mga ito Mga Cookies na may Almond na may Niyog are 4-ingredient cookies made in 20 minuto with a soft texture and a subtle coconut taste that everyone loves!
I love coconut cookies, like my Mga Vegan na Macaroon or Mga Cookies na may Saging na Niyog, 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.
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Mga Cookies na may Almond na may Niyog
Ingredients
- 1 ¼ tasa Desiccated Coconut - ultra thin, unsweetend
- ¾ tasa Flour ng Almond
- 3 tablespoons Latang Gata ng niyog - stir can before measuring
- ⅓ tasa Maple syrup
Opsyonal
- ¼ kutsarita Katas ng almond
- 1 kurutin Asin
To decorate the cookies
- 10 Mga Hilaw na Almendras - 1 per cookie
tagubilin
- 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.
Pagkain
Ingredients at 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.
- Flour ng Almond: 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.
Mga Tip ni Carine
- 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.
- Balanse ng Tamis: 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.
- Hugis at Sukat: 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.
- Oras ng Pagbe-bake: 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.
Panlasa at 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.
Dakila
I have made many of your cookies, and I love the flavors. Very often the bottom cooks faster than the top, even when I remove them earlier than stated time. And I make the #same number as recipe calls for. Any tips you can offer?
This could happen for a few reasons, typically unrelated to the recipe itself. It could be because you use thin baking sheets that heat too quickly and transfer heat too fast (I recommend very thick cookie sheets for even baking). It could also happen if you leave the sheet at the bottom (for bottom-heated ovens) without enough air circulation.
Parchment paper can also play a role (especially if not using any) as it (or silicone mats) contributes to isolating the bottom and making it cook slower.
Can I use honey in place of maple syrup ?
Talagang
Salamat sa pagbabahagi ng resipe na ito!
I literally enjoyed making these cookies & the result is just awesome
Delicious and easy! I used condensed coconut milk in place of the maple syrup and they stuck together perfectly.
I made them, they are very tasty, but they break apart easily. Is that normal? Was wanting to use these in lunch boxes but I think may be to crumbly
They might need a touch more maple syrup, or it could be your canned coconut milk was too liquid.
So easy and delicious! Thank you! I did not use almond extract or salt and I didn’t put anything on top since I was out of almonds. I’m going to dip bottoms in melted dark chocolate next time!
Nagustuhan ito ng pamilya ko!
Salamat!!