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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://ellaeatsdaily.com/coconut-almond-cookies-recipe/