies. Other flours, such as oat or wheat, cannot be used here because they would alter the flavor and texture significantly.
- Unsweetened Flaked Coconut – This adds a chewy texture and rich coconut flavor to the cookies. You can use unsweetened shredded coconut as a substitute, adjusting the amount to maintain the right dough consistency. Feel free to saturate the dough with more coconut flakes. Add up to an extra 1/4 cup but watch out, you should still be able to squeeze the dough and form a ball without it being too crumbly or fragile. Too much coconut flakes would make the dough crumbly, not moist.
- Langis ng niyog – This provides moisture and a subtle coconut undertone while helping the cookies hold together. Melted plant-based butter can be used as a swap for a slightly richer flavor, but avoid solid oils like shortening, as they don’t provide the same moisture or binding.
- Maple syrup – The liquid sweetener that binds the dough and adds a natural sweetness. Alternatives like agave syrup or coconut nectar work well, but avoid thicker syrups like date syrup, as they may weigh down the dough.
- Coconut Extract (Optional) – It intensifies the coconut flavor for those who love a bolder tropical taste. If omitted, the cookies will still have a pleasant coconut profile from the flakes and oil. Vanilla extract can be used as a substitute for a milder and slightly sweeter flavor.
How to Make Almond Flour Coconut Cookies
These cookies are super easy to whip up. The secret is all about the consistency of the dough with the coconut flakes.
Ibuhos ang lahat ng sangkap sa isang malaking mangkok ng paghahalo.
Stir the mixture until sticky and form cookie dough balls with your hands or with a cookie scoop.
Place the cookie dough balls on a baking sheet lined with parchment paper and flatten them with your hands.
Ihurno ang mga cookies sa loob ng 12-15 minuto sa 350 °F (180 °C).
Mga Tip ni Carine
I have a few more tips for you to make the very best cookies:
- Balance Coconut Flakes Carefully – Start with 1/2 cup of flakes and test the dough. Add up to 1/4 cup more, but stop if the dough becomes too dry or crumbly, as the cookies may not hold together.
- Choose the Right Coconut Form – Use large flakes for the chewiest texture, but if substituting shredded coconut, use slightly less to avoid overwhelming the dough structure.
- Panatilihing Malamig ang Langis ng Niyog – Ensure melted coconut oil is cooled (but not solid) before adding it to the dough to prevent prematurely melting the maple syrup and affecting the consistency.
- Use Gloves or Grease Hands for Shaping – This dough is sticky, so lightly oil your hands or wear gloves to shape and flatten the cookies easily.
- Experiment with Add-Ins – This recipe is very versatile. You can stir in mini chocolate chips, dried cranberries, or finely chopped nuts like pistachios for extra flavor and texture.
- Subaybayan ang Oras ng Pagbe-bake – Remove the cookies as soon as the edges turn golden brown. They may feel soft, but they will firm up as they cool.
- Palamigin nang lubusan bago hawakan – Allow cookies to rest for at least 15 minutes on the baking sheet to firm up before transferring to a cooling rack. Handling them too soon may cause breakage.
- Avoid Overmixing the Dough – Mix just until combined to prevent the cookies from becoming dense or losing their delicate texture.
- Pagsubok para sa Consistency – Squeeze a bit of dough in your hand; it should hold together without crumbling. If it’s too dry, add a teaspoon of maple syrup or coconut oil and mix again.
Mga Tip sa Imbakan
You can store at room temperature for up to 2-3 days, or refrigerate in an airtight container hanggang 4 araw for maximum chewiness. To freeze, place the cookies in a single layer in a freezer bag. Thaw overnight in the fridge or for 1 hour at room temperature before serving.
Just made these. Perfect treat for a snowy day. I followed the instructions but didn’t add coconut oil since I didn’t have it and I forgot to sub with vanilla. They were still really good. The one thing I did was push the large flake coconut down into the measuring cup which broke up the pieces a bit. Then I added the 1/4 cup extra and that was shredded coconut (had it to use up). I’ll definitely make these again.
That sounds amazing with your larger pieces of coconut, yum!
These Almond and Coconut cookies were soooo good!. I used shredded coconut and the recipe is super easy. I only got 7 out of the mix, didn’t see how many it makes.
I’ll definitely make again but have to be careful that I don’t eat them all!!
Salamat sa iyo kaya magkano!
OMG! These are SO good and easy to make!!! Other than the maple syrup (I used agave) I already had the ingredients. Making more this morning!
Salamat!
These are wonderful. Definitely recommend for a pretty healthy and easy to make cookie. Great for those love coconut like me.
Salamat!
Made exactly as directed. They turned out perfect, beautiful and delicious!
Quick and easy recipe.
Will absolutely make these again!
Salamat!
Can you use coconut flour instead of almond
No, they will be dry and fall apart. Coconut need eggs to bind because it has 4 times more fiber than almond flour per cup.
Tastes great – but they completely flattened out! Made for some friends that are vegan and gluten free. only change was used corn syrup instead of maple (ran out). Used extra coconut flakes – big and shredded flakes. ???????
It’s because you used corn syrup, it’s not considered a sweetener in baking. This is not an appropriate sweetener to replace maple syrup. Corn syrup add moisture, maple syrup or agave syrup add texture and firm up food. That’s why your cookies flattened so much.
Delicious and simple
My husband does not eat coconut. Can I eliminate it or substitute something else ?
You can swap for sliced almonds instead, it will taste amazing too.
instead of maple syrup wat else we can use
Any liquid sweetener you love like agave syrup, coconut nectar.