Introduction

Coconut Almond Cookies are a delightful treat combining the rich flavors of coconut and almond in a chewy, naturally sweet bite. These easy-to-make cookies are perfect for a quick snack or a light dessert.

Coconut Almond Cookies Recipe - Recipe Image

Ingredients

1 ¼ cup desiccated coconut (ultra thin, unsweetened)
¾ cup almond flour
3 tablespoons canned coconut milk (stir the can before measuring)
⅓ cup maple syrup
¼ teaspoon almond extract (optional)
1 pinch salt (optional)
10 raw almonds (1 per cookie, for decoration)

Instructions

Step 1: Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper and lightly grease it with cooking oil spray. Set aside.
Step 2: In a mixing bowl, combine the desiccated coconut, almond flour, maple syrup, canned coconut milk, and optional almond extract and salt if using.
Step 3: Mix until the batter is moist and sticks together when pressed. If too dry, add a little more maple syrup; if too wet, add more almond flour to achieve the right consistency.
Step 4: Grease a small cookie dough scoop, scoop out the batter, and press firmly to compact it. Place each scoop onto the prepared baking sheet, leaving about a thumb’s width between cookies.
Step 5: Press each cookie gently with the palm of your hand to flatten slightly and place one raw almond in the center. If edges crumble, reshape with your finger.
Step 6: Bake for 12 minutes at 350 °F (180 °C) until the cookies turn golden brown.
Step 7: Allow the cookies to cool on the baking tray until firm, then transfer to a cooling rack.

Tips & Variations

For a stronger almond flavor, increase the almond extract to ½ teaspoon.
Use shredded coconut instead of desiccated for a chewier texture.
Replace maple syrup with honey or agave syrup if preferred.
Add a pinch of cinnamon or nutmeg for warm spice notes.

Storage

Store the cooled cookies in an airtight container in the refrigerator for up to 4 days. Reheat gently in a warm oven or enjoy chilled for a chewier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of desiccated coconut?

Fresh coconut contains more moisture, so the dough may be wetter and require adjustment with additional almond flour or less coconut milk to maintain the right consistency.

Are these cookies gluten-free?

Yes, these cookies are naturally gluten-free as they use almond flour and coconut instead of wheat flour.

Coconut Almond Cookies Recipe

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★★★★★

4.5 from 58 reviews

These Coconut Almond Cookies are a delightful gluten-free treat combining ultra-thin desiccated coconut and almond flour with the natural sweetness of maple syrup. Infused with creamy coconut milk and optionally fragrant almond extract, these moist and chewy cookies are perfectly topped with a raw almond for an elegant finish. They bake to a golden perfection and offer a satisfying texture and flavor, ideal for a healthy snack or a light dessert.

Author: Ella
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 10 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

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

For Decoration

10 Raw Almonds – 1 per cookie

Instructions

Preheat oven and prepare baking sheet. Preheat your oven to 350 °F (180 °C). Line a baking sheet with parchment paper and lightly grease it with cooking oil spray to prevent sticking. Set aside.
Mix the cookie batter. In a mixing bowl, combine the ultra-fine desiccated coconut, almond flour, maple syrup, canned coconut milk, and any optional ingredients like almond extract and salt. Stir until the mixture is well blended.
Adjust batter consistency. The batter should be moist and hold together when pressed. If it feels too crumbly, add a little more maple syrup. If it becomes too wet, incorporate extra almond flour until you achieve a sticky but firm consistency.
Shape the cookies. Lightly grease a small cookie dough scoop. Scoop the batter and press firmly in the scoop to compact it. Release each cookie onto the prepared baking sheet, spacing them about one thumb width apart.
Decorate and form cookies. Press each cookie gently with your palm to flatten slightly and embed a raw almond in the center. If the edges crumble, gently reform the cookie with your fingers.
Bake until golden. Place the baking sheet in the oven and bake the cookies for 12 minutes at 350 °F (180 °C), or until they develop a golden brown color.
Cool and store. Let the cookies cool on the baking sheet until they harden. Then transfer them to a cooling rack. Store the cookies in an airtight container in the refrigerator for up to 4 days.

Notes

Make sure to use ultra-thin, unsweetened desiccated coconut for the best texture.
Maple syrup acts as the natural sweetener and binder—adjust quantity to control sweetness and moisture.
If you don’t have almond extract, you can omit it, but it enhances flavor nicely.
Pressing the almonds into the cookie before baking ensures they stick well and add crunch.
Store cookies in the fridge to maintain their firmness and freshness.

Keywords: Coconut Almond Cookies, gluten-free cookies, healthy cookies, maple syrup cookies, almond flour cookies, coconut cookies, baked cookies, vegan cookies